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Nescau Easter Egg Recipe

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At Easter 2020, Nestlé launched the brand new Nescau Easter egg, the best-selling powdered chocolate in Brazil. For those who've stored an eye fixed on this information, proceed right here at TudoReceitas to learn the way to make Nescau's truffled Easter egg at your own home! This Easter egg recipe from Nescau is even higher than the unique as a result of the filling is creamy brigadeiro de Nescau, simply excellent to eat with a spoon and delight all of your clients, household and mates this Easter. Try under make do-it-yourself Nescau Easter egg and delight everybody this Easter whereas saving on sweets! Substances for making Nescau Easter Egg: For the egg shell: 500 grams of chocolate bars for fractional protection 1 500g egg kind To the Brigadier of Nescau: 1 can of condensed milk (395 g) ½ field of cream (100 g) 2 tablespoons of Nescau chocolate powder 1 tablespoon of margarine or butter chocolate confections (optionally available) Tips on how to Make a Nescau Easter Egg: P...
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Creamy Cocada recipe with condensed milk and heavy cream

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The creamy coconut candy with condensed milk and sour cream is a success and no one can deny it. You will need ingredients like grated coconut, sugar, cloves, butter and of course heavy cream and condensed milk. To make this creamy coconut candy, also called prestige candy, it only takes 30 minutes in the kitchen, so it's great to prepare for any occasion! This creamy condensed milk candy recipe doesn't require any cooking skills to make, it's extremely easy and even the most amateurs will get an amazing result. Keep reading TudoReceitas and check out the complete step by step of this sweet that will make everyone want to repeat. Ingredients for making creamy Cocada with condensed milk and heavy cream:  1 grated coconut  300 grams of sugar  400 milliliters of water  400 grams of condensed milk  200 grams of sour cream  1 tablespoon of butter  5 carnations How to make creamy Cocada with condensed milk and heavy cream: In a saucepan, add sugar, water and...
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