Easter Egg on the Travessa

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Do you love easter eggs and always wanted to make your own? Today you will find out how! Learn how to make a delicious Easter Egg on Travessa, a true sweet wonder that will conquer children and adults alike.

The Easter egg recipe is very simple and takes about 180 minutes to prepare, yielding up to 15 servings. Ideal for everyone in your house to enjoy!

If you love the Easter period because of chocolate eggs, you are just like me. Here at home, it's not just children who love this type of candy, I myself can't go through this period of the year without buying them for everyone here.

But this year was very difficult, see? With increasing inflation, easter eggs in the supermarket have gone up in price, making it unfeasible to buy for everyone.

But luckily I discovered an alternative that is better than buying the industrialized Easter egg: making my Easter Egg on Travessa at home!

Besides being simple, it's much cheaper and the taste is infinitely superior, I can assure you!

So for you who went through Easter and can't buy any eggs or even for those who don't want to have to wait for this season to be able to delight in this sweet wonder, the recipe is perfect and will conquer you.

And don't think that it is only for those who are already familiar with the kitchen. For those who don't consider themselves a good cook or who rarely try to make a recipe, you will get an exceptional end result!

So, keep reading and learn how to make the easter egg on the platter!

Ingredients for Easter Egg on the Platter

  • 4 box of condensed milk
  • 2 box of sour cream (400 ml)
  • 3 sieved yolks
  • 4 spoons of maize starch
  • 500 ml of liquid milk
  • 5 tablespoons 50% cocoa powdered chocolate
  • 500g 50% cocoa chocolate bar
  • 200g peanuts or almonds, chestnuts
  • 100g granules to decorate

How to Make an Easter Egg on the Platter


Start with the white cream, in a pan add the liquid milk and cornstarch, dissolve. Now add 1 box of condensed milk and the yolks and mix everything very well.


Bring to a simmer over low heat, stirring constantly, when thickened, remove from heat and set aside. Always stir occasionally to avoid a skin forming. When cool, add 100ml of cream and mix well. leave it reserved.


In a pan add the 3 condensed milk and chocolate powder, mix until smooth. Bring to a boil over low heat, stirring constantly and turn off when it thickens. Don't let it get to brigadeiro point.


When it cools, add 200 ml of cream and mix well. Reserve. This cream will be divided by 2 when assembling.


Cut the chocolate bar into pieces and melt in a bain-marie. When half melted, add the cream. Keep on fire until everything melts.


It is important when assembling that, for each layer made, you take at least 15 to freeze. To be able to form enough consistency to receive the other layer. 


On a platter, make the first layer of chocolate, use a little more than half the amount and refrigerate in 15 minutes. Second layer of white cream and refrigerate for 15 minutes.


Top the white cream with peanuts or chestnuts, or almonds. Now make the third layer with the rest of the chocolate cream. And finally the ganache and finish decorating with the sprinkles. Take it to freeze in the freezer for 2 hours and the Easter Egg will be ready on the Travessa.

Now that you've learned how to make this delicious Easter Egg on the Travessa, how about also knowing other very tasty and practical recipes that we have here on the blog My Recipes? We have many options for snacks, treats and other delicious delicacies to make your day better.