BRAZILIAN EASTER EGGS RECIPES

Steps:

• Combine condensed milk, cocoa powder, and butter in a pot. Bring to a boil over medium heat, stirring constantly, and cook until mixture begins to pull away from the sides and bottom of the pan. Remove from heat and stir in cream. Beat well with a whisk until smooth. Add more cream, 1 tablespoon at a time, if the filling is too firm.
• Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is about 80% melted, about 5 minutes.
• Pour chocolate onto a clean, smooth surface, ideally marble or granite, and use a knife or spatula to spread and temper. Test the temperature of the chocolate by bringing a chocolate-dipped toothpick to your lips; the chocolate must feel cold on the lips. Continue cooling and testing if it's too hot. Transfer tempered chocolate to a bowl.
• Spread 1 layer of chocolate evenly in the Easter egg mold halves and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Fill chocolate eggs with brigadeiro filling almost up to the edges. Seal filling with another layer of melted chocolate, making sure the filling is completely covered with chocolate and nothing can leak out. Chill until firm and set, about 20 minutes.
• Unmold chocolate eggs one at a time by placing them upside down on a clean surface. Spread a thin layer of melted chocolate on the outside and cover with chocolate sprinkles.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
• Peel cold eggs.
• Separate yolks and egg whites. Chop them separately; set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2 quart baking dish.
• Melt butter over low heat and gently stir in flour.
• Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
• Mix egg whites with cream sauce and pour into prepared baking dish.
• Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
• Bake in preheated oven until bubbly, 30 to 40 minutes.