I put a little spin on one of my go-to dessert recipes for the Easter holiday, dark chocolate "haystacks" are turned into little nests with the addition of dark chocolate egg candies. These are so super easy, you can whip them up in no time to place at your brunch table.
Ingredients:
• 2 10 oz. bags dark chocolate chips
• 1 large bag chow mein noodles
• 1/2 cup flaked coconut
• 1 bag slivered almonds
• egg candies (I used dark chocolate Cadbury mini eggs)
Recipe:
• melt the chocolate in a double boiler (here I used a metal bowl over a pot of boiling water)
• once smooth, remove from heat and mix in noodles, almonds and coconut, mix to coat.
• spoon the mixture onto parchment paper-lined banking sheets, form into nest shapes with a spoon
• cool overnight in the fridge, then plate and add eggs!
Ingredients:
• 2 10 oz. bags dark chocolate chips
• 1 large bag chow mein noodles
• 1/2 cup flaked coconut
• 1 bag slivered almonds
• egg candies (I used dark chocolate Cadbury mini eggs)
Recipe:
• melt the chocolate in a double boiler (here I used a metal bowl over a pot of boiling water)
• once smooth, remove from heat and mix in noodles, almonds and coconut, mix to coat.
• spoon the mixture onto parchment paper-lined banking sheets, form into nest shapes with a spoon
• cool overnight in the fridge, then plate and add eggs!
Happy Easter!
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