Chocolate Nests with Sea Salt Caramel Eggs


  1. Chocolate nests:
  2. 1 Barocco Choco dark chocolate bar
  3. 125g coconut sea salt caramel eggs:
  4. 2 Barocco Choco Dark Chocolate Bars
  5. 10 Medjool dates
  6. 2 tsp vanilla extract
  7. 10 tbsp water
  8. 2 tbsp + 1 tablespoons coconut oil
  9. A large pinch of sea salt


Chocolate nests:

  • The chocolate inside melts one Bowl over a pot of boiling water. Stir in the grated coconut.
  • Place 1 heaping tablespoon of the mixture into a greased cupcake tin and shape into a cupcake shape. Freeze for 5 minutes to set.

Mini Eggs:

  • Melt chocolate with 1 teaspoon coconut oil in a bowl over a saucepan of boiling water. Brush the Easter egg mold with a layer of chocolate using a pastry brush, then tap the work surface to remove any air bubbles. Set aside and let cool. There should be just a little less than half of the melted chocolate left in the bowl.
  • Prepare the sea salted caramel: add the dates, vanilla, 2 tbsp coconut oil, water and sea salt  in a food processor and cream until smooth and caramelized. Place in the fridge for 10 minutes.
  • Once the chocolate has set in the molds, pour in the Fleur de Sel Caramel, being careful not to overfill.
  • Melt the chocolate again in the pan and cover the molds with a layer of chocolate and smooth out with a spatula. Allow to harden until completely hard.
  • Knock or slide out of the molds on a work surface and place in the chocolate nests.
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