1 kg of milk chocolate chips
1 cup (ch) of sweetened condensed coconut milk (available at supermarkets)
1 kg of milk chocolate chips
1 cup (ch) of sweetened condensed coconut milk (available at supermarkets)
Pour the sweetened condensed coconut milk into a sieve and let it drain for four hours
Reserve the coconut milk and the syrup separately
Melt the chocolate in the microwave on medium power for three minutes
Remove from the oven and mix until fully melted
Transfer to a clean and dry refrigerator and mix the chocolate until it cools down, so when you touch it with your lips, it feels cold. Reserve
Check the filling
If it's too dry, adjust the consistency by adding a little of the reserved syrup
It should be moist but not soggy
Mold the egg
Spread the melted chocolate in a prepared mold and place it in the refrigerator with the mouth down on aluminum paper and let it dry until firm
Remove from the refrigerator and fill the cavity of the egg with the coconut cream filling
Leave approximately 1 cm of border
Melt another layer of chocolate over the coconut cream filling and return the mold to the refrigerator
Let it dry until the mold becomes opaque
Gently demold and let the egg rest at room temperature for one hour
Wrap each half with aluminum foil, join them, and wrap again with decorative paper.
