Ovo de Páscoa rechado de brigadeiro

Postado por , no dia 24 de novembro de 2014 em Ovos de páscoa
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Modo de Preparo

  • Rale o chocolate e derreta em banho-maria
  • Para o banho-maria use a água quente, sem ferver, com o fogo desligado
  • Coloque na fôrma uma camada de chocolate, espealhe bem, escorra o excesso e leve à geladeira (nunca ao freezer ou congelador)
  • Quando endurecer faça mais uma camada de chocolate, leve para gelar
  • Coloque uma camada de recheio e cubra com chocolate derretido
  • Volte à geladeira
  • Quando a fôrma ficar esbranquiçada pode desenformar
  • Pincele com chocolate derretido e cole os granulados
  • Cole as partes com chocolate derretido e embale

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