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Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Butterfinger Panna Cotta with Easter Egg Nests

Scrumptious Italian dessert with chocolate for spring or Easter!
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Course Dessert
Servings 4

Ingredients
  

  • PANNA COTTA:
  • 3 tablespoons water
  • 1 envelope 7 grams unflavored gelatin
  • 1 can 12 fluid ounces Evaporated Milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup crushed BUTTERFINGER BITES Candy
  • NESTS:
  • 1 cup shredded sweetened coconut
  • 4 drops green liquid food coloring
  • 2 drops yellow liquid food coloring
  • BUTTERFINGER NestEggs

Instructions
 

  • FOR PANNA COTTA:
  • GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
  • PLACE water in a small bowl; add gelatin and let stand to soften.
  • PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.
  • POUR into prepared ramekins; sprinkle with crushed Butterfinger.
  • REFRIGERATE for 2 hours or until panna cottas are firm.
  • FOR NESTS:
  • PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.
  • TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.