3 Bestselling Easter Recipes (Casadinho Bonbon, Brownie with Filling, and Filled Cones)

Prepare the milk-flavored bonbon dough: combine the milk powder and gradually add the sweetened condensed milk, mixing first with a spoon and then with your hands until you achieve a moist, non-sticky, but pliable dough.

Prepare a second flavor of bonbon dough by adding cocoa powder or cacao powder to the milk powder, repeating the process of gradually adding sweetened condensed milk until the desired consistency is reached (pliable and moist).

Wrap both doughs separately in plastic wrap and set aside at room temperature to prevent them from drying out.

Separate 25g of each bonbon dough flavor, combine them, and shape into a small ball, creating the 'Casadinho' (little married) bonbon.

Melt the dipping chocolate and coat all bonbons, placing them on a silicone mat or parchment paper to set.

For decoration, melt white chocolate coating, cut the tip off a pastry bag, and drizzle zigzag lines over the set bonbons.

Prepare the brownie base by melting the chocolate together with the butter or margarine, ensuring the ingredients are not cold.

Add the granulated sugar and 50% cocoa powder to the melted chocolate, mixing well. Then, add the eggs, mixing minimally to avoid incorporating too much air.

Incorporate the all-purpose flour gradually into the batter, mixing until a smooth batter with good color and texture is achieved.

Pour the brownie batter into a pan previously greased with butter and lined with parchment paper (suggested size 9x9 inches for a thin brownie) and bake in a preheated oven.

Bake the brownie for approximately 20 minutes, or until the surface is visibly cracked.

Prepare the Ninho (milk powder) filling in a saucepan, mixing the sweetened condensed milk, milk powder, and butter or margarine, without turning on the heat initially to dissolve the powder.

Cook the Ninho filling over low heat, stirring constantly, and remove it from the heat immediately after it starts to bubble, before it reaches the consistency for rolling brigadeiros. Let it cool.

Make the strawberry jam by mixing the jam, coarse sugar, and lime juice over low heat, stirring occasionally.

Check the jam's set point: it is ready when, upon lifting the spoon, the trail made by a second spoon does not immediately close.

Unmold the baked brownie and use a round cutter to create dough discs sized according to the base of the mold used for assembling the filled treats.

Assemble the filled treats (brownie bonbon style): place one brownie disc on the mold base, pressing it down well.

Fill the discs, starting with a portion of strawberry jam in the center, followed by the Ninho brigadeiro, ensuring the filling stays centralized.

Cover the fillings with melted semi-sweet chocolate, filling the entire cavity of the mold up to the top of the brownie discs.

Refrigerate the mold until the chocolate is completely set, then gently unmold the sweets by lightly tapping the base of the mold.

Prepare the Sonho de Valsa filling for the cones: melt the chocolate, add the boxed heavy cream and the creamy dulce de leche, mixing well until homogeneous; finally, incorporate the nuts.

Prepare the Ouro Branco filling for the cones: melt the chocolate (milk or semi-sweet) in the microwave in 30-second intervals, add the heavy cream and creamy dulce de leche, and finish by incorporating the cashew nut.

Adjust the fluidity of the semi-sweet chocolate (for coating the cones) by adding coconut oil gradually until the desired consistency is reached.

Coat the inside of the ice cream cones with the tempered semi-sweet chocolate, rotating the piece to cover the entire inner surface, and allow the excess to drip off before setting on parchment paper.

Repeat the fluidity adjustment process with the white chocolate (adding coconut oil) and coat the inside of the cones, then refrigerate them to set.

After the internal chocolate has set, coat the outer rim of the cones by dipping them into another batch of chocolate, and then press the rim into the crushed cashew nuts for decoration.

Transfer the Sonho de Valsa and Ouro Branco fillings to separate pastry bags, cut the tips, and fill the cones with the fillings, coming almost to the top.

Finish the cones by covering the opening with melted chocolate (semi-sweet or white, as preferred) to seal the filling and ensure internal creaminess, and finalize by placing a Sonho de Valsa bonbon on top of the still-soft chocolate to help it set firmly.