Tempering chocolate at exactly 88°F creates those satisfying snap sounds—one degree off ruins the crystal structure completely.
Crispy Chocolate Egg
Dive into our delightful Crispy Chocolate Egg—a guilt-free treat that’s bursting with flavor! Crafted without sugar, milk, or gluten, this indulgence features rich cacao and crunchy nuts, making each bite a satisfying and wholesome experience. Perfect for satisfying your sweet tooth while keeping it healthy, you won’t want to miss out on this crunchy sensation!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 ripe bananas
- 2 tablespoons of water (30 ml)
🫙Pantry Staples(4)
- 3 tablespoons of cocoa (45 ml)
- 2 tablespoons of cocoa (30 ml)
- 3 tablespoons of coconut oil (45 ml)
- 1 rice cracker
📦Other(1)
- Grated coconut for decoration (optional)optional
👨🍳 Instructions
- 1
Crumble the rice cracker into very small pieces (you can use your fingers or a grinder).
- 2
Mix the rice flakes with cocoa and coconut oil and place in a 3-part egg mold.
- 3
Freeze for 2 hours.
- 4
Carefully unmold and use immediately to prevent melting.
- 5
In a saucepan, combine the mashed bananas with cocoa and water over medium heat until it reaches a brigadeiro consistency.
- 6
Let it cool in the refrigerator and then form small balls with your hands.
- 7
If desired, roll in grated coconut for decoration.
- 8
Consume immediately.
💡 Pro Tips
- ✓Freeze your egg molds for 10-15 minutes before filling to create an instant shell that prevents the coconut oil mixture from sticking and ensures clean release.equipment10-15 minutes pre-freeze
- ✓Heat your coconut oil to exactly 76-80°F before mixing with cocoa - this keeps it workable but firm enough to set quickly in the freezer without separating.technique76-80°F
- ✓Cook the banana-cocoa filling to 220°F (soft ball stage) to achieve proper brigadeiro consistency that won't leak through the chocolate shell when assembled.timing220°F
- ✓Unmold the chocolate shells at exactly -5 to 0°F surface temperature using an instant-read thermometer - any warmer and they'll crack from thermal shock.technique-5 to 0°F surface temp
- ✓Crush rice crackers to 2-3mm pieces maximum because larger pieces create weak points in the shell that cause cracking during unmolding.ingredient2-3mm pieces
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tempering chocolate at exactly 88°F creates those satisfying snap sounds—one degree off ruins the crystal structure completely.
Crispy Chocolate Egg
Dive into our delightful Crispy Chocolate Egg—a guilt-free treat that’s bursting with flavor! Crafted without sugar, milk, or gluten, this indulgence features rich cacao and crunchy nuts, making each bite a satisfying and wholesome experience. Perfect for satisfying your sweet tooth while keeping it healthy, you won’t want to miss out on this crunchy sensation!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 ripe bananas
- 2 tablespoons of water (30 ml)
🫙Pantry Staples(4)
- 3 tablespoons of cocoa (45 ml)
- 2 tablespoons of cocoa (30 ml)
- 3 tablespoons of coconut oil (45 ml)
- 1 rice cracker
📦Other(1)
- Grated coconut for decoration (optional)optional
👨🍳 Instructions
- 1
Crumble the rice cracker into very small pieces (you can use your fingers or a grinder).
- 2
Mix the rice flakes with cocoa and coconut oil and place in a 3-part egg mold.
- 3
Freeze for 2 hours.
- 4
Carefully unmold and use immediately to prevent melting.
- 5
In a saucepan, combine the mashed bananas with cocoa and water over medium heat until it reaches a brigadeiro consistency.
- 6
Let it cool in the refrigerator and then form small balls with your hands.
- 7
If desired, roll in grated coconut for decoration.
- 8
Consume immediately.
💡 Pro Tips
- ✓Freeze your egg molds for 10-15 minutes before filling to create an instant shell that prevents the coconut oil mixture from sticking and ensures clean release.equipment10-15 minutes pre-freeze
- ✓Heat your coconut oil to exactly 76-80°F before mixing with cocoa - this keeps it workable but firm enough to set quickly in the freezer without separating.technique76-80°F
- ✓Cook the banana-cocoa filling to 220°F (soft ball stage) to achieve proper brigadeiro consistency that won't leak through the chocolate shell when assembled.timing220°F
- ✓Unmold the chocolate shells at exactly -5 to 0°F surface temperature using an instant-read thermometer - any warmer and they'll crack from thermal shock.technique-5 to 0°F surface temp
- ✓Crush rice crackers to 2-3mm pieces maximum because larger pieces create weak points in the shell that cause cracking during unmolding.ingredient2-3mm pieces