Chocolate Coconut Nests

Equipment

You will need eight 7cm egg rings.

Ingredients (serves 8)

• 3 cups shredded coconut
• 300g good-quality milk chocolate, broken into pieces
• 8 scoops vanilla ice-cream
• 100g 70%-cocoa dark chocolate, broken into pieces
• 1/2 cup thickened cream
• 250g strawberries, hulled, quartered

Method

1. Place coconut in a large, non-stick frying pan over medium-low heat.Cook, shaking pan often, for 5 minutes or until golden and toasted. Remove coconut to a plate (coconut can burn if left in hot pan).
2. Place milk chocolate in a medium, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring with a metal spoon every minute until almost melted. Stir until smooth. Stir in coconut.
3. Line a baking tray with foil. Place egg rings on tray. Using 1/3 cup chocolate mixture per nest, spoon mixture into rings. Using the back of a spoon, make an indentation in the centre of each nest. Gently lift egg rings. Refrigerate nests for 2 hours or until firm.
4. Meanwhile, line a baking tray with foil and place ice-cream scoops on tray. Cover with plastic wrap and freeze for 2 hours or until ready to serve.
5. Place dark chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring with a metal spoon every minute until almost melted. Stir until smooth.
6. Place 1 ice-cream scoop on each chocolate nest. Drizzle with chocolate sauce. Serve with strawberries.