Chocolate Shell
- 500g (1.1 lb) milk chocolate (or semi-sweet)
- Easter egg mold (half-shell)
Truffle Filling
- 1 can (395g / 14 oz) sweetened condensed milk
- 1 cup heavy cream
- 200g (7 oz) dark or milk chocolate
Toppings (optional)
- Chocolate sprinkles
- Strawberries
- Mini chocolate eggs
- Crushed cookies1. Prepare the Chocolate Shell
- Melt the chocolate using a double boiler or microwave
- Pour into the mold, spreading evenly
- Let it set in the fridge until firm
- 2. Make the Truffle Filling
- In a saucepan, combine condensed milk and cream
- Add the chocolate and stir over low heat
- Cook until thick and creamy
- 3. Assemble the Egg
- Fill the chocolate shell with the truffle cream
- Smooth the top with a spoon
- 4. Decorate
- Add toppings like sprinkles, fruits, or chocolate pieces
- Get creative — presentation sells!
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