quick egg nests

quick egg nests

Those quick egg nests are all vegan and also, pretty easy to make. The only hustle is to keep the chocolate in temper, the description might seem a bit complicated, but it's actually quite easy, so don't worry!

The whole weird process with making chocolate like this is to keep it in temper - that means if made properly the chocolate will have this snap to it, will remain nice and glossy. When chocolate is melted at very high temperature it will then be somehow chewy and will be melting very fast when touched. This is the easiest way I found to keep the chocolate in temper with little effort (comparing to all the other methods). You can of course just melt it normally, but the egg nests will not be so nice.

Also for eggs you can use marzipan potatoes or just normal marzipan. I like the potatoes, as they are coated in some cocoa and then all mixed and reshaped into eggs they have this nice pattern to it. You can achieve it by just using normal marzipan and adding some cocoa. Also if you want the eggs to have colors use a normal marzipan block and add some coloring like beetroot juice(for pink eggs), blueberry juice (for blue/purple), spirulina (green), turmeric (yellow), etc.

Quick egg nests

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is soy-free

soy-free

Makes: 6 egg nests                 Time: 15-30 min (5-10 min prep + 10-20 min wait)

 

Ingredients:

Egg nests:
100 g dark vegan chocolate
20 g puffed buckwheat

Eggs:
70 g marzipan potatoes

Important equipment:
6
silicone cupcake molds (75 ml / 2,54 oz each)

 

Instructions:

1. Finely grate the chocolate (use the fine, small holes on the grater).

2. Over the double boiler melt 3/4 of the chocolate mixing it well. Use a thick bowl so the chocolate does not heat up too much.

3. Take the bowl with the chocolate off the double boiler and place 1/2 of the rest of the chocolate and help it with melting by steering vigorously.

4. Add the second part of the leftover chocolate and repeat the mixing and melting.*

5. Place the puffed buckwheat in the bowl with melted chocolate and mix well until all the puffs are evenly coated.

6. Transfer the chocolate and puffs into each of the cupcakes. Using the spoon spread it on the walls so the inside is empty (to get the shape of a nest). Do not keep nice edges, they look nice when a bit rough!

7. Place the silicone molds with the chocolate in the fridge and let it harden.

8. While the chocolate in the fridge makes the eggs from the marzipan potatoes. I used between 4-5 g per egg. You will need 18 eggs.

9. When the nests are ready and easy to take out of the molds add in the eggs and serve whenever you are ready! Best keep in the fridge before serving.

Notes and tips:

1. You can use normal marzipan. I like the potatoes, as they are coated in some cocoa and then all mixed and reshaped into eggs they have this nice pattern to it. You can achieve it by just using normal marzipan and adding some cocoa. Also if you want the eggs to have colors use a normal marzipan block and add some coloring like beetroot juice(for pink eggs), blueberry juice (for blue/purple), spirulina (green), turmeric (yellow), etc.

2. You can use puffed rice or anything else. I like buckwheat though as it is a perfect size and shape.

*The whole weird process with making chocolate like this is to keep it in temper – that means if made properly the chocolate will have this snap to it, will remain nice and glossy. When chocolate is melted at very high temperature it will then be somehow chewy and will be melting very fast when touched. This is the easiest way I found to keep the chocolate in temper with little effort (comparing to all the other methods). You can of course just melt it normally, but the egg nests will not be so nice.

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