Recipe by Chef Parween Ramsahye from Marist Lodge at Catholic Homes
Easter Nests
Makes 3
Ingredients:
- 250g caster sugar
- 4 tbsp water
- 250g dark chocolate
- 200g mini marshmallows
- 125g Cadbury Mini Eggs (speckled)
- 100g fairy floss
Caramel:
- Cook the caster sugar and water in a saucepan over a medium heat. Allow the mixture to dissolve completely, swirling the pan without stirring until it becomes a deep caramel colour.
- Pour the caramel onto a lined flat tray in three circles to create three mini islands. Use the remaining caramel to create extra swirls for decoration.
- Place aside and let it set.
Chocolate Nest:
- Place the dark chocolate in a bowl and heat in a microwave for 30 seconds. Stir and reheat for a further 30 seconds. Stir once more and reheat for a final 10 seconds until it is 42˚C. Check the temperature with a thermometer.
- Using a jug as a holder, place a piping bag into the jug and then pour the melted chocolate into the piping bag. Twist the end of the piping bag to close, forming a cone shape, and remove the very tip with scissors to create a small hole.
- Into the foil-lined mini bowls, pipe the chocolate back and forth and side to create a little nest. On an extra sheet of baking paper, pipe the chocolate in lines and squiggles to create chocolate twigs for decoration. Set aside for 10 minutes.
- Gently peel the foil from the chocolate nests and remove the twigs from the baking paper. Place the nests on caramel islands.
- Decorate each nest with mini marshmallows and mini eggs. Garnish with the chocolate twigs and caramel swirls. Add the fairy floss before serving to prevent it from drying out.
Keep in a cool, dry place (not the fridge). Bon appétite!