3 Trending Easter Eggs (Franuí, Trento, and Pistachio)

For the Pistachio shell (300g), melt 300g of white chocolate. If using fine couverture chocolate, temper it. Line the BWB football mold (3 parts: 1 silicone, 2 plastic) with the chocolate and chill for about 10 minutes or until set. Unmold and set aside both halves.

For the edible base of the Giant Fudge Egg, melt 250g of white chocolate. Apply a layer into the 11cm diameter silicone mold, chill for about 10 minutes, add another layer, and let it set. Unmold.

Prepare the pistachio filling: In a low heat, mix one can of sweetened condensed milk, half a package of heavy cream, half a cup of crushed pistachio, and 1 tablespoon of butter. Cook while stirring until you reach a thick spoonable fudge consistency and let it cool. Place the filling into a piping bag.

Assemble the pistachio egg: Spread a little melted white chocolate on the edges of both halves of the football shell, fill both halves with the pistachio fudge, and join them. Remove any excess chocolate from the seams and chill for 5 minutes to firm up.

Finish the Pistachio egg: Brush the assembled shell with melted white chocolate and coat it in crushed pistachio (another cup). Decorate the shell with edible gold glitter and whole pistachios glued on with a little white chocolate.

For the Trento shell (250g), melt 250g of semisweet or milk chocolate and, after tempering if necessary, line the 250g egg mold. Create a sandwich with the mold parts and chill for 10 minutes. Unmold only one half of the shell.

Create a stand for the Trento shell: Place a small amount of melted chocolate on parchment paper and set the egg shell on top of it, holding it or briefly chilling it until the chocolate sets, ensuring the shell stands upright.

Prepare the Trento filling: Cook a white fudge using one can of sweetened condensed milk, half a package of heavy cream, 180g of chopped white chocolate, and 1 tablespoon of butter over low heat until spoonable, and let it cool. Set aside, and prepare the Nutella ganache by mixing 1 cup of hazelnut spread with half a can of heavy cream without the whey and beat until glossy.

Assemble the Trento egg: Fill the shell with a layer of the white fudge. Add about half a cup of chopped Trento chocolates. Top with the Nutella ganache. Spread melted chocolate on the edges to create a light drip and attach slices of Trento chocolate around the rim for decoration. Finish by sprinkling Leite Ninho and more pieces of Trento on top.

For the Franuí shell (250g), use the same technique as the Trento shell: line the 250g egg mold with 250g of melted chocolate (semisweet or milk), sandwich the mold, and chill for 10 minutes. Unmold one half and create a stand using melted chocolate on parchment paper so the shell stands upright.

Prepare the Franuí filling: Cook the same white fudge (1 can sweetened condensed milk, half a package heavy cream, 180g white chocolate, 1 tablespoon butter) over low heat to a spoonable consistency and let it cool.

Fill the Franuí egg: Place a layer of the white fudge in the shell, add one cup of raspberries (thawed or fresh), and cover with another layer of white fudge. Decorate with halved and whole Franuí pieces, along with a few raspberries.

Finish the Franuí egg by decorating with a small sprig of mint.