Ovo de Páscoa caseiro

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Trim Uneven Edges

   Using a sharp knife, carefully trim any misaligned edges so the two halves match perfectly.

   Time: PT5M

9. 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

10. 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