{"id":7426,"date":"2019-04-12T16:14:27","date_gmt":"2019-04-12T19:14:27","guid":{"rendered":"https:\/\/mulherinteressante.net\/?p=7426"},"modified":"2024-05-19T13:53:50","modified_gmt":"2024-05-19T16:53:50","slug":"confira-diversos-tipos-de-recheios-para-seu-ovo-de-pascoa-cada-um-mais-irresistivel-que-o-outro","status":"publish","type":"post","link":"https:\/\/mulherinteressante.net\/en\/confira-diversos-tipos-de-recheios-para-seu-ovo-de-pascoa-cada-um-mais-irresistivel-que-o-outro\/","title":{"rendered":"Check out different types of fillings for your Easter egg, each one more irresistible than the last."},"content":{"rendered":"<p>Vary your Easter egg fillings and be a huge success.<\/p>\n<p>Each filling is tastier than the last, there&#039;s something for everyone here, choose your flavors, give them as gifts or make a splash at your sales!<\/p>\n<h2>How to make the egg, step by step:<\/h2>\n<ul>\n<li>Melt the milk chocolate according to the package instructions.<\/li>\n<li>Spread a layer in the pan, using a spoon.<\/li>\n<li>Refrigerate to dry for about two minutes.<\/li>\n<li>Repeat the procedure for the second layer.<\/li>\n<li>Fill with your favorite filling.<\/li>\n<\/ul>\n<h2>Ingredients for the Neapolitan filling:<\/h2>\n<p>500g of milk chocolate.<\/p>\n<p>FOR THE STRAWBERRY MOUSSE:<\/p>\n<p>1 can of cream;<\/p>\n<p>150g of chopped white chocolate;<\/p>\n<p>1 dessert spoon of glucose;<\/p>\n<p>12g of strawberry-flavored powdered gelatin;<\/p>\n<p>45ml of boiling water.<\/p>\n<p>FOR THE WHITE MOUSSE:<\/p>\n<p>1\/2 can of cream;<\/p>\n<p>300g of chopped white chocolate;<\/p>\n<p>1 dessert spoon of glucose.<\/p>\n<p>*300g of semisweet chocolate.<\/p>\n<h4>HOW TO PREPARE THE NEAPOLITAN FILLING<\/h4>\n<p>HOW TO MAKE STRAWBERRY MOUSSE:<\/p>\n<ol>\n<li>In a saucepan, bring the cream to a boil.<\/li>\n<li>Turn off the heat, add the white chocolate and stir well until melted.<\/li>\n<li>Add the glucose and gelatin dissolved in water and stir until the ingredients are mixed.<\/li>\n<li>Let it cool and refrigerate.<\/li>\n<\/ol>\n<p>HOW TO PREPARE WHITE MOUSSE:<\/p>\n<ol>\n<li>In a saucepan, bring the cream to a boil.<\/li>\n<li>Turn off the heat, add the white chocolate and glucose, and stir until the ingredients are well combined.<\/li>\n<li>Let it cool and refrigerate.<\/li>\n<\/ol>\n<p>HOW TO ASSEMBLE THE EGG:<\/p>\n<ol>\n<li>Spread the Strawberry Mousse filling and add a layer of semi-sweet chocolate.<\/li>\n<li>Refrigerate to dry for two minutes.<\/li>\n<li>Spread the White Mousse filling on top.<\/li>\n<li>Cover with a layer of chocolate and refrigerate for 30 minutes to complete drying.<\/li>\n<\/ol>\n<p>NUTELLA FILLING INGREDIENTS:<\/p>\n<ul>\n<li>200g Nutella<\/li>\n<li>\u00bd box of cream<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE NUTELLA FILLING:<\/p>\n<ol>\n<li>Using a spoon, mix the Nutella and cream well.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>PASSION FRUIT FILLING INGREDIENTS:<\/p>\n<ul>\n<li>\u00bc cup of concentrated passion fruit juice<\/li>\n<li>170g white chocolate<\/li>\n<\/ul>\n<p>HOW TO PREPARE PASSION FRUIT FILLING<\/p>\n<ol>\n<li>Cut the white chocolate into very small pieces.<\/li>\n<li>Heat the passion fruit juice until boiling and pour over the chocolate.<\/li>\n<li>Mix well until the chocolate melts completely.<\/li>\n<li>If necessary, heat the mixture for 15 seconds in the microwave (no more than that to avoid burning).<\/li>\n<li>Let it cool before filling the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR COCONUT TRUFFLE FILLING:<\/p>\n<ul>\n<li>2 cans of condensed milk<\/li>\n<li>2 packages of dry shredded coconut<\/li>\n<li>1 can of cream<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE COCONUT TRUFFLE FILLING:<\/p>\n<ol>\n<li>Bring the condensed milk and coconut to a boil, stirring constantly, until thickened and starting to pull away from the pan. Let cool.