Easter dessert filled with condensed milk and cream.
Cooking time
(your participation is required)
30 min.
Number of servings
4
Ingredients
Dark chocolate
450 g
Condensed milk
760 g
Butter
30 g
Cocoa powder
40 g
Cream with fat content 33%
60 ml
Colored dragee or confectionery sprinkles
taste
Preparation
-
1.
Chop the chocolate. Place ⅔ of the chocolate in a bowl and melt in the microwave or on a steam bath, stirring occasionally.
If you have a thermometer, check the temperature. It should be 45–47 °C.
-
2․
Add the remaining chocolate and mix thoroughly until smooth.
-
3․
Using a silicone brush, apply the chocolate mixture in an even layer onto the egg cups. Place in the refrigerator for 10 minutes, then make another layer.
-
4.
Repeat the process 3 more times. Cool the pieces for another 15 minutes.
-
5.
Trim the edges with a knife. Gently bend the molds and gradually separate the eggs from them.
If you can’t get the chocolate out, turn the molds over, place parchment underneath them and put them in the refrigerator. After some time, the blanks will fall out on their own.
-
6․
Combine condensed milk, butter and cocoa powder in a saucepan. Heat over low heat, stirring, until smooth.
-
7․
Continue cooking until the mixture thickens and begins to pull away from the bottom. Stir in the cream. Cool completely.
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8.
Fill chocolate eggs with filling. Sprinkle with colored dragees or other confectionery decorations.
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