Easter eggs on a platter are a great alternative for those who want to save money on the upcoming holiday and enjoy a delicious dessert. Simple and delicious, they can be prepared in just a few minutes and with ingredients that are easy to find. Best of all, they’re also perfect for giving to family and friends. Here are 4 practical recipes for Easter eggs on a platter that will surprise you!
Easter egg with hazelnut cream
Ingredients
Dark cream
- 150 g of chocolate, chopped milk chocolate
- 100 g of chopped semibitter chocolate
- 1 cup hazelnut cream
- 250 g heavy cream
White cream
- 345 g condensed milk
- 1 teaspoon salted butter
- 1/2 cup roasted and crushed cashew nuts
345 g condensed milk
Covering
- 150 g chopped milk chocolate
Method of preparation
Dark cream
In a bowl, place the milk chocolate with the semi-sweet chocolate and heat over a medium heat in a bain-marie to melt. Then remove from the water bath, add the hazelnut cream and the cream and mix until smooth. Set aside.
In a saucepan, place the condensed milk, butter and cashew nuts and bring to the boil over medium heat, stirring constantly. Then cook for 3 minutes and turn off the heat. Wait for it to cool, add the cream and mix until smooth. Set aside.
Assembly
In a serving dish, make a layer with half of the dark cream. Then spread the white cream on top. Pour in the other half of the dark cream to form the third layer. For the topping, melt the milk chocolate in a bain-marie and spread over the dark cream. Refrigerate for 2 hours and serve.
Passion fruit brownie Easter egg
Ingredients
Brownie
- 4 eggs
- 200 g sugar
- 1 cup wheat flour
- 200 g chocolate powder
- 200 g melted melted butter
- Oil for greasing
Passion fruit brioche
- 345 g condensed milk
- 1 cup passion fruit concentrate
- 1 tablespoon of margarine
- 1 tablespoon of cornstarch
Chocolate coating
- 600 g of chopped semichocolate
Method of preparation
Brownie
In a bowl, add the flour, chocolate powder and sugar and mix well. Add the melted butter and the eggs and stir gently until you have a homogeneous dough. Pour the mixture into an oiled tin and bake in a preheated oven at 180 °C for 40 minutes. Remove from the oven, allow to cool and set aside.
Passion fruit brioche
In a saucepan, place the condensed milk, butter and cornstarch, mixed with the passion fruit juice, and stir until smooth. Bring to the boil over a low heat, stirring constantly. Turn off the heat and set aside. Place the brownie on a platter and pour the passion fruit brigadeiro over it. Refrigerate until it hardens.
Chocolate topping
Melt the chocolate in a bain-marie. Then pour the melted chocolate over the brigadeiro passion fruit, forming a layer on top. Put the jam back in the fridge until the chocolate hardens. Serve afterwards.
Prestige Easter egg
Ingredients
- 4 cups of condensed milk
- 2 cups milk
- 2 tablespoons cornstarch
- 500 g heavy cream
- 1 cup shredded coconut
- 2 cups chopped semichocolate
- 2 cups chopped milk chocolate
Method of preparation
In a saucepan, add the condensed milk, milk and cornstarch. Mix until smooth. Bring to the boil over medium heat, stirring constantly, until it thickens. Transfer the mixture to a bowl, add the milk cream and mix well. Divide the mixture into two separate containers. In one of them, add the grated coconut and stir to combine. Set aside.
Melt the semi-sweet chocolate in a bain-marie and mix with the other half of the cream. Spread half of the chocolate cream on a platter and place in the freezer for 20 minutes. Then remove from the freezer and pour the coconut cream over it. Place in the freezer for 15 minutes. Then use the remaining chocolate cream to make another layer. Refrigerate for 2 hours. Serve afterwards.
Chocolate and orange truffle Easter egg
Ingredients
Chocolate truffle
- 300 g chopped semi-sweet chocolate
- 1 cup of cream
- 2 tablespoons of orange liqueur
- Zestips of 1 orange
.chocolate
Biscuit base
- 200 g of crushed crushed chocolate biscuit
- 100 g melted butter
Covering
- 200 g chopped milk chocolate
- Orange zest for decoration
Method of preparation
Chocolate truffle
In a saucepan, heat the cream over medium heat without letting it boil. Remove from the heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and smooth. Add the orange liqueur and orange zest. Mix well and set aside.
Biscuit base
In a bowl, mix the crushed chocolate cookie with the melted butter until it forms a homogeneous mass. Distribute the cookie dough on the bottom of a serving dish, pressing down well to make it even. Place in the fridge for about 30 minutes to firm up.
Assembly
Spread the chocolate truffle evenly over the firm cookie base. Melt the milk chocolate in a bain-marie and pour over the truffle layer, spreading it well to cover the entire surface. Decorate with orange zest and refrigerate for at least 2 hours, or until firm. Remove from the fridge a few minutes before serving so that the truffle is at its optimum texture. Cut into pieces and serve.
