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Ingredients
Scale
- 4 ½ ounces chopped semi-sweet chocolate bars or ¾ cup chocolate chips
- ¾ cup (2 ½ ounces) sliced almonds
- ¾ cup (3 ½ ounces) lightly salted roasted pistachios
- 30 mini eggs (cadbury, lindt, hershey’s or m&m’s)
- optional garnishes: flaky sea salt and 1 tablespoon very finely chopped pistachios (use the greenest pistachios you can find in your bag)
Instructions
- Prepare a muffin tin by lining it with paper or silicone liners.
- Melt the chocolate in a microwave-safe bowl using 30-second increments, stirring between each interval until about 90% melted. Remove from heat and continue stirring until smooth. Alternatively, melt the chocolate over simmering water in a heat-proof bowl.
- Combine the sliced almonds and chopped pistachios with the melted chocolate, ensuring they are well coated.
- Using a medium cookie scoop or two spoons, distribute about 1 ½ tablespoons of the mixture into each muffin liner, forming a well in the center.
- Gently place two to three mini eggs in the center of each nest. Optionally, sprinkle with chopped pistachios and flaky salt.
- Refrigerate the tray until the chocolate sets, approximately 10 minutes. Avoid refrigerating longer to prevent water marks. Remove from liners and store at room temperature in an airtight container. For best quality, consume within 3 days, but they last up to 1 month.
Notes
Use high-quality chocolate for the best flavor and texture.
Experiment with different nuts or candy types for variations.
Ensure the chocolate is melted slowly to prevent burning.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 145
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg