Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Unfold the thawed puff pastry and roll it out on a floured surface to about 1/8-inch thick.
- Use a round cookie cutter or glass to cut out circles, roughly 4 inches in diameter.
- Line a muffin tin with parchment paper or lightly grease it, then carefully place each circle into the cups, pressing down gently to create a nest-like shape.
Baking
- Bake the pastry in the oven for about 15-20 minutes, or until golden brown and flaky.
Filling
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring at intervals.
- Once melted, whisk in the chilled coconut cream, maple syrup, vanilla extract, and a pinch of salt until silky and creamy.
Assembly
- Once the pastry nests are baked and cooled slightly, spoon generous amounts of the chocolate filling into each nest.
- Top with candy-coated chocolates or a handful of fresh berries. Optionally sprinkle toasted coconut flakes on top.
Nutrition
Notes
These nests can be prepared ahead of time. Store the baked pastry in an airtight container for a day, then fill and decorate just before serving. Explore variations with different chocolates or added ingredients.