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Stuffed Chocolate Easter Egg Recipe

Stuffed Chocolate Easter Egg Recipe
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★★★★★

4.8 from 10 reviews

This Stuffed Chocolate Easter Egg recipe features a rich milk chocolate shell filled with decadent brigadeiro filling and topped with smooth white chocolate truffles dusted in cocoa powder, all garnished with chocolate sprinkles. A perfect gourmet Easter treat blending Brazilian flavors with classic chocolate indulgence.

Ingredients

Scale

For the Chocolate Egg Shell:

  • 1.5 cups milk chocolate melting wafers or good quality chocolate bar, chopped

For the Brigadeiro Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract

For the White Chocolate Truffles/Rolls:

  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder (for dusting)

For Decoration:

  • Chocolate sprinkles (about 1/2 cup)

Instructions

  1. Make the Chocolate Egg Shell: Melt the chocolate wafers or chopped chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Pour a generous amount of melted chocolate into an Easter egg mold (half an egg shape) and swirl to coat the entire inside surface. Pour out any excess chocolate and refrigerate for 5-10 minutes until set. Repeat coating 1-2 more times for a thicker shell, ensuring it’s firm after each layer. Carefully unmold the shell and keep refrigerated until ready to fill.
  2. Make the Brigadeiro Filling: In a non-stick saucepan, combine sweetened condensed milk, cocoa powder, and butter. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens and pulls away from the pan’s bottom and sides when tilted, about 10-15 minutes. Stir in vanilla extract, pour into a shallow dish, cover with plastic wrap touching the surface to prevent a skin, and refrigerate until completely cool.
  3. Make the White Chocolate Truffles/Rolls: In a separate non-stick saucepan, combine sweetened condensed milk, butter, and vanilla extract. Cook over medium-low heat, stirring constantly until thickened and pulling away from the pan’s sides, about 10-15 minutes. Pour into a shallow dish, cover with plastic wrap touching the surface, and refrigerate until cooled. Dust hands with cocoa powder, then shape small portions into balls or short logs. Lightly coat each piece by rolling in cocoa powder.
  4. Assemble the Stuffed Egg: Once the brigadeiro filling is firm and cool, scoop it into the chocolate egg shell and smooth or texture the surface. Arrange the white chocolate truffles or rolls on top of the filling. Generously sprinkle chocolate sprinkles over the filling and truffles. Serve chilled with a spoon for a delicious Easter dessert experience.

Notes

  • Use high-quality chocolate for the egg shell for the best taste and smooth texture.
  • Ensure constant stirring during brigadeiro cooking to prevent burning.
  • Plastic wrap must touch the surface to avoid forming a skin on the brigadeiro.
  • White chocolate truffles can be stored in the refrigerator for up to 3 days.
  • Serve the stuffed egg chilled to maintain structure and flavor.
  • Use an appropriate sized Easter egg mold for best results.

Nutrition

Keywords: stuffed easter egg, chocolate egg, brigadeiro recipe, gourmet easter egg, homemade chocolate, dessert recipe, brazilian dessert, easter treat, white chocolate truffles

Find it online: https://maicook.com/stuffed-chocolate-easter-egg-recipe/