Description
Inspired by a cherished family tradition, this ‘Ovo de Colher de Brigadeiro’ is a homemade spoon egg recipe, perfect for Easter or any special occasion. It’s a simple yet heartwarming dessert that proves homemade care and flavor surpass any store-bought treat. Easy to make, irresistibly creamy, and versatile, it brings joy and creates lasting memories with every spoonful.
Ingredients
2 units Chocolate Easter egg shells (half-bands) (150g to 250g each)
1 can (395g) Sweetened condensed milk
1 box (200g) Heavy cream, whey-free
4 tablespoons 50% cocoa powder
1 tablespoon Unsalted butter
To taste Chocolate sprinkles or confetti
Instructions
- Prepare the Brigadeiro: In a heavy-bottomed pan, add the sweetened condensed milk, 50% cocoa powder, and butter. Cook over medium heat, stirring constantly, to prevent sticking to the bottom
- Point of Brigadeiro: Continue stirring until the mixture begins to detach from the bottom of the pan, forming a creamy paste. This is the soft brigadeiro point, ideal for filling the spoon egg
- Add the Cream: Remove the pan from the heat and incorporate the whey-free heavy cream into the brigadeiro. Stir vigorously until a homogeneous and even creamier mixture is obtained. This will give your spoon egg a velvety texture
- Cool the Brigadeiro: Transfer the creamy brigadeiro to a plate and cover with plastic wrap, touching the brigadeiro to prevent a “skin” from forming. Let it cool completely at room temperature or in the refrigerator. The brigadeiro needs to be cold to properly fill the spoon egg
- Assemble the Spoon Egg: With the brigadeiro already cold, take the halves of the chocolate egg shells. Using a spoon, fill each half with the creamy brigadeiro. Don’t be afraid to be generous!
- Decorate: Finish your spoon egg with chocolate sprinkles, colorful confetti, chocolate shavings, or any other desired topping. Serve your spoon egg and enjoy!
Notes
For the best flavor, use good quality chocolate for the eggshells and a reliable brand of sweetened condensed milk. The 50% cocoa powder helps balance the sweetness.
Pay attention to the brigadeiro’s consistency; it should be creamy, not too firm. Remove from heat as soon as it starts to detach from the pan’s bottom.
Adding heavy cream off the heat is crucial for an ultra-creamy and less cloyingly sweet brigadeiro.
Ensure the brigadeiro is completely cold before assembling to prevent melting the chocolate shell.
Get creative with your decorations! Besides sprinkles, try fresh fruits like chopped strawberries, lemon zest, or a pinch of sea salt to enhance the chocolate flavor.
Store the finished spoon egg in an airtight container in the refrigerator for up to 3-4 days. Avoid exposing the chocolate shell to air to maintain its crispness.
Freezing is not recommended as it can alter the texture of both the chocolate shell and the brigadeiro filling.
There’s no need to reheat; it’s delicious served cold or at room temperature. For ideal creaminess, remove from the fridge 15-20 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian