Brazilian Truffles
Chocolate brigadeiros
  1. Melt the butter in pan over medium-low heat.
  2. add the whole can of condensed milk.
  3. Make a slurry of cocoa powder and a tablespoon or two of warm water; add more or less as needed. You are doing this because the cocoa powder doesn’t dissolve easily into the butter/milk mixture. You want the slurry to smooth and pliable but not too thin.
  4. Stir the mixture with a wooden spoon, constantly. You are stirring to keep the chocolate moving, so it won’t burn. Adjust the heat if you need to.
  5. You are looking for the chocolate to start to reduce and get thicker. This could take up to 20 minutes. When it is thick enough you should be able to pull the spoon through the center and have it stay separated a few seconds. Another test is seeing if it holds on the spoon without immediately falling back into the pot.
  6. Once your mixture is smooth and thick, spread it over a pan or plate and put it in the refrigerator for about 30 minutes to cool through. You want it to be “set up”, firm.
  7. When the mixture is set, you are ready to assemble. Start by coating your hands with butter. Keep extra close by, you will need to reapply.
  8. Using a small spoon, or melon baller, scoop a small amount of brigadeiro into your hands and roll into a ball. Roll ball in sprinkles. Cover completely. Place in baking/candy cup.
  9. Repeat until all brigadeiro is used. Refrigerate at least 15 minutes to let firm up again, but son’t serve too cold.
Coconut Variation
  1. If you’d like to make a coconut brigadeiro, skip the cocoa powder slurry and instead; add 2 teaspoons light corn syrup and 1/2 cup coconut milk to the sweetened condensed milk/ butter mixture. Once you start your stirring process, add 1/2 cup of shredded coconut and proceed as above.

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