Easter Chocolate Cups with Brigadeiro Filling
Crispy dark chocolate shells filled with creamy Brazilian brigadeiro — these adorable Easter cups are a showstopping treat that's surprisingly simple to make. Prepare them ahead of time and watch them disappear in minutes at any Easter celebration.
🛒 Ingredients
15 servings
- 300 g (10.5 oz) dark chocolate (50% cacao or more)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 5 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- Cherries or Easter decorations to garnish
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Directions
- 1
Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until completely smooth.
- 2
Keep the bowl over the warm water (heat off) to maintain the chocolate fluid while you shape the cups.
- 3
Using a pastry brush, coat the inside of small silicone molds or rigid cupcake cups with a first layer of melted chocolate. Refrigerate for 5 minutes.
- 4
Apply a second layer of chocolate and return to the refrigerator for 3 more minutes.
- 5
Add a third generous layer and chill for at least 5 minutes until the shells are fully set. Gently unmold.
- 6
Make the brigadeiro: heat the condensed milk, cocoa powder, and butter in a saucepan over low heat, stirring constantly until the mixture thickens and pulls away from the pan (about 10 minutes). Let cool slightly.
- 7
Spoon or pipe the brigadeiro filling into each chocolate shell and top with a cherry or your favorite Easter decoration.
- 8
Arrange on a serving platter and enjoy at your Easter celebration.
💡 Chef's Tip
Mini silicone muffin molds give the most even results. If the chocolate thickens too quickly, return it briefly to the bain-marie. Brigadeiro can be made a day ahead and kept refrigerated until ready to fill.
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