PETITS NIDS À LA NOIX DE COCO POUR PÂQUES



 


  • 250 g (0,55 lbs) grated coconut
  • 400 g (0,88 lbs) sweetened condensed milk
  • 100 g (0,22 lbs) dark chocolate
  • 50 g (0,11 lbs) white chocolate
  • 50 g (0,11 lbs)  multicolored vermicelli
  • 50 g (0,11 lbs) sugar eggs

 
Preheat your oven to 180°C-358, rotating heat.
Mix the sweetened condensed milk and the grated coconut until you get a homogeneous mixture. Place in a silicone mold for mini muffins, packing well and hollowing out the center to form nests.
Bake for 10 minutes. Remove from the oven, place the mold on a wire rack and let cool for 5 minutes before gently unmolding.
Chop the dark chocolate and divide into the cavities of the mould. Return to oven off and still hot for 2 minutes. Replace the coconut nests in the slots, turning slightly to coat with melted chocolate. Place in the refrigerator for 30 minutes to harden.
Gently unmold and garnish each nest with colored vermicelli and small sugar eggs, sticking them with the melted white chocolate.


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