Unique Chocolate Egg Stuffed with Lemon Ganache

Rende até 1 egg mold 350 g
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Sobre a receita

This Unique Chocolate Egg Stuffed with Lemon Ganache recipe was developed by Chef Rafael Barros live on instagram


  • Ganache:
  • 65 g of milk cream
  • 165 g Unique White Chocolate 35%
  • 20 g of glucose
  • 15 g unsalted butter
  • zest of 1 lemon
  • Peels:
  • 200 g of Unique Chocolate 70%
  • 50 g of Unique White Chocolate 35%
  • 2 g of fat-soluble green and yellow dye
  • 2 g shimmering gold powder
  • 30 ml of grain alcohol

Modo de preparo

In a pan, heat the cream, lemon zest, glucose and butter.
As soon as it boils, pour over the Unique White Chocolate 35% and wait for it to cool down before applying it to the shell (do it the day before).


Melt a small portion of Unique 35% White Chocolate and dye it green and yellow. Temper the already colored chocolate, sprinkle it in the molds with the help of a brush or a toothbrush and wait for it to crystallize.
In a small container, combine the golden powder and a little grain alcohol. Splash into the mold with the help of a brush or toothbrush. Wait for the alcohol to dry/evaporate.
Melt and temper the Chocolate Unique 70% according to package instructions
Fill the shells with Chocolate Unique 70% and remove the excess by turning the mold upside down into the bowl of tempered chocolate. Take to crystallize for 5 minutes in the fridge.
Spread the ganache into the egg cavity using the back of a spoon to spread it evenly. Refrigerate for 5 minutes.
Fill the mold with Chocolate Unique 70% in order to seal the ganache in the shell.
Take it to crystallize for 15 minutes or until the shell releases from the mold.
Stuff with assorted bonbons and close the shells using a heated surface.


  • Molde 350 g de ovo de Páscoa
  • Pincel
  • Escova de dentes