Dark Chocolate Easter Egg Recipe

Tempo de Leitura: 3 minutos

Easter is a Christian festival, which is full of symbols and celebrations. In the oldest tradition, the common was to exchange dyed and painted chicken eggs, but nowadays the custom is based on the exchange of chocolate eggs. With this, chocolate eggs are modern symbols associated with happiness, which are exchanged as a gift to celebrate this commemorative date. On the market there are several types of Easter eggs, which include classic Easter egg, gourmet, truffled, decorated, spoonful, low carb, zero sugar, protein, zero lactose, gluten-free, vegan, high in fiber, as well as dark chocolate.

Dark chocolate Easter eggs are great options for those looking for healthier options among the other options present in the market. This is due to the fact that this chocolate has in its composition several compounds and micronutrients that are beneficial for the health of the organism as a whole. As an example, dark chocolate has a considerable amount of soluble fiber and is minerals, such as iron, magnesium, copper, and manganese.

The raw material of chocolate is cocoa, which contains more phenolic antioxidants than most foods, contributing about 10% of the dry weight of the whole grain. In chocolate production several steps occur that involve the fermentation, drying, roasting, grinding and refining of nib, conching, and quenching of cocoa beans. Due to this process, the antioxidant compounds in chocolate are smaller than the original cocoa beans, leading to different health effects. Despite this, in the food industry there are already functional food claims for dark chocolate drinks and rich in flavonoids.

Antioxidant and Anti-Inflammatory Effects

Chocolate is rich in polyphenols, such as flavonoids, which have antioxidant and anti-inflammatory properties and have a protective effect against degenerative diseases. Or polyphenol content of chocolate depends on many factors, some related to the raw material and others related to processing. With this, in vitro experiments concluded that cocoa polyphenols are powerful scavengers of free radicals.

In practice, studies show that eating chocolate with a high polyphenol content during intense and prolonged exertion improved antioxidant status and oxidative stress response.. It is worth mentioning that although several studies present positive results, some data are controversial, that is, chronic chocolate supplementation in some studies has not shown elevation of antioxidant markers in humans.

Effects on Nervous System, Mood and Cognition

In order to perform functions in the brain, polyphenols need to have the ability to cross the blood-brain barrier, so the higher your lipophilicity, the greater the ability to enter the brain. Given this, studies show the potential capacity of catechins and epicatechins, polyphenols from cocoa, to cross the blood-brain barrier. As a result, a reduced synthesis of stress-related mediators, such as cortisol and catecholamines, in highly anxious individuals who consumed chocolate.

Dark Chocolate Easter Egg Recipe

In view of what was commented above follows here a recipe for dark chocolate Easter egg to brighten your Easter in a healthier way!


For the chocolate cone:

  • 240g dark chocolate
  • Shape for Easter egg

For the filling:

  • 150 g dark chocolate
  • 100 g sour cream
  • 3 strawberries

Method of Preparation

How to prepare the Chocolate Shell:

  1. Chop the dark chocolate into small pieces.
  2. Melt 160g of chocolate in a water bath or in the microwave (30 in 30 seconds, always stirring in the intervals).
  3. After melting, add the rest of the chocolate and with the aid of a spatula stir well to flesh the rest of the chocolate.
  4. After that, make the first layer of chocolate in the form of Easter egg and refrigerate for 5 minutes to harden.
  5. Remove from the freezer and add one more layer of chocolate and take back to the refrigerator for another 5 minutes and set aside.

How to Prepare the Filling:

  1. Chop the dark chocolate into small pieces.
  2. Melt the chocolate in a water bath or in the microwave (30 every 30 seconds, always stirring in the intervals).
  3. After the chocolate is melted, add the cream and mix with the aid of a spatula.
  4. Let the filling sit for 30 minutes.
  5. After that, add the filling to the chocolate cone.
  6. To decorate use whole or sliced strawberries.

Bibliographic references

Reading suggestion: Lent and nutrition: What changes?

Dark chocolate
: Zugravu C, Otelea MR. Dark Chocolate: To Eat or Not to Eat? A Review. J AOAC Int. 2019;102(5):1388-1396. doi:10.5740/jaoacint.19-0132

Composition dark chocolate
: Food Data Central. Usda.gov. Chocolate, dark, 70-85% cacao solids. Published 2023. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170273/nutrients

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