Protein Easter Egg with 3 Filling Flavors
A crisp 70% dark chocolate shell hiding three protein-packed fillings to choose from: coconut brigadeiro, creamy yogurt mousse and peanut butter. No baking, just chilling — the easiest homemade Easter treat you'll make this year.
🛒 Ingredients
3 servings
- 200 g dark chocolate 70% (for the shell)
- 1 cup milk
- 5 tbsp milk powder
- 5 tbsp shredded coconut
- sweetener, to taste (optional)
- shredded coconut, to decorate (optional)
- 200 g fat-free plain yogurt
- 100 g dark chocolate 70%
- 50 g milk powder
- chocolate shavings, to decorate (optional)
- 200 g peanut butter
- 50 g roasted ground peanuts
- 1 tbsp honey
🛍️ Recommended tools
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Directions
- 1
Temper the dark chocolate: melt two-thirds of it over a bain-marie, then take it off the heat, add the remaining chopped chocolate and stir until it melts in the residual warmth. This gives you a glossy, snappy shell.
- 2
Pour the tempered chocolate into the egg mold, making sure the whole surface is coated, then turn the mold upside down on a rack to let the excess drip off.
- 3
Chill the mold so the shell sets while you make the fillings.
- 4
Coconut brigadeiro: in a saucepan, combine the milk, milk powder and shredded coconut, then cook over low heat, stirring constantly. Add sweetener if you like.
- 5
Cook until it thickens to a spoonable brigadeiro consistency. It stays slightly grainy because the coconut doesn't fully dissolve.
- 6
Protein boost: you can stir in whey protein, but only once the brigadeiro has cooled, or it will split.
- 7
Cover the brigadeiro with plastic wrap and refrigerate for 1 hour.
- 8
Yogurt mousse: melt the dark chocolate again until smooth, then blend it with the yogurt and milk powder until you get a thick, even cream.
- 9
Pour the mousse into a bowl and chill for about 1 hour; it firms up as it cools. If it's still too runny, add a little more milk powder.
- 10
Peanut butter filling: simply mix the peanut butter, ground peanuts and honey into a smooth paste.
- 11
Unmold the shells, fill them with your chosen filling (or all three in separate halves), close them up and decorate with shredded coconut or chocolate shavings. Keep refrigerated.
💡 Chef's Tip
Tempering is what makes the shell glossy and crisp — if the chocolate looks streaky or stays soft, it got too hot. For the biggest protein hit, add whey off the heat and only after the fillings have cooled. The egg keeps for up to 5 days in an airtight container in the fridge; take it out 10 minutes before serving for the best chocolate aroma.
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Same category — Main Dishes
Same difficulty — Medium
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