Simple Easter egg: 5 recipes to save and give away

The truffle Easter egg is sensational, no doubt about it! However, let’s be honest… It’s not always possible to invest so much in a recipe. On the other hand, it’s also not worth letting this special date go blank! In this sense, it is worth betting on simple Easter egg recipes

to save and give away

. White, semi-sweet, milk chocolate, mini eggs, crunchy or even flat! Whatever your preference, the Cooking Guide has brought a recipe that is definitely worth trying. Look:

Simple bittersweet Easter egg

Simple Bittersweet Easter Egg | Photo: Shutterstock
Time:

30min (+15min in the fridge)

Performance:

1 unit

Difficulty:

easy

Ingredients:

• 300 g of finely chopped dark chocolate
• Easter egg mold

Method of preparation:

1. Start by melting the chocolate in a double boiler or in the microwave.
2. Meanwhile, keep stirring until it melts and becomes completely smooth.
3. Pour the melted chocolate into the Easter egg mould.
4. Then rotate the shape to cover the inside of the shape
5. Place in the fridge for about 5 minutes or until the chocolate has solidified.
6. Repeat the process of adding another layer of chocolate to the mold, turning it again to coat it in chocolate.
7. Put it back in the fridge for another 5 minutes.
8. Repeat the process adding another layer of chocolate and then refrigerate for another 5 minutes.
9. When the chocolate is completely firm, remove the mold from the fridge and then unmold the Easter egg.
10. Serve immediately.

Mini Easter egg on a stick

Mini Easter Egg on a Toothpick | Photo: Rodrigo Moreira
Time:

1h (+2h30 fridge)

Performance:

8 units

Difficulty:

average

Ingredients:

• 800 g of broken milk chocolate
• 100 g of broken white chocolate

Method of preparation:

1. Melt the milk chocolate in a bain-marie.
2. In molds suitable for Easter eggs, make a layer inside the molds using 1/3 of the chocolate.
3. Refrigerate for 30 minutes.
4. Remove and repeat the process one more time using another 1/3 of the chocolate and refrigerate for another 30 minutes.
5. Carefully unmold the eggs, put the halves together and attach the bases with ice cream sticks.
6. Dip once again in the remaining chocolate and refrigerate for another 30 minutes.
7. Melt the white chocolate in a bain-marie, put it in a pastry bag with a fine nozzle and thread the strings over the eggs, decorating.
8. Refrigerate for another 1 hour before serving.

White chocolate colored egg

Colored White Chocolate Egg | Photo: Lirian Padova
Time:

1h (+1h of fridge)

Performance:

6 units

Difficulty:

easy

Ingredients:

• 600 g of melted white chocolate
• Chocolate coloring in the desired colors of your choice
• Polishing gel for brushing
• Crystalline sugar for dusting

Method of preparation:

1. Divide the chocolate into as many parts as you like and dye with chocolate dyes in the chosen colors until you reach the desired shade, reserving a part of the chocolate without dyeing.
2. Place the colored chocolates, separately, in plastic bags and cut off one thin end.
3. Make lines with different colors on 12 x 50g Easter egg stencils.
4. Cover the colored scratches with a layer of white chocolate and refrigerate for 30 minutes.
5. Remove, brush another layer of white chocolate and put back in the fridge for 30 minutes.
6. Unmold, add the egg halves, brush with glitter gel and dust with granulated sugar.
7. Serve immediately.

easter egg plate

Easter egg on plate | Photo: Rodrigo Moreira
Time:

30min (+2h of fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

dark cream

• 150 g of chopped milk chocolate
• 100 g of chopped semi-sweet chocolate
• 1 cup of Nutella®
• 1 jar of cream
• 100 g of white chocolate to decorate

white cream

• 1 can of condensed milk
• 1 teaspoon salted butter
• 1/2 cup chopped roasted cashews
• 1 jar of cream

Roof

• 150 g of chopped milk chocolate

Method of preparation:

1. For the white cream, pour the condensed milk, butter and chestnuts into a saucepan and bring to the boil, stirring.
2. Cook for 3 minutes from the start of boiling.
3. Turn off, let it cool and mix the milk cream.
4. For the dark cream, mix the milk chocolate with the semi-sweet chocolate and melt in a bain-marie.
5. Add the Nutella® and the cream, mixing until a homogeneous mixture is obtained.
6. Make a layer on the bottom of a small refractory with half of this cream.
7. Spread the white cream and cover with the rest of the dark cream.
8. For the coating, melt the milk chocolate in a bain-marie and spread the dark cream over it.
9. Refrigerate for 2 hours or until dry and crusty.
10. Melt the white chocolate in a bain-marie and decorate by forming diagonal lines. Serve.

Crispy Easter Egg

Crispy Easter Egg | Photo: Áurea Soares/Photographic Empório
Time:

50min (+6h rest)

Performance:

2 units

Difficulty:

easy

Ingredients:

• 2 cups milk chocolate (chopped)
• 1 cup semisweet chocolate (chopped)
• 1 cup rice flakes (tea)

Method of preparation:

1. In a stainless steel bowl, melt the chocolates in a bain-marie, being careful not to overheat them.
2. Remove from heat and continue stirring until melted and smooth.
3. Don’t stop stirring until the moment you touch the chocolate to your bottom lip, it feels cold.
4. With the help of a brush heated in the oven (not too hot) make 1 layer of chocolate in an Easter egg-shaped mould.
5. Turn face down on parchment paper set on a baking sheet and quickly place in the freezer.
6. Wait for it to harden and repeat the operation two more times.
7. On the last layer, sprinkle the rice flakes.
8. To join the two parts, heat a mold slightly on the flame of the stove, pass the egg halves into it and join one part to the other.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.