Easy
min
Ingredients
COOKING FOR
10
CAILLER DESSERT White
200
grams
CAILLER mini eggs
10
Grated coconut
40
grams
Almond matchsticks
60
grams
Instructions
Preparation time: min
Cooking time: min
Step 1
Preheat the oven to 150°C.
Step 2
Place matchstick almonds on a baking sheet lined with parchment paper and bake for 20 minutes.
Step 3
Meanwhile, melt the chocolate in a bain-marie.
Step 4
Place the almonds and coconut in a bowl and pour the melted chocolate over them.
Step 5
Mix and let cool for 10 minutes.
Step 6
Place 10 small paper cases in a muffin pan and add 1-2 teaspoons of the mixture.
Step 7
With the back of a teaspoon push the mixture towards the edges to form a hollow in the center.
Step 8
Place the mold in the refrigerator for 10 minutes.
Step 9
Take out the mold and, if necessary, hollow out the nests a little more with the teaspoon, then place a mini-egg in the centre.
Step 10
Leave to set in the fridge for 1 hour.
Step 11
Take out 30 minutes before tasting.
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