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mini easter eggs
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
10 servings
- Ingredients
- Recipe
- milk chocolate350 g
- condensed milk1 can(s)
- butter2 tablespoon
- chocolate powder4 tablespoon
- hazelnut cream or Nutella1 cup
- egg shape10 unit(s)
- Melt chocolate in double boiler
- Tap the mold to get the air out of the chocolate.
- Leave at room temperature for 5 minutes, then refrigerate for about 5 minutes, or until hardened. Remove from the fridge when the shape becomes opaque; Unmold the eggs and set aside.
- FILLING Put the condensed milk in the pan and add the butter and chocolate powder; Stir well until the chocolate dissolves. Put the pan on the fire and add the hazelnut cream.
- Stir until it starts to boil; Add the cream, stir well and turn off; Reserve until cool.
- To assemble your mini stuffed Easter eggs start by stuffing the egg with the chocolate cream Sprinkle the chocolate chips on top and place the egg in the mold.
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