This diet kiss spoon egg recipe is mouthwatering! – GOOD SHAPE

(Atelier Alê Peruzzo/Personal collection)

With Easter approaching, it’s practically impossible to stay away from chocolate, isn’t it? However, you don’t have to stick your foot in the jackfruit all at once: just have moderation and this sugar-free beijinho spoon egg recipe! In addition, it is still a good option to sell and get some extra money on the holiday. The creation was made exclusively for by pastry chef Alê Peruzzo, presenter of the program Cozinha Amiga, on TV Gazeta. Check it out:

Ingredients

Chocolate Shell:

1 cup of 70% diet cocoa chocolate; 1 handful of grated coconut; 1 Easter egg form.

Condensed milk dessert with coconut:

6 tablespoons of powdered sweetener; ½ cup coconut milk; ½ cup powdered milk (or soy extract, if you prefer the vegan option); 2 cups of grated coconut.

Ganache:

½ cup of 70% diet cocoa chocolate; ½ cup coconut milk (or rice or almond milk)

Method of preparation

chocolate shell:

Mix the melted chocolate with the handful of grated coconut. The combination will guarantee a certain crunch to the egg. Pour it into the mold and leave it in the fridge for about 15 minutes (or until the chocolate acquires a solid consistency).

Tips from Alê: To get a very shiny and professional-looking Easter egg, the chef suggests using a kitchen thermometer to measure the temperature of the chocolate. When melting it (in the microwave or in a water bath), it cannot exceed 45ºC. When it reaches this temperature, cool it (with the help of a container of cold water) to 32ºC. That way, the shell doesn’t get that opaque face, you know?

The confectioner also ensures that the amount of chocolate you should put in the pan is indicated on the packaging itself. Follow to the letter to avoid waste!

Condensed milk dessert with coconut:

In a large container, place all the dry ingredients (grated coconut, powdered milk or soy extract and the sweetener). Then add the coconut milk little by little until you feel that the beijinho is pasty (it needs to be a little more liquid to fill the egg shell, remember?).

Ganache:

Melt the chocolate and add the coconut milk while stirring the mixture slowly.

Assembly

– (Atelier Alê Peruzzo/Personal collection)

With the easter egg cold and out of the mold, it’s time to stuff! Keep interspersing layers until you complete the shell. To finish, you can decorate with more grated coconut or even curl some kisses on top. It’s delicious!