This book, called the Goan Cookbook by Joyce Fernandes, has mostly non-vegetarian recipes but the last lot of recipes were for sweets and desserts with very Portuguese names.
If you do not want very fudgy textured eggs, you can break the Marie biscuits into small pieces rather than powde them.
While the original recipe does not call for coating the Ovos de Pascoa with chocolate, I thought they would definitely improve being covered with it and I was right. Once they’re coated in chocolate and the chocolate has set, place the “Eggs” in paper cups or wrap them in coloured foil.
Ovos de Pascoa(Adapted from Goan Cooking by Joyce Fernandes)Ingredients:
2 1/2 cups to 3 cups Marie biscuit crumbs (300gm Marie biscuits)*1/2 cup finely chopped semi-sweet chocolate1 1/2 cups milk2 tbsp unsweetened cocoa powder1 tsp instant coffee powder (optional)1 1/2 cups golden brown sugar1/4 cup chopped almonds1/4 cup chopped cashewnuts1/4 cup raisins
1 1/2 to 2 cups chopped milk or semi-sweet chocolate, for coating the eggs
1 tsp oilMethod:*To crush the Marie biscuits, put them in a ziplock bag and thump them with rolling pin to break them into small pieces. If you powder the Marie biscuits, your “Eggs” will be fudgier in texture. If you want to powder them, run the rolling pin over the bag until all the pieces are powdered.Put the milk and sugar in a pan and bring it to boil over medium heat, stirring occasionally. Turn off the heat and add the chocolate and stir until it is dissolved completely. Add the remaining ingredients, except the biscuit crumbs and mix well.
Now add the biscuit crumbs and mix well until you have a dough. Let the mixture cool slightly till it can be handled by hand. Shape into eggs and allow them to dry out. Refrigerate the eggs to set them.When ready to coat them with chocolate, take them out. Melt chocolate and add the oil for shine, over a double boiler. Dip the eggs one at time, into the chocolate. Use a spoon to pour the chocolate over the egg to make coating easy.
Lift the egg out of the chocolate with two forks, allowing the excess chocolate to drain off, P the chocolate coated eggs on baking parchment lined sheets to set. Then drizzle some more chocolate over tham and place them in paper cups. Otherwise wrap them in coloured foil. Refrigerate if necessary.
This recipe makes about 20 two inch long eggs.