Servings: Serves 4
- 1 cup bittersweet chocolate , finely chopped
- 2 cups white chocolate , finely chopped
- 1 tsp. vegetable oil
- 1/2 tsp. vanilla bean paste ; available at TheSpiceHouse.com
Bring a small pot of water to a simmer. Fit a small bowl over the pot, but make sure it doesn't touch the water. Place bittersweet chocolate in the bowl. Let sit until chocolate is just melted (don't stir), 3 to 5 minutes. Remove bowl from heat (but keep simmering pot on stove), and stir until smooth. Spread dark chocolate in a thin layer on a baking sheet; refrigerate until firm, about 45 minutes.
Meanwhile, clean bowl and place on pot with simmering water. Add white chocolate, vegetable oil, and vanilla bean paste to bowl; stir mixture occasionally until just melted, about 5 minutes. Pour into candy molds or minimuffin liners, and chill until firm, about 45 minutes.
Remove dark chocolate from refrigerator; let sit until pliable or at room temperature, 5 to 10 minutes. Using a metal spatula, scrape chocolate off baking sheet to form curls and strips. Mound several together on a plate to create a nest, and repeat on a second plate; add more curls to each nest as desired. (If chocolate starts melting, return it to the refrigerator to solidify.) Take white chocolate out of refrigerator, and remove candies from molds; arrange them in and around nests.