I promised the two tots (William and Sophie) that I will give them a sweet treat for Easter. However, I didn’t want to do anything that’s going to require too much work for me. It has to be something I can enjoy doing and something I actually would love to eat as well!
Thankfully, I found a very easy (no bake) recipe from the Cooking Across America Cookbook from Demarle. It is actually a recipe for Chocolate Coconut Truffles which can easily be adapted for either Spring time or Easter celebration. Besides, it included White Chocolate as an option and naturally, I was hooked! So I gathered the few ingredients the recipe required and then armed with my Demarle Mini-Tartlet pan I set out to work. I had so much fun doing it! It was very quick to do and super easy too. So, if you are still in the look-out for a totally adorable Easter treat that both adults and kids will love, then why not try this White Chocolate and Coconut Egg Nests recipe? Have fun making it and, eating it too!
2 White Chocolate Bars (4 oz each), broken into pieces
4 Tablespoons Butter (divided), melted
2/3 cup shredded Coconut (I used the sweetened one)*
1/2 cup powdered Sugar
1/2 – 1 Tablespoon Milk
*Use unsweetened coconut, if you don’t like the mixture to be very sweet.
Mini-Tartlet Tray (non-stick)
The first step requires melting the butter and chocolate. You can use the
microwave to do it but I don’t have one so I use the double boiler method to
melt my chocolate and butter. If doing the double boiler method, place the 2 Tablespoons butter
and chocolate pieces in a stainless steel bowl above a saucepan with barely simmering
water. Make sure the bowl does not touch the water. Let the choco and butter
melt. Stir until melted and smooth. A spatula is handy with
Place about a teaspoon (more or less) of the chocolate mixture into the mini-tartlet tray. You may fill up the whole tray if you like, just divide the chocolate mixture evenly. As you fill each cup, use the back of a teaspoon to spread the mixture around. Chill in the refrigerator until firm.
In the meantime, combine the remaining butter, coconut and powdered sugar in another bowl. Add a little milk to bring it all together. You can certainly adjust this to your taste and textural preference. I added a little coconut in the end so it’s not too sticky.
Once the chocolate has firmed up, take it out of the fridge. Leave the chocolate in the tray. Place about a teaspoon of the Coconut filling on each chocolate cup. Bring the tray back to the fridge and let it chill until it’s fully set. This doesn’t take too long either so it’s up to you when you wish to do it. You can leave it longer in the fridge if you prefer.
This recipe is adapted from Cooking Across America’s “Coconut Truffles.”
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