125 g (1 cup) white chocolate
70 g (1 cup) puffed rice or cornflake-type cereal
1 95-g pouch of Patience Fruit & Co Milk Chocolate and Chia Chococrunch Bites
Fresh basil leaves (garnish)
Cooking time Refrigeration: 2 hours Portions 6 chocolate nests
Here’s a great little recipe the kids can make as an Easter treat. They’ll have fun putting it together, kind of like an art project. Just assemble the chocolate nests with a few of our Chococrunch Bites in the middle, Easter-egg fashion. You’ll see – this one’s a guaranteed kid-pleaser!
Our Chococrunch Bites are really scrumptious. Try breaking them into pieces with a knife, then place the pieces in the middle of the nest. Garnish with a small leaf of fresh basil (really – try it!) to elevate the chocolate flavour to a whole new level.
Line a 6-hole muffin tin with paper baking cups. Set aside.
Place chocolate in a large microwave-safe bowl. Heat for 1 minute, then stir with a fork. If not completely melted, microwave in 15-second increments till fully melted.
Place the bowl with the chocolate carefully on the counter. Add the cereal . Watch out! It’s hot. Stir with a big spoon or spatula till all the cereal is coated in chocolate.
Use a 60 ml (1/4 cup) ice cream scoop to measure out the cereal-chocolate mixture, placing a scoop in each muffin cup. Make a little hollow in the middle of each muffin cup to form a little nest about 3 cm in diameter.
Place 2 or 3 Chococrunch Bites in the middle of each chocolate nest – the birds have laid their eggs! Or you can break up a few Chococrunch Bites with a knife and place the pieces in the middle of each nest.
Refrigerate nests for 30 minutes to 2 hours. Once they’re firm, garnish with a leaf of fresh basil and serve.
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