Semi-sweet chocolate Easter egg: see 4 recipes to make at home

Bittersweet, bittersweet, milk or white chocolate. There is no shortage of options when choosing your favorite flavor Easter Egg to commemorate the date. But to become a tradition, sweets had to switch from cocoa discovered during the colonization of the Americas to chocolate eggs, and no longer chicken, during Easter.

And although they have evolved into the most varied types, there are some more and less healthy alternatives of sweet eggs. Bitter chocolates, for example, have more cocoa. Semi-sweet has a lower percentage of cocoa, with more sugar. Milk chocolate contains milk and sugar. Finally, white is different: it has cocoa butter and sugar in its composition.

That is, the healthiest chocolate among these options would be dark chocolate due to its high cocoa content. However, there are those who don’t like its tart taste. After all, it’s Easter to taste a sweet treat, right? Therefore, many people choose the semisweet chocolatea category “middle way” among many delights.

According to nutritionist Gisele Haiek, sweet and sour can be considered more beneficial “precisely because it has a higher cocoa content and fewer other substances, including sugar, additives and more”. However, don’t expect chocolate to be the most beneficial or to work miracles!

“Semi-sweet chocolate, contrary to what many think, doesn’t have many benefits, because the percentage of cocoa is low, around 50%. So that means that the other 50% is full of sugar, chemical additives, sometimes milk and other ingredients,” he explains.

If you’re not a fan of bitterness, but still want to enjoy Easter with a sweet treat, check out our 4 special recipes of dark chocolate eggs to prepare at home:

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.

Bittersweet and White Easter Egg Duo

Semi-sweet and white Easter egg duo – Photo: Shutterstock

Time: 1h (+5h fridge)

Performance: 2 units

Difficulty: average

Ingredients:

• 300 g of melted semi-sweet chocolate
• 300 g of melted white chocolate
• Bittersweet and flakes of white chocolate to decorate
• Easter egg molds

Dark chocolate mousse

• 200 g of melted semi-sweet chocolate
• 1/2 box of cream (100g)
• 1 egg white

White chocolate mousse

• 200 g of melted white chocolate
• 1/2 box of cream (100g)
• 1 egg white

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 the heat and meanwhile keep stirring until it melts and becomes smooth.
3. Brush some of the semisweet and white chocolate into two medium chocolate molds and refrigerate for 30 minutes
4. Remove and repeat the procedure 2 more times with the two halves
5. Remove and then tap the molds lightly on a surface until they pop out of the mold, carefully
6. Put back in the fridge for 1 hour
7. For the semi-sweet chocolate mousse, gently mix the ingredients until incorporated
8. Repeat the procedure with the white chocolate mousse.
9. Put the mousses in the fridge for 30 minutes
10. Put the black mousse inside the white egg half and the white mousse inside the black egg half
11. Refrigerate for 2 hours
12. Remove from the oven, decorate with the chocolate zest and serve.

Bittersweet Easter Egg with Brigadeiro Coffee

Sweet and sour Easter egg with coffee brigadeiro – Photo: Shutterstock

Time: 1h (+1h15 fridge)

Performance: 1 unit

Difficulty: average

Ingredients:

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

Brigadier Coffee

• 1 can of condensed milk
• 2 tablespoons of butter
• 1 tablespoon of cocoa powder
• 3 tablespoons of instant coffee
• 1 box of cream
• Butter for greasing

Method of preparation:

1. Melt the chocolate in a double boiler or in the microwave.
2. Meanwhile, stir until cool.
3. With a pastry brush, make a layer of chocolate in Easter egg molds with a capacity of 100 g
4. Put it in the fridge for 2 minutes
5. Brush again, refrigerate, then repeat the process one more time.
6. Remove from refrigerator and reserve
7. In the meantime prepare the coffee brigadeiro
8. Place the condensed milk, butter, chocolate powder and instant coffee in a skillet over medium heat.
9. Stir until it thickens and pulls away from the bottom of the pan.
10. Turn off, add the cream to give it more creaminess, transfer to a plate and leave to cool
11. Put the brigadeiro in a pastry bag with a pitanga tip and stuff the eggs.
12. Put the eggs in the fridge for 1 hour
13. Remove from the fridge, unmold and keep refrigerated until ready to serve.

Sweet and sour Easter egg with walnut mousse

Sweet and sour Easter egg with nut mousse – Photo: Shutterstock

Time: 2h (+4h20 of fridge)

Performance: 2 units

Difficulty: average

Ingredients:

• 600 g of finely chopped dark chocolate
• Easter egg molds
• Walnuts of your choice to decorate

Bittersweet chocolate mousse with hazelnuts

• 200 g of chopped dark chocolate
• 2 spoons of honey
• 4 tablespoons of butter
• 2 tablespoons of chocolate liqueur
• 1 tablespoon of cocoa powder
• 500 g of cold fresh cream
• 1/2 cup walnuts (chopped)
• Chocolate chips of your choice for sprinkling
• Walnuts of your choice to decorate

Method of preparation:

1. Melt the chocolate in a double boiler or in the microwave and brush a generous layer on an acrylic or silicone Easter egg mold with a capacity of 500 g
2. Take it to the fridge for 10 minutes
3. Remove and repeat the procedure 2 more times
4. Carefully unmold and decorate the shell with melted milk chocolate flakes.
5. Take it in the fridge for 10 minutes and then reserve
6. Repeat the same process for the other half of the Easter egg.
7. Meanwhile, prepare the mousse by mixing the chocolate, honey and butter in a bowl.
8. Bring to a boil over medium heat, stirring until dissolved.
9. Remove from heat, stir in the liqueur and powdered chocolate.
10. Let cool
11. Whip the cold cream in a stand mixer or stand mixer until you get a thick cream.
12. Gently mix in the nuts and chocolate cream, mixing from the bottom up until smooth.
13. Turn off the heat and reserve the mousse on a plate.
14. Stuff the Easter egg shells with the mousse and refrigerate for 1 hour.
15. Add the chocolate chips and decorate with nuts before serving.

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.