Perfect Bird’s Nest Chocolate Truffles with Toasted Coconut and Candy Eggs
These festive Easter truffles combine creamy semi-sweet chocolate ganache with toasted coconut for crunch, topped with colorful candy eggs to create charming bird’s nests. Quick and easy to make, they are perfect for holiday gatherings and a crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 10 oz semi-sweet chocolate chips
- 1 ½ cups sweetened shredded coconut
- ⅓ cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- About 24 mini candy eggs
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Spread shredded coconut evenly on a rimmed baking sheet. Toast for 5-7 minutes, stirring halfway through, until golden brown and fragrant. Remove and let cool completely.
- Set up a double boiler or place a heatproof bowl over simmering water. Add chocolate chips and butter, stirring gently until smooth and fully melted. Remove from heat.
- Gently heat heavy cream in a small saucepan until just simmering (do not boil). Slowly pour cream into melted chocolate mixture, stirring constantly to create a glossy ganache.
- Stir in vanilla extract and a pinch of salt until fully incorporated.
- Reserve about ½ cup (45 g) of toasted coconut for garnish. Fold the remaining coconut into the chocolate ganache until well coated.
- Line a baking sheet with wax or parchment paper. Using a spoon or small cookie scoop, drop spoonfuls of the coconut-chocolate mixture onto the sheet, shaping each into a small nest with a hollow center by pressing gently.
- Place 3-4 mini candy eggs into each nest’s hollow. Press lightly so they stick but don’t squish the eggs.
- Refrigerate the nests for at least 1 hour until firm.
- Serve immediately or keep refrigerated until ready to enjoy.
Notes
Toast coconut evenly by spreading in a thin layer and stirring halfway through. Use a double boiler or microwave at low power to melt chocolate gently to avoid seizing. If ganache is too soft, chill briefly before shaping. Store truffles in an airtight container in the refrigerator for up to one week or freeze for up to one month. Let sit at room temperature 10-15 minutes before serving if a softer texture is desired.
Nutrition
- Serving Size: 1 truffle (about 1 o
- Calories: 120
- Sugar: 10
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 12
- Protein: 1
Keywords: Easter, chocolate truffles, bird's nest, toasted coconut, candy eggs, easy dessert, holiday treats