Chocolate Easter Nests
Ingredients
- 190g SUNBEAM Sultanas (roughly chopped)
- 290g milk chocolate buttons
- 290g dark chocolate buttons
- 290g white chocolate buttons
- 230g SUNBEAM Slivered Almonds
- 125g Easter eggs (for decoration)
Method
- Preheat oven to 180°C / 160°C fan forced. Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.
- Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.
- Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add 1/3 of the almond mixture to each bowl of chocolate and mix well.
- Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.
