Ovo de Páscoa caseiro
Ovo de Páscoa caseiro is a medium Brazilian recipe that serves 8. 340 calories per serving. Recipe by Samuel Nascimento BR on YouTube.
Prep: 20 min | Cook: 27 min | Total: 1 hr
Cost: $8.20 total, $1.02 per serving
Ingredients
- 200 g Semi‑Sweet Chocolate Bar (break into pieces for easier melting)
- 100 g Shredded Unsweetened Coconut (fresh or desiccated)
- 1 can (395 g) Sweetened Condensed Milk (full‑fat for best texture)
- 2 large Food‑Grade Balloons (clean, latex balloons that can be inflated and later popped)
- 1 sheet Parchment Paper (for setting chocolate shells on a tray)
Instructions
Inflate and Shape Balloons
Inflate two large balloons, tie the ends, and gently press them together so the combined shape resembles an Easter egg. Set them on a clean surface.
Time: PT5M
Melt the Chocolate
Place the broken chocolate pieces in a heat‑proof bowl over a saucepan of simmering water (double boiler). Stir until completely smooth.
Time: PT5M
First Chocolate Coat
Dip each balloon into the melted chocolate, rotating to coat evenly. Let excess drip off, then place the coated balloons on a parchment‑lined tray. Allow the chocolate to set.
Time: PT10M
Prepare Coconut Filling
In a saucepan, combine shredded coconut and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides (about 5‑7 minutes).
Time: PT7M
Second Chocolate Coat
Re‑heat any remaining melted chocolate if it has thickened. Dip the balloons a second time to create a sturdier shell. Return them to the tray and let set completely.
Time: PT10M
Chill to Harden
Place the tray with coated balloons in the refrigerator (about 4°C) until the chocolate is fully hardened.
Time: PT15M
Temperature: 4°C
Remove the Balloons
Pop each balloon by gently squeezing the knot and pull the rubber away from the chocolate shell. The shells should release cleanly.
Time: PT5M
Trim Uneven Edges
Using a sharp knife, carefully trim any misaligned edges so the two halves match perfectly.
Time: PT5M
Assemble the Egg
Warm a small amount of melted chocolate, brush it along the seam of one half, then press the second half onto it. Hold gently until the bond sets.
Time: PT5M
Fill the Egg
Spoon the coconut‑condensed‑milk filling into one half of the egg, then re‑join the halves if you separated them for filling. Press lightly to seal.
Time: PT5M
Nutrition Facts
- Calories
- 340
- Protein
- 3 g
- Carbohydrates
- 38 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Soy (possible in chocolate), Coconut
Ingredient Substitutions
- Instead of Semi‑Sweet Chocolate Bar: Milk chocolate, Dark chocolate (70% cacao)
- Instead of Shredded Unsweetened Coconut: Toasted coconut flakes, Grated coconut
- Instead of Sweetened Condensed Milk: Dulce de leche, Evaporated milk + sugar
- Instead of Food‑Grade Balloons: Silicone egg molds, Plastic Easter egg molds
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Double Boiler (or saucepan and heat‑proof bowl)
- Mixing Bowl
- Spatula
- Saucepan
- Tray or Baking Sheet
- Sharp Knife
- Refrigerator
Critical Steps — Do Not Skip
- Melt chocolate without water contact
- First and second chocolate coats must fully set before handling
- Chilling time is essential for shell strength
- Removing balloons without breaking the shell
Chef Tips from the Video
- Tempering the chocolate gives a glossy finish and a snapier shell.
- If you have silicone egg molds, you can skip the balloon method for a smoother shape.
- Add a pinch of sea salt to the coconut filling for a subtle flavor contrast.
Troubleshooting
Chocolate shell cracks when removing the balloon.
Ensure the chocolate is fully hardened (at least 15 minutes in the fridge) and gently warm the balloon rubber with your hands before popping.
Filling is too runny and leaks out.
