Delicious mini Easter eggs with a spoon, make and sell

The vast majority love chocolate, make this novelty mini Easter eggs and your success is guaranteed!

Ingredients:

Easter eggs of your choice (small size)

Easter Egg Filling Recipe

Peanut brigadeiro

Ingredients you will use:

• 1 tablespoon of butter
• 4 crumbled round paçocas
• 1/2 can of cream without the whey
• 1/2 can of condensed milk
• Crumbed round paçocas for decoration

Crispy

1. 1/2 cup (tea) of sugar
2. 3 tablespoons of water
3. 1/2 cup (tea) of roasted peanuts without skin
4. Margarine for greasing

Preparation method:

1. Heat the condensed milk, butter and paçoca over medium heat, stirring constantly until it comes away from the bottom of the pan.
2. Mix in the cream and let it cool.
3. Fill the already unmolded cone.
4. Refrigerate for 2 hours.
5. For the crunch, heat the sugar and water over low heat, stirring constantly, until a light golden caramel forms. Add the peanuts, mix, and spread on a baking sheet greased with margarine.
6. Let it cool and break it.
7. Sprinkle paçoca over the filling and decorate with the crunchy topping!

2 – Passion fruit mousse

Ingredients:

• 1/2 can of condensed milk
• 1/2 cup (tea) of cream
• 1/3 cup (tea) of passion fruit juice
• 1 teaspoon unflavored powdered gelatin
• 2 tablespoons of water

Ingredients for the passion fruit topping:

• Pulp of 1 passion fruit
• 4 tablespoons of water
• 2 tablespoons of sugar
• 1 teaspoon of cornstarch
• Ready-made whipped cream

Preparation method:

1. To make the mousse, blend the condensed milk, cream and juice in a blender.
2. Hydrate the gelatin in water and dissolve in a bain-marie.
3. Beat the gelatin with the previous cream until smooth and pour into the already unmolded cone.
4. Refrigerate for 4 hours. For the passion fruit topping, bring the ingredients to a boil over low heat, stirring occasionally.
5. Let cool and spread over the mousse. Refrigerate for another hour.
6. Place the whipped cream in a piping bag with a small star tip and decorate the edge of the egg.

3 – Belgian and strawberry brigadeiro

Ingredients:

• 1/2 can of condensed milk
• 1 teaspoon cocoa powder
• 100g chopped Belgian milk chocolate
• 1 tablespoon of butter
• 1/2 box of cream (100g)
• Chocolate beads for decorating
• Sliced strawberries for garnish

How to make:

1. Heat the condensed milk, cocoa, chocolate and butter over low heat, stirring constantly until it comes away from the bottom of the pan.
2. Set aside 1/3 of the brigadeiro and mix the cream into the remaining brigadeiro.
3. Let it cool.
4. Shape the reserved brigadeiro into balls and roll them in chocolate beads.
5. Fill the already unmolded cone with the brigadeiro cream and decorate with the shaped brigadeiros and strawberries.

4 – Crunchy white chocolate

Ingredients:

• 1/2 can of condensed milk
• 1 tablespoon of butter
• 50g chopped white chocolate
• 4 tablespoons of cream
• 1/3 cup (tea) of rice flakes
• Sliced grapes for garnish

Preparation method:

1. Heat the condensed milk, butter and white chocolate over low heat, stirring constantly until it comes away from the bottom of the pan.
2. Turn off, stir in the cream and let it cool.
3. Add the rice flakes and fill the unmolded egg shell.
4. Decorate with grapes

5 – Chocolate duo

Ingredients for white Brigadeiro:

• 1/2 can of condensed milk
• 1 tablespoon of butter
• 50g chopped white chocolate
• 4 tablespoons of cream

Ingredients for Dark Brigadeiro:

• 1/2 can of condensed milk
• 1 teaspoon of cocoa powder
• 50g chopped milk chocolate
• 1 tablespoon of butter
• 1/3 box of cream (67g)
• White and milk chocolate ball confectionery

How to make:

1. Bring the condensed milk, cocoa powder, chopped chocolate and butter to a low heat, stirring until it comes away from the bottom of the pan.
2. Mix in the cream and let it cool.
3. Do the same with the white brigadeiro.
4. Fill the unmolded cone half with white brigadeiro and half with dark brigadeiro.
5. Sprinkle with various sprinkles

6 – Lemon mousse

Ingredients:

• 1/2 cup (tea) of cream
• Juice of 2 lemons
• 1 teaspoon unflavored powdered gelatin
• 2 tablespoons of water
• 1/2 can of condensed milk

Ingredients for the topping:

• Ready-made whipped cream
• Lemon zest for garnish

How to make:

1. For the mousse, blend the condensed milk, cream and juice in a blender until smooth.
2. Hydrate the gelatin in water and dissolve in a bain-marie.
3. Beat the gelatin with the mousse until smooth and pour into the already unmolded cone.
4. Refrigerate for 4 hours. Place the whipped cream in a piping bag fitted with a small star tip and decorate the surface of the egg.
5. Decorate with lemon zest.