Since I was really young, Easter was one of the holidays I enjoyed the most.
In Brazil, it’s a tradition to buy to your children chocolate Easter eggs and hide them in the house right before Easter Sunday so the kids would search for them once they wake up in the morning.
Each year I would go to the supermarket check which options were available that year and choose which egg I would like the “Easter Bunny” to deliver it to me. To let him know which egg I wanted, I’d write him a letter a few weeks before Easter and I would anxiously wait for the day to arrive so I could eat all that chocolate — like me and my brother in this lovely pic below, taken circa 1996 (!!!).
It’s needless to say that basically my parents were all behind this, but it really made my childhood a lot more sweeter — obviously until the day I realized there was no Easter Bunny, so I could actually ask my parents for even bigger Easter eggs (or just lots of plain chocolate).
It’s been a while since I stopped buying Easter eggs — mostly because they started to become more and more expensive in Brazil, but also because when I moved out of the country, I’ve realized it’s probably a local tradition since there weren’t as many options as I had back home.
This year, I’ve decided to make my own eggs because, well, why not? They are probably not as big as I used to have in the past, but certainly way more delicious.
Inside a milk chocolate shell, I’ve put some creamy passion fruit (let’s just say this is my favorite filling ever) and milk chocolate ganache. To make it even more decadent, I’ve added some mini chocolate eggs, chocolate sprinkles and other delicious goodies that would make this little girl go crazy if she saw it 20 years ago.
The recipe is good for about 4 mini-sized eggs but you can double the recipe for a large one if you want. You will also need chocolate molds for this — I’ve used thermoformed molds, but you can use any type you prefer (i.e., silicone or polycarbonate).
- 300 g milk chocolate, tempered
- 1 gelatin leaf
- 50 g eggs
- 45 g sugar
- 40 g passion fruit purée
- 80 g butter, cold, cubed
- 150 g milk chocolate
- 100 g whipping cream
- Fill the cavities of your chocolate mold with the tempered chocolate. Make sure it coats the whole cavity all the way up.
- Flip the mold upside down to remove excess chocolate, tapping it to make sure a medium-fine layer is formed*.
- Scrape excess chocolate from the sides and leave it to cool in the fridge upside down on the top of a cooling rack for about 1 hour.
- Unmold the shells before proceeding.
- (*) You can repeat the chocolate coating process for a thick layer after the chocolate sets, if you want. I prefer mine to be thinner, so I did this process only once.
- Soak the gelatin in cold water. Once soft, remove excess water and set aside on a large bowl.
- Whisk the eggs in a bowl.
- In a saucepan, mix the purée and the sugar and bring it to a boil.
- Once boiled, take it off the heat and add the whisked eggs. Bring it all back to the heat, whisking vigorously until thickened, about 1 minute.
- With the help of a strainer, pour this mixture on top of the gelatin and mix it all together.
- Add the cubed, cold butter to this mixture and mix everything until incorporated.
- Pour it in the milk chocolate shells, halfway to the top. Leave in the fridge to set for about 30 minutes.
- In a saucepan, bring the cream to a boil. Measure the milk chocolate in a medium bowl.
- Pour the hot cream on top of the chocolate and mix until blended.
- Take the shells from the fridge, cover them halfway up with the ganache and finish with sprinkles, chocolate eggs or other decorations. Leave the eggs in the fridge until set.