Chocolate Easter Egg Nests

Ingredients

• 4 ½ ounces chopped semi-sweet chocolate bars or ¾ cup chocolate chips
• ¾ cup (2 ½ ounces) sliced almonds
• ¾ cup (3 ½ ounces) lightly salted roasted pistachios
• 30 mini eggs (Cadbury, Lindt, Hershey’s or M&M’s)
• Optional garnishes: Flaky sea salt and 1 tablespoon very finely chopped pistachios (use the greenest pistachios you can find in your bag)

Steps

1. 1

   Line a muffin tin with paper or silicone liners. Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat, and the pieces should completely dissolve. (Alternately, you can melt it in a heat-proof bowl set over a saucepan of gently simmering water.)

2. 2

   Stir in the sliced almonds and chopped pistachios until they’re completely coated in chocolate. Using a medium cookie scoop or two spoons, gently scoop (try not to compact the mixture any more than necessary) about 1 ½ tablespoons of the mixture into each muffin liner, trying to concentrate the mixture a little more around the edges to make a well for the eggs.

3. 3

   Lightly press two to three eggs onto the center of each nest. Immediately sprinkle them all over with chopped pistachios and flaky salt, if using.

4. 4

   Place the tray in the refrigerator and chill until the chocolate is set, about 10 minutes (avoid refrigerating longer than necessary to reduce the risk of water marks). Pop them out of the liners. Store at room temperature in an airtight container. They look their best up to 3 days after making, but they’ll keep for up to 1 month.