<\/li>\n<li>Once cold, add the cream and mix well.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR THE MINT TRUFFLE FILLING:<\/p>\n<ul>\n<li>400g chopped white chocolate<\/li>\n<li>200ml fresh cream<\/li>\n<li>5 tablespoons of mint liqueur<\/li>\n<li>1 teaspoon peppermint essence<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE MINT TRUFFLE FILLING:<\/p>\n<ol>\n<li>Melt the chocolate and, when lukewarm, add the remaining ingredients.<\/li>\n<li>Mix well and refrigerate for 30 minutes.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR PASSION FRUIT TRUFFLE FILLING:<\/p>\n<ul>\n<li>1 can of cream without whey<\/li>\n<li>2 teaspoons of honey<\/li>\n<li>1 teaspoon butter<\/li>\n<li>500g white chocolate<\/li>\n<li>\u00bd cup of concentrated passion fruit juice<\/li>\n<\/ul>\n<p>HOW TO PREPARE PASSION FRUIT TRUFFLE FILLING:<\/p>\n<ol>\n<li>Bring the cream, butter, and honey to a low boil, stirring constantly. Do not let it boil.<\/li>\n<li>Remove from heat and add the chocolate and stir until completely melted.<\/li>\n<li>Add the passion fruit juice and mix well until smooth.<\/li>\n<li>Let it cool and refrigerate for half an hour.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>OVOMALTINE TRUFFLE FILLING INGREDIENTS:<\/p>\n<ul>\n<li>250g dark chocolate<\/li>\n<li>80g fresh cream<\/li>\n<li>30g of Ovomaltine (crunchy flakes)<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE OVOMALTINE TRUFFLE FILLING:<\/p>\n<ol>\n<li>After melting the chocolate in a bain-marie, pour in the cream and Ovomaltine and mix until smooth.<\/li>\n<li>Store in a cool place, without refrigerating.<\/li>\n<li>Once cold, fill the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR LEMON TRUFFLE:<\/p>\n<ul>\n<li>\u00bd cup of fresh cream<\/li>\n<li>300g white chocolate for coating<\/li>\n<li>\u00bc cup lemon juice<\/li>\n<li>Grated zest of 1 lemon<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE LEMON TRUFFLE FILLING:<\/p>\n<ol>\n<li>Heat the cream until it boils.<\/li>\n<li>Turn off the heat and add the chopped white chocolate, mix well until a smooth, uniform cream forms.<\/li>\n<li>Add the lemon juice and zest, mix well and let cool.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR THE BRIGADEIRO SENSATION FILLING:<\/p>\n<ul>\n<li>1 can of condensed milk<\/li>\n<li>2 tablespoons of strawberry chocolate milk<\/li>\n<li>1 dessert spoon of unsalted margarine<\/li>\n<li>5 drops of strawberry essence<\/li>\n<li>2 tablespoons of cream without whey<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE BRIGADEIRO SENSATION FILLING:<\/p>\n<ol>\n<li>In a saucepan, combine the condensed milk, strawberry chocolate powder, margarine, and essence. Cook over low heat, stirring constantly, until the mixture comes away from the pan.<\/li>\n<li>Finally, with the heat off, mix in the cream and let it cool.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>EGG ASSEMBLY:<\/p>\n<ol>\n<li>Place half of the filling in each part of the shell.<\/li>\n<li>Cover the filling with more melted chocolate and place in the freezer for 2 minutes to harden.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR THE ORANGE TRUFFLE FILLING:<\/p>\n<ul>\n<li>500g of semisweet chocolate<\/li>\n<li>150g of cream<\/li>\n<li>70g orange jam<\/li>\n<li>20ml balsamic vinegar<\/li>\n<li>10g of corn glucose<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE ORANGE TRUFFLE FILLING:<\/p>\n<ol>\n<li>Melt the chocolate.<\/li>\n<li>Add the cream and the remaining ingredients. Let cool.