If you’re seeking some Easter inspiration, these Chocolate Pretzel Easter Nests may just be the answer. Salty-sweet chocolate dipped pieces of pretzels are roughly shaped into nest shapes and then filled with colourful eggs.
200g(7 ounces) chocolateof your choice - See Note 1
80 g(3 ounces) pretzel sticks
1tablespoonoil or oil spray - optionalSee Notes 2 and 3
eggs/candy of your choiceSee Note 4
Brush or spray 2 patty pan tins with oil. This is optional - See Note 2
Break pretzel sticks into short lengths, about 2 cm (¾ inch).
Prepare a double boiler to melt the chocolate. Alternatively, you may prefer to use a microwave. – see Note 5.A double boiler is a small to medium-sized saucepan and an ovenproof bowl which fits just inside the saucepan.Add about 2.5cm (1 inch) water to the saucepan, bring the water to a bare simmer.
Break or chop the chocolate into even size pieces so that it will melt evenly and place into the heat-proof bowl. Sit the bowl over the saucepan.Be careful that your bowl does not touch the simmering water and ensure that water does not get into the chocolate or it will sieze. – See Note 6
Stir occasionally as the chocolate melts. When the chocolate has almost melted, remove the bowl from the saucepan. The residual heat will continue to melt the chocolate.
Add the broken pretzel sticks to the chocolate and stir well to combine.
Place about 2 teaspoons of the mixture into the patty pan cups or onto a baking tray lined with non-stick baking paper. Use the tip of the teaspoons to shape the nests.
Place the tray in the refrigerator until the chocolate has set.
When the chocolate has set, store in an airtight container in a cool, dark place. If the weather is warm, store the container in the refrigerator. For serving, place the nests on a pretty platter and add the eggs of your choice.
I have used 70% dark chocolate as I feel the dark chocolate beautifully complements the salty pretzel stick. However, you may prefer to use milk or white chocolate.
I have used patty pan trays to shape the nests. The trays have rounded bottoms and I prepare them by brushing/spraying with oil. This amount of mixture makes about 18 nests so you will not need to oil all the cups. However, the patty pans are not essential. You can make the nests on non-stick baking paper. Shape them using 2 teaspoons and you will get excellent results.
The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurements if necessary.
I have chosen to use chocolate eggs with a crisp, candy coating (Cadbury Mini Eggs). However, foil covered eggs are also pretty. As well, you can use jelly-beans or Smarties.
I prefer to use a double boiler as it is easier to control the heat. However, if you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently. When most of the chocolate is melted, remove the bowl from the microwave and stir until it is completely melted. If possible, melt your chocolate on a low power setting. As each microwave functions differently, you will need to keep an eye on the chocolate so it does not overcook.
The greatest enemy of melting chocolate is water. If water should get into the chocolate it will seize, becoming thick, grainy and not suitable to use.
Please note, the nutritional information is based on one chocolate nest. It does not include what candy the nest is filled with. The nutritional information is an estimate only.