Easter egg with truffle filling. It’s delicious!


  • 500 grams of chopped milk chocolate
  • 500 grams of chopped white chocolate
  • 1 can of whey-free cream
  • 2 teaspoons of honey
  • 1 teaspoon of butter
  • ½ cup (tea) concentrated passion fruit juice
  • 100 gram egg molds

Preparation Mode

  1. In a small pan, over low heat, stirring constantly, add the cream, butter and honey.
  2. When it boils, remove from the heat and quickly add the white chocolate, stirring until it melts completely.
  3. Add the passion fruit juice and mix until smooth.
  4. Let cool and refrigerate for 30 minutes.
  5. Melt the milk chocolate in a bain-marie or in the microwave.
  6. Once melted, transfer the bowl with the chocolate to a plate with water and ice, quickly giving it a thermal shock.
  7. Spread the first layer into the molds, using a brush.
  8. Place in the fridge for 2 minutes.
  9. Remove and make another layer and return to the fridge for another 2 minutes.
  10. Remove and fill the shells with the passion fruit truffle, without reaching the edge.
  11. Cover with melted chocolate and refrigerate until the shape is opaque.
  12. Unmold and, once dry, wrap.

Mom Tips

In item 11 of the preparation method, the filling must be well covered by melted chocolate.

See also our Easter Surprises recipe

Yield of 5 units.

Source: https://www.receitasdemae.com.br/receitas/ovo-trufa-de-maracuja/

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