- 4 Weet-Bix, crushed
- 1 cup unsweetened shredded coconut, lightly toasted
- 180 g dark chocolate, melted
- Fresh blueberries, mini chocolate eggs, or toasted almonds
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Choc-Coconut Crackle Nests
Serves: 24
Prep: 10
Cook: 0
Ingredients
Method
- Line 24 holes of a mini-muffin tin with paper liners.
- Combine Weet-Bix and coconut in a large bowl, and mix well. Add melted chocolate and stir to evenly coat.
- Scoop tablespoons of the chocolate mixture into the prepared tin. Use a small spoon to create a nest-shape – pressing mixture up the edges, and making an indent in the centre.
- Refrigerate until set. To serve, remove chocolate nests from tin and fill with blueberry, chocolate, or almond ‘eggs’.
Tips
- Nests can also be formed on a baking paper lined tray, if preferred. Divide mixture into mounds and use a small spoon to form shallow nests.
- When melting chocolate, cease heating when a few pieces of un-melted chocolate remain – then stir until fully melted and smooth. This step will help the chocolate to temper and set at room temperature. However, if nests don’t firm-up on their own after 5 - 10 minutes, transfer to refrigerator.
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