Follow these steps for perfect results
sweetened condensed milk
canned
cocoa powder
unsweetened
unsalted butter
softened
heavy whipping cream
35%
milk chocolate
chopped
plastic Easter egg molds
large
chocolate sprinkles
Combine condensed milk, cocoa powder, and butter in a pot.
Bring to a boil over medium heat, stirring constantly, until mixture pulls away from sides of the pan.
Remove from heat.
Stir in heavy cream until smooth.
Add more cream if filling is too firm.
Place milk chocolate in a double boiler over simmering water.
Stir frequently until chocolate is 80% melted.
Pour chocolate onto a clean surface to temper.
Spread and cool the chocolate, testing temperature with a toothpick.
Transfer tempered chocolate to a bowl.
Spread a layer of chocolate evenly in Easter egg mold halves.
Refrigerate for 10 minutes.
Add another layer of chocolate to each egg half.
Fill chocolate eggs with brigadeiro filling, almost to the edges.
Seal filling with a layer of melted chocolate.
Chill until firm and set for about 20 minutes.
Unmold chocolate eggs.
Spread a thin layer of melted chocolate on the outside.
Cover with chocolate sprinkles.
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Be patient when tempering the chocolate to avoid blooming.
Adjust the amount of cream in the brigadeiro to achieve desired consistency.
Everything you need to know before you start
20 minutes
Brigadeiro can be made a day in advance.
Serve the chocolate egg halves on a dessert plate, garnished with fresh berries.
Serve chilled or at room temperature.
Pairs well with coffee or milk.
Complements the richness of the chocolate.
Adds depth and complexity.
Discover the story behind this recipe
Brigadeiro is a popular Brazilian dessert, often served at parties and celebrations.
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