Stuffed Easter Egg (Prestige Style)

Prepare the filling by mixing the sweetened condensed milk, heavy cream (200g), and shredded coconut (100g) in a saucepan.

Cook the filling mixture over heat, stirring until it pulls away from the bottom of the pan, indicating it has reached the coconut truffle stage (brigadeiro consistency).

Separate the total chocolate (300g) for the shell into three portions of 100g each. Use one portion (100g) to line the egg mold, spreading it evenly.

Set up a double boiler (bain-marie) to melt the remaining chocolate by heating water in a saucepan and allowing it to simmer. Turn off the heat before placing the container with the chocolate over the hot water to melt.

Add 100g of the chocolate (the portion set aside for cooling) to the melted chocolate and mix until the temperature drops to approximately 30°C (tempering point).

Apply a second layer of tempered chocolate (100g) over the first layer in the mold, ensuring it covers the edges well, without reaching the top. Refrigerate for about 5 minutes to allow the shell to fully firm up.

Add the Prestige filling (once cooled) into half of the chocolate shell, concentrating it in the center.

Finish by covering the filling with the remaining 50g of tempered chocolate, sealing the opening of the egg. Return the filled shell to the refrigerator for another 5 minutes to ensure it is very firm.

Carefully unmold both halves of the Easter egg after chilling.

Join the two halves of the egg to form the complete egg. Proceed with wrapping, using the specific wrapper's tabs to create a decorative bow.