-
1
Put both a can of evaporated milk in fridge and put an egg-shaped mold in the freezer overnight to chill.
-
2
To make the yolks, combine all ingredients in a high-powered blender and blend until completely smooth, than put it in the freezer
-
3
For the cream filling; after the milk is thoroughly chilled over night, pour into a large mixing bowl and whip until fluffy, for about 40 seconds.
-
4
Add the powdered palm sugar, slowly pouring into the bowl and whip until combined.
-
5
Add the vanilla extract and whip until combined.
-
6
Place the bowl in the freezer for an hour, pull out from the freezer, whip for 1 minute and put back to the freezer, repeat this process 4 times and store until use
-
7
Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon. Freeze five minutes, then do another layer. Once they are thick enough and hardened, carefully remove from molds.
-
8
Once all is prepared, fill the egg shells with the ice cream, then add a tiny scoop of the yellow filling to the middles, make them look like deviled eggs. You can meld two together by coating the seal with extra chocolate sauce if you'd prefer.
