Easy Homemade Spoonable Easter Egg (Ovo de Colher)

Easter is just around the corner, and the grocery stores are already packed with every kind of Easter egg imaginable. Today, we’re sharing our go-to recipe for a homemade “ovo de colher” (spoonable Easter egg). You can make this right in your own kitchen, customize it exactly how you like, and save money while giving friends and family a delicious, handcrafted treat. Let’s get started!

Ingredients for the homemade spoonable Easter egg:

The Shell:

• 3.5 oz (approx. 100g) chocolate bar (milk, semi-sweet, dark, or white—your choice);
• 1 Easter egg silicone or plastic mold.

The Filling:

• 7 oz (approx. 1/2 can) sweetened condensed milk;
• approx. 1/2 cup (100g) heavy cream;
• 6 tbsp 70% cocoa powder;
• 1 tsp unsalted butter;
• Nuts, grains, or dried fruits to taste (optional).

How to make your homemade spoonable Easter egg:

1. Melt the chocolate bar using a double boiler or the microwave (be careful not to burn it if using the microwave).
2. Once melted, spread the chocolate evenly into the Easter egg mold, ensuring the bottom and sides are fully coated.
3. Place the mold in the refrigerator for about 4 hours, or until the chocolate is firm and set.
4. While the shell is setting, prepare the brigadeiro filling.
5. In a heavy-bottomed saucepan, combine the sweetened condensed milk and heavy cream.
6. Add the butter and set the stove to medium heat.
7. Melt the butter, then add the cocoa powder, mixing until well incorporated.
8. Cook until the mixture begins to pull away from the bottom of the pan—this is the perfect brigadeiro consistency. Let it cool completely. It is crucial to let it cool before filling the shell, otherwise, the residual heat will melt your chocolate!
9. Once the shell is set, carefully remove it from the mold.
10. Fill the chocolate shell with your desired amount of brigadeiro.
11. Top with nuts, grains, or dried fruits if desired.
12. Refrigerate for another 30 minutes, then it’s ready to serve or give as a gift!

Suggestions:

This filling is just a starting point! You can try countless variations, such as powdered milk (Leite Ninho), passion fruit mousse, coconut (beijinho), sprinkles, or dulce de leche. Let your creativity run wild—it’s also a fun activity to do with the kids!

Did you know?

The tradition of the Easter egg gained popularity in Brazil in the 1930s, thanks to the creativity of local confectioners and increased mass-market advertising.

Enjoyed this recipe? Feel free to share! Check out our site for even more delicious desserts and sweets.