When the Easter holidays arrive, our homes are filled not only with the smell of spring, but also with the anticipation of holiday traditions that are passed down from generation to generation and enrich our family stories. These traditions inevitably include the preparation and sharing of Easter delicacies, which carry the symbolism of renewal and joy. In Brazil, a country with a rich cultural mosaic and deep culinary traditions, one such unique Easter delight has become chocolate spoon eggs, known as “Ovos de Páscoa de colher”.
These eggs represent the pinnacle of creativity and flavor variety, transforming the classic symbol of Easter – the egg – into a sweet, decadent and irresistibly tempting treat. This dessert combines the rich taste of chocolate with endless possibilities of fillings, from traditional to innovative, giving each piece a unique character and style. Chocolate spoon eggs thus reflect not only the joyful atmosphere of the Easter holidays, but also the Brazilian sensuality for celebration and the pleasure of food.
By preparing these eggs, we enter a world where craftsmanship meets artistic imagination. Every step, from choosing chocolate to decorating the finished eggs, is like a caress of the soul, a meditation that transports us to the world of care, love and moments spent together. This tradition is an opportunity to share with your loved ones not only a sweet experience, but also the time devoted to preparation, which hides a much deeper message of belonging and connectedness.
In today’s busy world, where we often look for quick and easy solutions, Easter chocolate spoon eggs remind us that some of the most precious moments are created when we take the time to stop and pay attention to the details. This recipe for chocolate eggs is not just a culinary guide, it is an invitation to enter a world where tradition and innovation go hand in hand, and where a simple chocolate shell can hide a whole universe of flavors, waiting to be discovered and shared.
Recipe Easter chocolate spoon eggs
Ingredients
Chocolate shell
- 300g of high-quality milk or dark chocolate, according to preference
Filling
- 1 can of sweetened condensed milk
- 1 tablespoon of butter
- 2 tablespoons of cocoa powder
- Pinch of salt
- 100g chocolate chips or chopped chocolate (optional for extra texture)
- Other filling ideas: caramel, Nutella, peanut butter, fruit jams
Decoration
- Sprinkles, chopped nuts, chocolate shavings or edible glitter, or marzipan carrots, Easter eggs, etc.
Procedure
- Melt the chocolate gently in a water bath or in the microwave for 30-second intervals, stirring thoroughly in between until smooth. Using a spoon, carefully coat the inside of the egg molds with melted chocolate. Make sure the entire surface is covered. Place the molds in the refrigerator for 5 minutes to harden the chocolate. We apply a second layer of chocolate to the molds so that the shells are strong enough. Place in the refrigerator again until they are completely solid.
- In a medium-sized saucepan, mix sweetened condensed milk, unsalted butter, cocoa powder and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to separate from the bottom of the pot (about 10-15 minutes). Remove the mixture from the heat and let it cool slightly. If using, stir in chocolate chips or chopped chocolate until completely melted.
- When the chocolate shells are firm and the filling is at a workable temperature (it should still be quite runny for easy scooping with a spoon), carefully remove the shells from the molds. Fill each chocolate shell with the prepared filling. If the filling has hardened too much, you can gently warm it or use a pastry bag to fill the shells more easily. After filling each egg with the filling, decorate the open side of the egg according to your choice – with sprinkles, chopped nuts, chocolate shavings or edible glitter.
- Place the filled and decorated eggs in the refrigerator for at least 1 hour so that the filling hardens. Serve chilled with a spoon so guests can enjoy the rich chocolate filling straight from the egg.
Easter chocolate spoon eggs questions and answers
What kind of chocolate should I use?
For this delicacy, it is ideal to use high-quality chocolate that melts well and has a high content of cocoa solids. Milk chocolate is a popular choice for its sweetness and smoothness, but dark chocolate adds a more intense flavor. The choice of chocolate depends on your personal preferences.
Can I use other types of molds instead of silicone molds?
Yes, you can use any molds suitable for working with chocolate, including plastic or even disposable paper molds. It is important that the molds are strong enough to hold their shape and at the same time allow for easy tipping of the finished chocolate eggs.
How can I make sure the chocolate shell is strong enough?
The key is to apply a thick enough layer of chocolate. After the first layer, let the chocolate harden in the refrigerator, and then apply at least one more layer. This will ensure that the shell is strong enough to hold the filling while not breaking too easily.
What other refills can I use?
There are many options! Various creams based on condensed milk are popular, such as dulce de leche, chocolate ganache, various nut butters, fresh fruit puree or even pieces of fruit covered in gelatin. Experiment according to your tastes!
Can I make this dessert in advance?
Yes, you can make chocolate eggs several days in advance and store them in the refrigerator. Before serving, leave them at room temperature for a while so that the chocolate softens slightly and is more pleasant to eat.
How long do Easter chocolate spoon eggs last?
When properly stored in the refrigerator, chocolate eggs can last up to a week. It is important to keep them in a closed container so that they do not absorb odors from the refrigerator.
