Chocolate Nests
List of Ingredients
Instructions
Prepare the kataifi/vermicelli
f using kataifi, gently pull apart the strands with your hands to loosen them. If using vermicelli, break it into shorter pieces (about 3–5 cm long).
Toast until golden
Heat a large pan over medium heat (no oil needed, or add a small knob of butter if desired). Add the kataifi/vermicelli and toast, stirring frequently, for 8–10 minutes until: Golden brown Crisp and fragrant Remove from heat and let it cool slightly.
Melt the chocolate
Break the dark chocolate into pieces and melt it: Either in a heatproof bowl over simmering water (double boiler), or In the microwave in 20–30 second bursts, stirring in between Stir until smooth and fully melted.
Combine the mixture
In a large bowl: Add the toasted kataifi/vermicelli Pour over the melted chocolate Mix well until everything is evenly coated
Add the extras
Fold in: Crushed nuts or pistachios Caramel popcorn & Blissful Bites Mix gently so everything is distributed without crushing too much.
Shape or set
You have a few options: Tray style: Spread the mixture into a lined tray and press down lightly Clusters: Spoon small portions onto baking paper Cake/tart form: Press into a tin for a sliceable dessert
Chill and set
Place in the fridge for 20–30 minutes until firm.
Serve
Break or cut into pieces and serve. Optional: sprinkle extra pistachios on top for garnish.
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