I’m usually filled with willpower around candy, but Cadbury Mini Eggs are another story: I can’t seem to resist their charms. Last year I used the pastel eggs in a decadent Cadbury Easter Egg bark; this year I opted for a fresh spin on the traditional Easter nests by swapping the nests for flaky phyllo cups.
With a trifecta of chocolate, toasted coconut, and Cadbury Mini Eggs, these phyllo cups are richly satisfying (and too cute!).
Today I’m a guest post for Chris at The Café Sucré Farine. If her blog is new to you, I encourage you to visit – she shares mouth-watering sweet and savory dishes, and each post is photographed beautifully (her husband is the photographer, they make a creative and talented team). Please visit The Café Sucré Farine for the recipe!
Cadbury Easter Egg Phyllo Cups
15 (1 package) mini phyllo shells
6 Tbsp sweetened flaked coconut
2 oz bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
30 Cadbury Mini Eggs
Preheat oven to 350°F and place phyllo shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack. Place coconut in a rimmed baking sheet and bake 5 to 7 minutes, until golden. Immediately place into a small bowl to cool.
Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Arrange phyllo shells on a rimmed baking sheet and fill halfway with melted chocolate.
Top with toasted coconut and chill in the refrigerator for 10 minute. Place two Cadbury eggs in each shell and chill another 10 minutes, until chocolate is set. Store at room temperature in an airtight container.
Yield – 15 cups
Calories – 95 (per cup)
Carbs – 12