Cook the coconut‑condensed‑milk mixture a little longer until it thickens and pulls away from the pan; let it cool before filling.
Chocolate does not set and stays soft.
Use a chocolate with a higher cocoa butter content or temper the chocolate; also make sure the refrigerator is cold enough (≈4 °C).
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator before serving.
Room temperature: Best enjoyed within 24 hours at room temperature; avoid direct sunlight.
Make-Ahead Tips
- Prepare the chocolate shells a day ahead and keep them refrigerated; fill just before serving.
- The coconut filling can be made up to 3 days in advance and stored in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of homemade Easter chocolate eggs in Brazilian cuisine?
In Brazil, Easter (Páscoa) is celebrated with chocolate eggs, a tradition introduced by European immigrants. While commercial eggs dominate the market, many families make their own to personalize flavors and save money, reflecting a blend of festivity and frugality.
What are the traditional regional variations of chocolate Easter eggs in Brazil?
In the Southeast, eggs are often filled with brigadeiro or doce de leite, while in the Northeast coconut‑based fillings are popular. Some regions also add nuts, dried fruits, or a splash of cachaça for extra flavor.
How is a homemade chocolate Easter egg traditionally served in Brazilian households?
It is usually presented on a decorative plate or in a woven basket, sometimes wrapped in colorful tissue paper. Families often share the egg at the end of the Easter dinner, and children get to crack it open to discover the surprise filling.
What occasions or celebrations is a chocolate Easter egg associated with in Brazilian culture?
Chocolate eggs are a centerpiece of the Easter celebration (Páscoa), especially on Good Friday and Easter Sunday. They are also given as gifts to children and exchanged among friends and relatives.
What makes this homemade Easter chocolate egg special compared to store‑bought versions?
This version uses a simple balloon mold, allowing you to create a custom size and fill it with a rich coconut‑condensed‑milk ganache, which is not commonly found in mass‑produced eggs. It also saves roughly R$ 50 (about US$ 10) per egg.
What are the authentic traditional ingredients for a Brazilian chocolate Easter egg versus acceptable substitutes?
Traditionally, a Brazilian egg uses high‑quality chocolate (often cocoa‑based), coconut, and sweetened condensed milk. Substitutes can include milk chocolate for a sweeter taste, toasted coconut for extra crunch, or dulce de leche in place of condensed milk.
What other Brazilian desserts pair well with a chocolate Easter egg?
Pair it with a classic brigadeiro, beijinho (coconut brigadeiro), or a light guava paste (goiabada) and cheese platter for a sweet‑savory contrast typical of Brazilian celebrations.
What are the most common mistakes to avoid when making this homemade Easter chocolate egg?
Common errors include under‑melting the chocolate, not allowing enough chilling time, over‑filling the egg, and popping the balloon before the shell is fully set. Each of these can cause cracks or leaking.
Why does this recipe use a double‑boiler instead of a microwave to melt the chocolate?
A double‑boiler provides gentle, even heat that prevents scorching and keeps the chocolate smooth, which is crucial for a strong, glossy shell. Microwaving can create hot spots that cause the chocolate to seize.
Can I make the chocolate egg ahead of time and how should I store it?
Yes, you can prepare the shells a day ahead and keep them in an airtight container in the refrigerator. Fill the egg shortly before serving to maintain the texture of the coconut filling.
What does the YouTube channel Samuel Nascimento BR specialize in?
The YouTube channel Samuel Nascimento BR focuses on practical, budget‑friendly Brazilian home cooking, showcasing creative hacks and traditional recipes that anyone can make with everyday ingredients.
How does the YouTube channel Samuel Nascimento BR's approach to Brazilian Easter treats differ from other cooking channels?
Samuel Nascimento BR emphasizes low‑cost, DIY methods—like using balloons as molds—and personal storytelling, whereas many other channels rely on commercial molds or premium ingredients. His style is informal, relatable, and centered on saving money while preserving flavor.
Last updated: August 15, 2026
