For anyone who loves the popular Brazilian chocolate brigadeiro, this is a great recipe! The chocolate egg is filled with soft brigadeiro filling and covered with chocolate sprinkles.
1 person made this
Makes: 2 (500g) chocolate eggs
For the brigadeiro filling
2 (397g) tins sweetened condensed milk
6 tablespoons cocoa powder
2 tablespoons unsalted butter
125ml double cream
For the chocolate eggs
600g good quality milk chocolate, chopped
2 (500g) easter egg moulds
chocolate sprinkles, as needed
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Method Prep:1hr › Ready in:1hr
Combine condensed milk, cocoa powder, and butter in a pot. Bring to a boil over medium heat, stirring constantly, and cook until mixture begins to pull away from the sides and bottom of the pan. Remove from heat and stir in cream. Whisk until smooth. Add more cream, 1 tablespoon at a time, if the filling is too firm.
To make the chocolate eggs: melt chocolate in microwave on medium power in 30 second intervals, stirring every time you stop. Stop when the hot chocolate is 80% melted and stir well until smooth.
Temper the chocolate by pouring it on a marble surface clean and smooth, stirring the chocolate with a knife or spatula. Test the temperature of the chocolate by taking a chocolate-dipped skewer to your lips, the chocolate must feel cold on the lips. If it's hot, continue cooling and testing. When the chocolate is at room temperature, pour it onto a glass bowl.
Spread 1 layer of chocolate evenly in the Easter egg moulds and refrigerate for 10 minutes. Remove from the fridge and add another layer of chocolate to each egg half. Fill chocolate eggs with brigadeiro filling almost up to the edges. Seal filling with another layer of melted chocolate, making sure the filling is completely covered with chocolate and nothing can leak out. Chill until firm and set, about 20 minutes.
Unmould chocolate eggs one at a time by placing them upside down on a clean surface. Spread a thin layer of melted chocolate on the outside and cover with chocolate sprinkles.