Passover nest: The best recipe

Ingredients

For 6 servings

• •200 g 200 g Chocolate pastry black
• •100 g 100 g Cover milk chocolate
• •120 g 120 g Corn flakes unsweetened
• •30 g 30 g Sweet butter melted
• •12 12 Small chocolate heart(s)
• •20 g 20 g Ice sugar

Method

1. 1.Preheating
2. 2.Turn on your oven and set it to 180°C (th.6). While the oven heats, prepare the workspace and remove all the ingredients to facilitate the rest of the recipe. Also prepare a plate covered with baking paper.
3. 3.Preparation of chocolate
4. 4.Break the black pastry chocolate and milk cover chocolate into small pieces. Place them in a heat resistant bowl. Melt in a water bath, stirring gently, then incorporate the melted sweet butter and mix to produce a homogeneous preparation.
5. 5.Mixing with corn flakes
6. 6.Pour unsweetened corn flakes into the melted chocolate salad bowl. Stir carefully with a spatula or a large spoon to coat all corn flakes with chocolate. Be careful not to crush the cereals to keep the crisp texture of your Easter nest.
7. 7.Nest Shaping
8. 8.Using two spoons, form six heaps of chocolate mixture on the plate covered with baking paper. Slightly dig the center of each pile to shape the appearance of a nest. Make sure the nests are well formed to accommodate small chocolate hearts after cooling.
9. 9.Cooking and rest
10. 10.Slip the plate in the oven and cook for 7 minutes, just the time for the chocolate to fix the nests well without burning the cereals. Remove the plate from the oven, let cool to room temperature, and place the nests in the refrigerator for at least 1 hour to harden perfectly.
11. 11.Decoration and service
12. 12.Place the small chocolate hearts in the centre of each cooled nest. Sprinkle gently with icing sugar for a festive and gourmet finish. Present Easter nests on a nice plate and serve your guests for an irresistible visual effect and a gourmet tasting.