Learn how to make delicious reinterpretations of the traditional chocolate classic
Easter eggs on a serving platter are a great alternative for those who want to save money on their next holiday and enjoy a delicious dessert. Simple and delicious, they can be prepared in just a few minutes and with easy-to-find ingredients. And above all: they are also perfect as gifts for family and friends. Next, check out 4 handy Easter egg on plate recipes that will surprise you!
Easter egg with hazelnut cream
ingredients
Dark cream
- 150 g of chocolate with chopped milk
- 100g chopped semi-sweet chocolate
- 1 cup hazelnut cream
- 250 g of cream
White cream
- 345 g of condensed milk
- 1 teaspoon salted butter
- 1/2 cup toasted and chopped cashews
- 250 g of cream
Roof
- 150g chopped milk chocolate
Preparation method
Dark cream
Place the milk chocolate and semi-sweet chocolate in a container and melt over medium heat in a bain-marie. Then remove from the bain-marie, add the hazelnut cream and the cream and mix until a smooth mixture is obtained. Reserve.
In a pan, place the condensed milk, butter and cashews and cook over medium heat until boiling, stirring constantly. Then cook for 3 minutes and turn off the heat. Wait for it to cool, add the cream and mix until you obtain a homogeneous mixture. Reserve.
Assembly
On a serving plate, make a layer with half the dark cream. Then spread the white cream on top. Pour the other half of the dark cream to form the third layer. For the covering, melt the milk chocolate in a bain-marie and spread the dark cream over it. Place in the refrigerator for 2 hours and then serve.
Easter egg brownie and passion fruit
ingredients
Brownies
- 4 eggs
- 200 g of sugar
- 1 cup wheat flour
- 200 g of chocolate powder
- 200 g of melted butter
- Greasing oil
Passion fruit brigadeiro
- 345 g of condensed milk
- 1 cup of juice passion fruit focused
- 1 tablespoon margarine
- 1 tablespoon corn starch
Chocolate coating
- 600g chopped semi-sweet chocolate
Preparation method
Brownies
Place the wheat flour, chocolate powder and sugar in a container and mix well. Add the melted butter and eggs and mix gently until you obtain a smooth mixture. Place the mixture on a greased baking tray and bake in a preheated oven at 180°C for 40 minutes. Remove from the oven, let cool and set aside.
Passion fruit brigadeiro
In a pan, place the condensed milk, butter and cornstarch, mixed with the passion fruit juice, and mix until smooth. Cook over low heat until boiling, stirring constantly. Turn off the heat and set aside. Place the brownie on a serving plate and pour the passion fruit brigadeiro over it. Store in the refrigerator until set.
Chocolate coating
Melt the chocolate in a bain-marie. Then pour the melted chocolate over the top brigadier of passion fruit, forming a layer on top. Place the candies in the refrigerator until the chocolate has hardened. Serve immediately.
Prestigious Easter egg
ingredients
- 4 cups of tea condensed milk
- 2 cups of milk tea
- 2 tablespoons cornstarch
- 500 g of cream
- 1 cup grated coconut tea
- 2 cups chopped semisweet chocolate
- 2 cups chopped milk chocolate
Preparation method
Place the condensed milk, milk and cornstarch in a pan. Mix until smooth. Cook over medium heat, stirring constantly, until thickened. Transfer the mixture into a container, add the milk cream and mix well. Divide the mixture into two parts, in separate containers. In one of them, add the shredded coconut and stir to combine. Reserve.
Melt the semi-sweet chocolate in a bain-marie and add it to the other half of the cream. Spread half the chocolate cream on a serving plate and place in the freezer for 20 minutes. Then remove it from the freezer and place the coconut cream on top. Place in the freezer for 15 minutes. Then, use the remaining chocolate cream to create another layer. Store in the refrigerator for 2 hours. Serve immediately.
Chocolate and orange truffled Easter egg
ingredients
Chocolate truffle
- 300g chopped semi-sweet chocolate
- 1 cup cream
- 2 tablespoons orange liqueur
- Zest of 1 orange
Biscuit base
- 200 g of chopped chocolate biscuit
- 100 g of melted butter
Roof
- 200g chopped milk chocolate
- Orange zest to decorate
Preparation method
Chocolate truffle
In a pan, heat the cream over medium heat without letting it boil. Remove from the heat and add the chopped semi-sweet chocolate. Stir until the chocolate melts completely and becomes smooth. Add the orange liqueur and orange zest. Mix well and set aside.
Biscuit base
In a bowl, mix the chopped chocolate biscuit with the melted butter until a smooth dough forms. Distribute the biscuit dough on the bottom of a baking dish, pressing well to make it uniform. Place it in the fridge for about 30 minutes to firm up.
Assembly
Distribute the chocolate truffle evenly on the already solid biscuit base. Melt the milk chocolate in a bain-marie and pour it over the truffle layer, spreading it well until it covers the entire surface. Decorate with orange zest and refrigerate for at least 2 hours, or until solid. Remove from the refrigerator a few minutes before serving so that the truffle reaches its ideal consistency point. Cut into pieces and serve.
Source: Terra
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.
