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Chocolate Nest with Eggs

Hey, everyone!

I have to admit I’m pretty excited about today’s post. I’m basically giving you three recipes in one epic post! The first recipe is for a chocolate nest that is super easy to make. The second recipe is for a creme egg, sort of like a homemade version of a Cadbury creme egg only better! The last recipe is for a peanut butter egg, which is super ama-zing! When you combine all these recipes together what do you get? A super cute and delicious centerpiece for your Easter get together! Let’s get started.

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For the chocolate nest the first thing you need to do is find a medium bowl that is pretty shallow. Then wrap the outside of the bowl with plastic wrap. Place the bowl upside down on a wax paper lined sheet tray.

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Melt your chocolate chips.

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While the chocolate chips are melting you can crush up your shredded wheat biscuits, I just used my hands.

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Once your chocolate is melted mix in the crushed up shredded wheat.

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Pour the mixture over your bowl and pat it on with you hands.

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Make sure the whole thing is covered with a fairly thick layer. Then place it in the freezer.

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Once the nest is hardened remove it from the freezer and turn it right side up. Fill a Ziploc bag with hot water and set it in the bowl. This will help to warm the inside of the nest so that it will detach from the bowl better.

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Carefully loosen the nest from the bowl gently pulling the plastic wrap and using an icing spatula to loosen between the bowl and the nest. Continue until you can lift the bowl out of the nest. You can store your nest in the refrigerator or freezer until ready to use.

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Recipe two: the creme eggs! In the bowl of an electric mixer place corn syrup, butter, vanilla, and salt.

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Beat together well.

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Stir in the powdered sugar.

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Take out two-thirds of the mixture and place it in a covered container in the refrigerator. To the remaining third add yellow food coloring paste, mix it well.

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Place this in a covered container in the fridge too. Refrigerate for 2 hours.

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Line a sheet tray with waxed paper and butter your hands well. Take a small gob of yellow and form it into a ball. Take a gob of white creme and flatten it so that is big enough to cover the yellow ball.

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Wrap the white creme around the yellow creme and roll the two together.

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Form it into an egg shape and place it on the wax paper lined pan. Repeat with the remaining creme filling. Refrigerate for 3-4 hours. You will dip these in chocolate later, but for now, let’s move on to recipe 3!

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In the bowl of an electric mixer beat together peanut butter, powdered sugar and vanilla.

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Beat in a stick of soft butter and some corn syrup.

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Roll the peanut butter filling into eggs and place them on a wax paper lined sheet pan. Refrigerate at least 2 hours.

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After the refrigeration time has elapsed it is time to melt some chocolate! I like to use Ghirardelli chocolate melting wafer. I also use a chocolate melting pot, but you can just melt your chocolate in the microwave too.

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My chocolate dipping tool is super fancy!… well not really it is just a plastic fork with the middle two tines removed. Ha, also one of the remaining two tines looks shorter then the other, I’ve been using it for a while now perhaps I should replace it…

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You are also going to want to assemble your decorations now, sprinkles, gum paste flowers, edible glitter, it’s all good!

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Place a large sheet of parchment paper on your counter top and then you are officially ready to dip! Work with only one egg at a time, keeping the rest in the refrigerator until it is their turn.

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Make sure to fully cover the filling with chocolate. Then tap off excess chocolate.

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Then just place the egg on the parchment paper and decorate it before the chocolate dries. You can also use colored, melted candy melts to decorate the egg if you want too.

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Repeat with remaining eggs.

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Once the eggs are done and the chocolate is set, use a pair of kitchen scissors to cut off the excess chocolate from around the base of the eggs.

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Store in the refrigerator or freezer until ready to use. Once you’re ready to serve just get out your nest and fill it with your super cute creme and peanut butter eggs. Adorable! I’m sure you and your guests will thoroughly enjoy this Chocolate Nest with Eggs!

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Chocolate Nest with Eggs
Author: 
 
Chocolate Nest with Eggs: this is three recipe sin one! A nest made of chocolate and shredded wheat, homemade creme eggs, and homemade peanut butter eggs! What do you get when you put the eggs in the chocolate nest? A ridiculously cute and tasty Easter centerpiece!!
Ingredients
  • For the Chocolate Nest:
  • 6 large shredded wheat biscuits, crushed
  • 1½c. dark chocolate chips
  • For the Creme Eggs:
  • ½c. light corn syrup
  • ¼c. butter, soft
  • 1t. pure vanilla extract
  • ¼t. salt
  • 3c. powdered sugar
  • Yellow food coloring paste
  • Ghiradelli chocolate melting wafers for dipping, melted
  • Sprinkles to decorate
  • For the Peanut Butter Eggs:
  • 1c. peanut butter
  • 2½c. powdered sugar
  • ½t. pure vanilla extract
  • 1 stick butter, soft
  • ½c. light corn syrup
  • Ghiradelli chocolate melting wafers for dipping, melted
  • Sprinkles to decorate
Method
  1. For the Chocolate Nest:
  2. Cover the outside of a medium sized, shallow bowl with plastic wrap and set it, upside down, on a sheet pan covered with waxed paper. Set aside.
  3. In a microwave safe bowl, melt the dark chocolate in the microwave.
  4. Stir the crushed shredded wheat into the melted chocolate until well coated.
  5. Pour the mixture onto the plastic-wrapped bowl. Use your hands to pat the mixture all over the outside of the bowl in a nice thick layer.
  6. Freeze until hard.
  7. To remove the chocolate bowl from the bowl you formed it around, place the bowl right-side-up. Fill a Ziploc bag with hot tap water and place it in the bowl. Allow it to sit a few minutes before you begin to use the plastic wrap to help pull the cholate nest away from the real bowl. Once it is a bit loosened gently use an icing spatula to further pry the bowls apart. Remove the bowl from the inside of the cholate nest. Freeze until ready to fill with eggs.
  8. For the Creme Eggs:
  9. In the bowl of an electric mixer beat together ½c. light corn syrup, ¼c. butter, 1t. vanilla, and salt.
  10. Beat in the 3c. powdered sugar.
  11. Remove ⅔s of the mixture and add yellow food coloring to the remaining creme.
  12. Place creme in separate containers and refrigerate for 2 hours.
  13. Line a sheet pan with waxed paper and butter your hands.
  14. Make a small ball of yellow creme, make a slightly bigger ball of white creme and flatten it out. Cover the yellow ball with the white creme and roll them together to make and egg shape. Place the egg on the waxed paper lined sheet pan. Repeat with remaining creme.
  15. Refrigerate 3-4 hours.
  16. Working with one creme egg at a time dip each in melted Ghiradelli wafers place on parchment paper and decorate with sprinkles, repeat with remaining eggs.
  17. Once chocolate is set, use kitchen scissors to cut off the excess chocolate from around the base of the eggs. Refrigerate or freeze until ready to use.
  18. For the Peanut Butter Eggs:
  19. In the bowl of an electric mixer beat together peanut butter, 2½c. powdered sugar, ½t. vanilla, 1 stick soft butter, and ½c. corn syrup.
  20. Roll peanut butter filling into egg shapes and place on waxed paper lined sheet pan. Refrigerate 2 hours.
  21. Working with one creme egg at a time dip each in melted Ghiradelli wafers place on parchment paper and decorate with sprinkles, repeat with remaining eggs.
  22. Once chocolate is set, use kitchen scissors to cut off the excess chocolate from around the base of the eggs. Refrigerate or freeze until ready to use.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)