Brazilian baker Mariana Vieira from Brigadeiro Bakery

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Who doesn't love a great Easter treat?

It’s Easter time! One of Camila’s favorite desserts is Brigadeiro! Her friend and traditional Brazilian baker, Mariana Vieira, from Brigadeiro Bakery is with us. She brought these traditional and delicious Brazilian Easter recipes to share with all of you. We are making a chocolate carrot and a Brazilian Easter egg!

Creamy Brigadeiro

Ingredients

3 cans sweetened condensed milk
1 cup chocolate powder (nescau, toddy, Nesquik)
2 oz. dark chocolate, or 1/3 cup
1 cup milk
1 tbsp. cornstarch
3 tbsp. unsalted butter

Instructions

Dissolve the cornstarch in the milk.
In a medium pan combine all of the ingredients and cook over medium to high heat.
Cook for 18-20 minutes, stirring constantly.
When it's thick and bubbly, transfer to a glass or metal bowl.
Let cool for at least 4 hours before using.

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Chocolate Eggs

Servings Eggs

Equipment

Egg molds

Ingredients

1 lb. milk chocolate
1/2 recipe of creamy Brigadeiro
sprinkles or chopped nuts to decorate

Instructions

Melt the chocolate.
Take the egg-shaped molds and add one layer of melted chocolate. Refrigerate for 10 minutes.
Remove the mold from the refrigerator and make a second layer of chocolate in the egg-shaped mold. Refrigerate again for 10 minutes, or until the egg easily comes out of the mold.
Scoop the creamy Brigadeiro into the egg and cover with sprinkles.

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