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5 years| Difficulty: ★★ | 40 minutes of preparation and 1 hour in the fridge
Ingredients
You need:
170 g of 70% dark chocolate
60 g of melted butter
1 tablespoon of lemon zest
2 cups (250 ml) of puffed rice cereal (such as Rice Krispies)
1 teaspoon of vanilla
40 mini chocolate Easter eggs
Steps
Grate the zest of your lemon to fill 1 tablespoon.
In a bain-marie, chop the dark chocolate squares to melt them, add the melted butter and the zest.
Remove from the heat and leave to cool slightly.
Stir in the puffed rice cereal, mixing gradually with a spatula so that the cereal is well coated in chocolate without being crushed. Finish the recipe by adding the vanilla.
Divide the mixture into silicone moulds (easier to turn out) and shape into nests using a spoon.
Refrigerate for 1 hour.
Turn out and garnish each nest with mini chocolate Easter eggs or small sweets.
