Awww cute...no really, aren’t they cute?? They are very easy and quick to make, look amazing when gift wrapped in little bags which is exactly what I did to get them out of my kitchen...heaven knows there is enough temptation for me in there already without little eggs nestled in dark chocolate, looking all glossy and crunchy and yummy!
Get yourself organised, these can be perfect teacher gifts for Easter, or feed them to the neighborhood kids, they’ll love you...or perhaps the Easter Bunny can drop a few around the house for that just laid easter egg feel!
Anyway you do it, you’ll be pretty chuffed with how these turn out! Hop to it!
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- 350 g Chocolate - Callebaut dark, in pieces or callets BUY
- 1 tsp Vanilla - Bean Paste BUY
- 15 g Coconut - Oil BUY
- 200 g Changs crispy noodles (Asian aisle of supermarket)
- 1 Pack Cadbury mini Easter eggs
Place chocolate, vanilla and coconut oil into TM bowl and melt 14 min/37°C/speed 1. Scrape down sides of bowl and repeat if needed.
Stir through the noodles by hand and make sure they are well coated.
Create the ‘nests’ by placing spoonfuls of the mixture into a 12 hole silicone muffin pan. Quickly put 2-3 eggs per nest onto the chocolate so that they stick. Set in the fridge.
Wrap, eat, gift. It’s that easy!