Easter Egg Stuffed with Homemade Brigadeiro

Name: Easter Egg Stuffed with Homemade Brigadeiro
Prep time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Française
Ingredients: 1 can sweetened condensed milk (about 397 g); 2 tbsp unsweetened cocoa powder; 1/2 tbsp margarine; 1/2 carton whole cream, liquid (about 100 ml); 500 g dark baking chocolate for coating (couverture type); A pinch of fine salt (optional, to lift the cocoa flavour)

By Marie Lefebvre · Updated October 16, 2026

A completely homemade Easter egg filled with silky brigadeiro cooked in the microwave. Melty chocolate meets this Brazilian cocoa cream for a truly irresistible result. Perfect for a successful egg hunt or a sweet homemade gift.

Prep⏱️ 30 min

Servings👥 1 servings

Difficulty📊 Easy

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🛒 Ingredients

1 servings

1 can sweetened condensed milk (about 397 g)
2 tbsp unsweetened cocoa powder
1/2 tbsp margarine
1/2 carton whole cream, liquid (about 100 ml)
500 g dark baking chocolate for coating (couverture type)
A pinch of fine salt (optional, to lift the cocoa flavour)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
In a deep bowl, combine the sweetened condensed milk, cocoa powder and margarine. Do not add the cream at this stage.
2
Microwave the bowl for 3 minutes on full power.
3
Open the door, stir carefully with a spoon, then cook for another 2 minutes on full power.
4
Check the texture: the mixture should thicken and start pulling away from the sides.
5
Continue cooking in 1-minute bursts until it reaches a firm brigadeiro consistency.
6
Take the bowl out and stir in the remaining cream.
7
Mix vigorously until the filling is smooth, glossy and even.
8
Place the filling in the fridge and let it cool completely before using it.
9
Never fill the egg with warm brigadeiro: it must be thoroughly chilled so it holds inside the shell.
10
Break the chocolate into pieces in a glass bowl and melt it for 1 minute on medium power, then in 30-second bursts, stirring between each.

💡 Chef's Tip

The secret to a perfect brigadeiro is patience with the microwave: short repeated bursts beat one long cook that scorches the cocoa. Chill the filling for at least an hour, or overnight, and it will be far easier to shape. For the coating, gently temper the chocolate for a glossy, snappy shell, and work over baking paper to avoid smears. Store the egg in the fridge and bring it out 15 minutes before serving so the filling turns soft and gooey again.