Egg Custard

1

In a medium saucepan, combine the sweetened condensed milk, unsweetened cocoa powder, butter, and heat over low heat, stirring constantly with a wooden spoon until it reaches the consistency of 'soft brigadeiro' (when you lift the spoon to the bottom of the pan, it will form an open path that stays open - this is the right point)

2

Remove from heat, add the heavy cream and mix delicately

Let cool completely in a refrigerator

3

Melt and temper the white chocolate coating (see page 16)

Brush onto molds (500g) and place in refrigerator for a few seconds to set

Repeat once more to achieve the ideal thickness for filling

4

Fill with the soft brigadeiro mixture (see page 16) and apply another layer of white chocolate coating

Rase the mold with a whisk, forming a thicker border and return to refrigerator until firm

Flip the mold and let it sit over the refrigerator grid until opaque

Demold

5

With a pastry brush, spread a thin layer of dark chocolate shavings and grated granulated sugar onto each half of egg custard and place in refrigerator

Let set and join the halves (see page 16)

6

Secure to an egg mold support with a little melted and tempered white chocolate coating and let set

Wrap in parchment paper and tie with twine.