2.5 large bars of milk chocolate, broken into pieces
Half a bar of milk chocolate, finely chopped
2 small white chocolate bars, finely chopped
2 silicone egg molds for 500g eggs (available at bakeries)
1 large wooden spoon or plastic spatula
1 plastic spatula
Beijinho Filling
1 can of condensed milk
Small package of grated coconut
1 tablespoon of unsalted butter, softened
Truffle Filling
350g of dark chocolate
200g of store-bought heavy cream
1 tablespoon of brandy
2.5 large bars of milk chocolate, broken into pieces
Half a bar of milk chocolate, finely chopped
2 small white chocolate bars, finely chopped
2 silicone egg molds for 500g eggs (available at bakeries)
1 large wooden spoon or plastic spatula
1 plastic spatula
Beijinho Filling
1 can of condensed milk
Small package of grated coconut
1 tablespoon of unsalted butter, softened
Truffle Filling
350g of dark chocolate
200g of store-bought heavy cream
1 tablespoon of brandy
1
Place the chocolate pieces in a microwave-safe bowl and heat for 30 seconds
Remove and mix well until melted and smooth
Repeat this process two more times or until the chocolate is fully melted
2
Mix the chopped milk chocolate well until it's uniform
This step is called 'tempering' and helps the chocolate set afterwards
3
Make both egg halves at the same time
Fill the main part of each mold up to the indicated mark
4
Take the other part of the mold and press gently onto the chocolate to spread it evenly
Chill in the refrigerator for about 15 minutes or until the eggs are set
5
Carefully demold the eggs and fill the shells (see recipes below)
Cover the filling with a bit more melted chocolate and chill again
6
Melt the white chocolate
Place it in a kitchen cloth bag, press to get all the chocolate to the tip
Cut off the point and make stripes and balls for decoration
Beijinho Filling
Mix all the ingredients together and cook over low heat
Stir constantly until the mixture thickens at the bottom of the pan
Transfer to a bowl and let cool before using to fill the eggs
Truffle Filling
Combine the cream and chocolate in a pan and heat
Stir until the ingredients are melted and smooth
Remove from heat and mix in the brandy
Let cool before filling the eggs.
