So I tried to make sense of the recipe and adapted it in a way that was more precise and that would work. Never having eaten these before I’m not too sure what they ought to be like. What I got were fudge-like eggs that hinted at a taste of the Marie biscuits.
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)