Happy Easter!

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:

Hazelnut Praline

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.

Brigadeiro 

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.