Happy Easter my dear friends!
For this lovely day I prepared this amazing dessert: chocolate eggs filled with hazelnut praline and brigadeiro.
Chocolate Easter eggs filled with some wondeful flavors have become a hit on Brazil this year. Besides brigadeiro, the other option are dulce de leche, brownies, ganache, and what else your imagination can create!
I hope you have a wonderful day!
Chocolate Easter Egg Filled with Hazelnut Praline and Brigadeiro
First make the praline and brigadeiro:
Vegetable oil, for baking sheet
1/2 cup sugar
1/2 tablespoon corn syrup
1/2 cup hazelnuts, toasted, skins removed
Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.
Break praline into pieces, then coarsely grind in a food processor.
1 can sweetened condensed milk
1 tablespoon unsalted butter
200g chocolate (I used Callebaut Belgian Chocolate, 54.5% Cocoa)
Place all the ingredients into a medium saucepan. Over low heat, stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again. Transfer to a greased bowl. Let cool completely before use as filling.
To make the chocolate egg follow the intructions for chocolate tempering and chcocolate eggs on this post. I used about 500g/ 1lb of chocolate, but it depends of the size of your mould.
Pour in each half of chocolate egg about 3 tablespoons of praline. Fill with brigadeiro leaving about 3mm (1/8’) of space. Cover each piece with tempered chocolate. Decorate with grated chocolate.