1 pound of egg from Pascoca, 1 kg
600 g of milk chocolate or dark chocolate for coating
200 g of açaí cut into cubes
1/2 teaspoon of butter
1 can of condensed milk
200 g of grated coconut
1 pound of egg from Pascoca, 1 kg
600 g of milk chocolate or dark chocolate for coating
200 g of açaí cut into cubes
1/2 teaspoon of butter
1 can of condensed milk
200 g of grated coconut
In a medium saucepan, cook the açaí until it's soft and mushy, then strain and mash with a fork to obtain a puree
In the saucepan, add the puree, butter, condensed milk, and grated coconut
Cook over low heat, stirring constantly, until the mixture pulls away from the sides of the pan
Let it cool and refrigerate until ready to use
Melt the chocolate according to the packaging instructions
Using a spatula, spread a layer of chocolate over the egg, then refrigerate for 2 minutes to set
Repeat the process for the second layer
Spread a generous portion of açaí filling and then cover with a layer of chocolate
Refrigerate for 30 minutes to set
Unmold and wrap in aluminum foil
If there's leftover chocolate and filling, make truffles.
