Mini Egg chocolate thins

Name: Mini Egg chocolate thins
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 180 g bar Belgian dark chocolate (at least 70% cocoa); 2 tsp coconut oil; 80 g Cadbury Mini Eggs; 30 g pistachio kernels, roughly chopped; 5 g Cooks’ Ingredients Freeze Dried Raspberries; 1 pinch sea salt flakes (optional)

These chocolate discs, known in France as mendiants, can be decorated with any number of toppings. They’re great for making with kids over Easter. Buy an extra Pyrex Classic Borosilicate Glass Mixing Bowl, Clear mixing bowl and double the recipe so everyone can have a go.

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Makes12
CourseSnack
Prepare20 mins
Cook5 mins
Total time25 mins
Plussetting

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180g bar Belgian dark chocolate (at least 70% cocoa)
2 tsp coconut oil
80g Cadbury Mini Eggs
30g pistachio kernels, roughly chopped
5g Cooks’ Ingredients Freeze Dried Raspberries
1 pinch sea salt flakes (optional)

Chop the chocolate and melt in a heatproof bowl set over a pan of gently simmering water, or microwave in 30-second bursts, stirring in between each, until just melted. Stir in the coconut oil until melted. Meanwhile, put a large sheet of baking parchment on a baking tray. If you like, draw out 12 x 6-7cm circles on the back of the parchment so you have a template.
Dollop spoonfuls of the melted chocolate mixture onto the parchment and shape into 6-7cm rounds (1-2 tbsp per disc). Working quickly, before the chocolate sets, scatter over the pistachios, raspberries and sea salt flakes, if liked, then put a few Mini Eggs on each thin.
Allow the chocolate to set completely at room temperature (1-2 hours) before carefully removing from the parchment and serving. They keep well in an airtight container for up to 7 days, but don’t refrigerate them.

Cook’s tip

Change it up

Use whatever nuts and dried fruit you have to hand for these. Pecans, almonds, pumpkin seeds, dried cranberries, dried apricots, crystallised stem ginger and cacao nibs all work well.

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