Learn to prepare delicious and easy options to sell or give
Spoon Easter eggs are a delicious and creative option for those who want to get out of the traditional chocolate peel. With a fascinating presentation and various fillings, they offer a more indulgent experience, combining plots and flavors in every spoon. In addition to being perfect for gifts, these eggs allow customizations that please the simplest to the most demanding palates.
Subsequently, take a look at 5 Easter egg recipes!
Easter Egg of Brigadeiro Spoon
Ingredients
Chocolate peel
- 220 g of chocolate chopped milk
- Easter egg shape
Brigadier
- 790 g of condensed milk
- 2 tablespoons of unbeaten butter
- 8 tablespoons of chocolate powder
- 6 tablespoons of milk chocolate chips
- 1 tablespoon of white chocolate chips
Methods of preparation
Chocolate peel
In a container, put the milk chocolate and bring over medium heat to melt in a water bath. Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet. Repeat the process in all forms and refrigera for 10 minutes. Create layers of chocolate for 2 more times and resume it to freeze. Reserve.
Brigadier
In a pan, put the condensed milk, butter and chocolate powder and mix. Bring over medium heat, stirring constantly, until it thickens. Turn off the fire and wait for the heat. With half of the filling, model the brigade, pass the milk chocolate chips and set aside.
Assembly
Remove the egg from the refrigerator, stuff with the remainder brigadierPut the milk chocolate chips and start again for another 5 minutes, wrapped in an aluminum sheet. Then remove from the refrigerator, rattle carefully and decorate with the reserved brigadeiros. Garnish with white chocolate chips and serve then.
Easter Egg of the spoonful of milk powder and hazelnut cream
Ingredients
Chocolate peel
- 220 g of dark chocolate
- Form for Easter Egg
Filling
- 1 tablespoon of butter
- 200 g of condensed milk
- 100 g of sour cream
- 3 tablespoons of milk powder
- Hazelnut cream to taste
- Milk powder to be decorated
Methods of preparation
Chocolate peel
In a container, put the chocolate and bring over medium heat to melt in a water bath. So, in the form of Easter egg, make a Thin layer chocolate and put it on a covered surface of an aluminum sheet. Repeat the process in all forms and refrigera for 10 minutes. Create layers of chocolate for 2 more times and resume it to freeze. Reserve.
Filling
In a pan, put the butter, condensed milk, sour cream and milk powder and mix. Bring over medium heat and cook, stirring constantly, until it thickens. Turn off the fire and wait for it to cool.
Assembly
In the cortex of chocolate eggs, intercal layers of milk brigade powder with hazelnut cream, finishing with a layer of milk brigade powder. Sprinkle with powdered milk and decorate with hazelnut cream as desired. Serve later.
Easter egg of the spoon of red fruit ganache
Ingredients
White chocolate peel
- 220 g of chopped white chocolate
- Easter egg shape
Filling
- 100 g of fruit Red (strawberry, raspberry, blueberry)
- 200 g of sour cream
- 200 g of dark chocolate
- Red fruits to decorate
Methods of preparation
Chocolate peel
In a container, put the chocolate and bring over medium heat to melt in a water bath. Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet. Repeat the process in all forms and refrigera for 10 minutes. Create layers of chocolate for 2 more times and resume it to freeze. Reserve.
Filling
In a pan, put the cream and bring over medium heat to a boil. Add the dark chocolate and mix until you get a ganache. Turn off the heat and set aside. In a blender, place the red fruits and beat up to a puree. Then pour the mixture over the ganache and mix to incorporate.
Assembly
Fold the chocolate egg shell with red fruit ganache and finish decoration with red fruit. Serve later.
Easter egg of the spoon
Ingredients
Chocolate peel
- 220 g of chopped milk chocolate
- Easter egg shape
Filling
- 200 g of condensed milk
- 1 tablespoon of butter
- 20 g of strawberry river jelly
- Colorful granulated to decorate
Methods of preparation
Chocolate peel
In a container, put the milk chocolate and bring over medium heat to melt in a water bath. Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet. Repeat the process in all forms and refrigera for 10 minutes. Create layers of chocolate for 2 more times and resume it to freeze. Reserve.
Filling
In a pan, put the butter, condensed milk and jelly and mix. Bring over medium heat and cook, stirring constantly, until it thickens. Turn off the fire and wait for it to cool.
Assembly
Fill the shell chocolate egg With the Bubadiro on one foot and end with the colored granule. Serve later.
Egg spoon for biscuits
Ingredients
Chocolate peel
- 220 g of chopped milk chocolate
- Easter egg shape
Filling
- 200 g of milk cream
- 200 g of chopped milk chocolate
- 10 crushed stuffed biscuits
- 4 whole filling biscuits to decorate
Methods of preparation
Chocolate peel
In a container, put the milk chocolate and bring over medium heat to melt in a water bath. Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet. Repeat the process in all forms and refrigera for 10 minutes. Create layers of chocolate for 2 more times and resume it to freeze. Reserve.
Filling
In a pan, put the cream and bring over medium heat to a boil. Add the milk chocolate and mix until you get a ganache. Add the chopped stuffed biscuits and mix to incorporate.
Assembly
Look up the chocolate egg shell with ganache for biscuits. Finished to decorate with the biscuits at the top and then 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.