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR THE ROMEO AND JULIET FILLING:<\/p>\n<ul>\n<li>1 can of condensed milk<\/li>\n<li>1 box of cream<\/li>\n<li>50g grated parmesan cheese<\/li>\n<li>50g white chocolate<\/li>\n<li>200g of industrial guava jelly<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE ROMEO AND JULIET FILLING:<\/p>\n<ol>\n<li>Heat the condensed milk, cheese and chocolate until thickened.<\/li>\n<li>Once cold, add the cream and mix well.<\/li>\n<li>Fill the egg and serve with guava jelly.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR PRESTIGE FILLING:<\/p>\n<ul>\n<li>1 can of condensed milk<\/li>\n<li>300g of refined sugar<\/li>\n<li>1 glass of coconut milk (200 ml)<\/li>\n<li>400ml of water<\/li>\n<li>300g of medium grated dried coconut<\/li>\n<\/ul>\n<p>PREPARATION METHOD FOR PREST\u00cdGIO FILLING:<\/p>\n<ol>\n<li>Mix all the ingredients and cook until thickened.<\/li>\n<li>Wait for it to cool and fill the eggshell.<\/li>\n<li>Decorate with dried coconut flakes on top.<\/li>\n<\/ol>\n<p>INGREDIENTS FOR THE WALTZ DREAM FILLING:<\/p>\n<ul>\n<li>300g ground cashew nuts<\/li>\n<li>200g white chocolate<\/li>\n<li>1\/2 can of cream<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE DREAM WALTZ FILLING:<\/p>\n<ol>\n<li>Melt the white chocolate and mix in the cashews and cream.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>ALPINE CREAM FILLING INGREDIENTS:<\/p>\n<ul>\n<li>1 can of cream with whey<\/li>\n<li>1 can of dulce de leche<\/li>\n<li>2 tablespoons of cocoa powder<\/li>\n<li>300g of semisweet chocolate<\/li>\n<li>1 teaspoon vanilla essence<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE ALPINE FILLING:<\/p>\n<ol>\n<li>Melt the dark chocolate in the microwave or in a double boiler.<\/li>\n<li>Beat the dulce de leche in a mixer along with the cream, cocoa powder and vanilla essence.<\/li>\n<li>With the mixer still running, add the melted chocolate.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>BLACK DIAMOND FILLING INGREDIENTS:<\/p>\n<ul>\n<li>250g of semisweet chocolate<\/li>\n<li>250g milk chocolate<\/li>\n<li>200g of cream<\/li>\n<li>1 tablespoon glucose syrup<\/li>\n<li>2 teaspoons caramel essence<\/li>\n<li>4 tablespoons of cashew or peanut crunch<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE BLACK DIAMOND FILLING:<\/p>\n<ol>\n<li>Melt the chocolates and add the cream until you get a smooth, homogeneous cream.<\/li>\n<li>Add the glucose syrup, essence, and crunchy toppings. Mix well and refrigerate.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>\n<p>WALNUT FILLING INGREDIENTS:<\/p>\n<ul>\n<li>1 can of condensed milk<\/li>\n<li>1 can of cream without whey<\/li>\n<li>1\/2 can of milk (use the can of condensed milk as a measurement)<\/li>\n<li>400g chopped walnuts<\/li>\n<li>1 tablespoon unsalted margarine<\/li>\n<li>3 eggs<\/li>\n<\/ul>\n<p>HOW TO PREPARE THE WALNUT FILLING:<\/p>\n<ol>\n<li>In a saucepan, combine 3 egg yolks, strained to remove the skin, margarine, condensed milk, and cow&#039;s milk. Cook until it reaches the consistency of soft brigadeiro.<\/li>\n<li>Let it cool.<\/li>\n<li>Add the cream and walnuts.<\/li>\n<li>Beat the egg whites until stiff, mix them into the cream.<\/li>\n<li>Refrigerate until ready to assemble.<\/li>\n<li>Fill the egg.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Choose your favorite filling and please everyone when filling your chocolate eggs.<\/p>","protected":false},"author":3,"featured_media":7427,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-7426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Confira diversos tipos de recheios para seu ovo de P\u00e1scoa, cada um mais irresist\u00edvel que o 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