We've got our arriba Ecuadorian chocolate drops back in stock this week which are so delicious in chocolate treats for Easter!
This nest recipe using the chocolate is my favourite chocolate experiment over the last few weeks and the macadamia 'eggs' with the golden hue from the oven look absolutely perfect. A fantastic twist on regular chocolate mini eggs!
The nests themselves couldn't be easier to mix up. With just a handful of ingredients and packed full of ground almonds, these little bites are rich and dense with just the right amount of moisture. Like a brownie bite and totally delicious.
Recipe: Chocolate Almond and Macadamia Nests
- 1 cup blanched ground almond flour
- 1/2 cup melted arriba chocolate couverture drops or coconut sugar chocolate (approx 1 bar)
- 1 tsp baking powder
- 1/4 cup water
- large handful of macadamia nuts to decorate
Melt the chocolate and mix in all remaining ingredients (other than macadamias) until well mixed and smooth. The texture should be easily spoonable into cupcake cases.
Make a hollow in the centre of each nest and press 2 or 3 macadamias in place.
Bake at 180C for approx. 20 minutes until lightly springy to touch. Allow to fully cool before removing from the cupcake pans.