BRIGADEIRO
A traditional candy from Brazil that is typically served at parties. It tastes like chocolate-caramel and is very easy to make!
Provided by Candy C
Categories Candy
Time 20m
Yield 40 candies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Over medium-low heat, stir vigorously the three ingredients.
- Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature (or chill a few minutes in the fridge) Grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.
- Roll the balls in chocolate jimmies to decorate.
- If the balls don't hold their shape, cook an additional 5 minutes until it thickens up more.
Nutrition Facts : Calories 35.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.1, Sodium 15.1, Carbohydrate 5.6, Fiber 0.1, Sugar 5.4, Protein 0.9
CLASSIC BRIGADEIROS RECIPE BY TASTY
Here's what you need: butter, sweetened condensed milk, cocoa powder, chocolate sprinkle
Provided by Robin Broadfoot
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
- Pour onto a greased plate, then chill for 1 hour.
- Shape and roll the chilled mixture into balls.
- Roll the balls in chocolate sprinkles.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 34 grams
BRIGADEIRO
There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it! You can make it in the microwave too, just remember to stir every minute.
Provided by ROMINA_BR
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 20
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 11.1 g, Cholesterol 8.2 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 29.2 mg, Sugar 10.7 g
BRIGADEIRAO
This is a Brazilian dessert...it is super popular in Brazil. The brigadeiros (you can find a few of these recipes already posted on this site) are a smaller version of this dessert. This is the bigger version....a cross between flan and chocolate pudding. You have to bake this in baine marie...meaning the baking pan must be submerged into a larger pan (I use a turkey roasting pan) filled about 1/5 full of boiling water. Then you place the whole thing in the oven to bake. This creates a more delicate baking process.
Provided by Marz7215
Categories Dessert
Time 50m
Yield 1 brigadeirao, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Lower the baking rack to the bottom one third of the oven.
- Fill a kettle with water and boil water.
- Spray the bottom and sides of a tube pan.
- Place all the ingredients in a large bowl and beat with an electric beater until completely combined (about 6 minutes).
- Pour mixture into prepared pan. Fill a larger pan about 1/3 full (I use a turkey roaster pan) with the BOILING water. Place the filled tube pan in the roasting pan with boiling water. The water level should hit about half way up the side of the tube pan. Bake for 35 minutes or until firm. Cool completely on a rack. Refrigerate the pan for about 3 hours before unmolding it on the serving platter. Once unmolded, decorate the brigadeirao with a generous amount of chocolate sprinkles (about 1 cup worth).
Nutrition Facts : Calories 308.9, Fat 16.9, SaturatedFat 11.5, Cholesterol 131.3, Sodium 141.6, Carbohydrate 33.5, Fiber 1.7, Sugar 31.2, Protein 8.9
BRIGADEIROS
Provided by Raiza Costa : The Sweet Side of Life : Food Network
Categories dessert
Time 30m
Yield 26 brigadeiros
Number Of Ingredients 4
Steps:
- In a pan, add the condensed milk, chopped chocolate and butter. Cook over medium heat, stirring, for approximately 10 minutes or until it starts to come off from the bottom. Tilt the pan and you will see the magic happening. Pour the mixture over a plate coated with butter and let it cool at room temperature.
- Butter your hands and roll individual brigadeiros. Coat them in chocolate sprinkles and serve at room temperature for ultimate creaminess!
BRIGADEIRO
Try the Brazilian treat called brigadeiro, a festive three-ingredient fudge. Roll in sprinkles and serve in bite-size pieces-or in individual spoons-for a crowd-pleasing treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 12 pieces
Number Of Ingredients 4
Steps:
- Combine the condensed milk, cocoa powder and butter in a small saucepan and cook over medium-low heat, whisking constantly, until very thick, 10 to 15 minutes. Let cool to room temperature, then roll into twelve 1-inch balls and dip in sprinkles. Alternatively, scoop out spoonfuls (leave in the spoon) and dip the top portion in sprinkles.
BRIGADEIROS RECIPE BY TASTY
Here's what you need: butter, can of sweetened condensed milk, cocoa powder, chocolate sprinkles
Provided by Tasty
Categories Desserts
Yield 12 brigadeiros
Number Of Ingredients 4
Steps:
- In a saucepan on medium-low heat, melt the butter and add the sweetened condensed milk. Add the cocoa powder and stir continuously for 10-15 minutes, until the mixture begins to pull away from the edge of the pot; it should be very thick. It's done when you run a spoon through the center and it takes a few seconds to melt back into the center again. spread the mixture onto a buttered plate and refrigerate for 2 hours.
- When set, butter your hands to prevent sticking, and pinch off a portion of the mixture. Roll it between our hands, until you have a ball about the size of a chocolate truffle. Repeat with the remainder of the mixture; you should have about 12 balls. Coat the brigadeiros in the chocolate sprinkles.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams
BRIGADEIRO DESSERT
This is a large, creme-caramel-like version of the classic Brazilian chocolate bonbon known as brigadeiro. This recipe is super easy and fast because it's made in the microwave. If you do not want to unmold the brigadeiro or don't have a glass tube cake pan, just use a glass pie dish.
Provided by Raïtsa
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Grease a 9-inch glass tube pan with margarine.
- Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
- Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 31.6 g, Cholesterol 137.4 mg, Fat 21.3 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 12.1 g, Sodium 109.2 mg, Sugar 26.9 g
BRIGADEIROS
The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious.
Provided by Tejal Rao
Categories snack, candies, dessert
Time 1h30m
Yield About 24 pieces
Number Of Ingredients 7
Steps:
- If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
- Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
- Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
- Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
BRIGADEIROS
Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro. The recipe is so dead simple it can hardly be called a recipe, and the possibilities are endless as far as decorating them goes.
Provided by Shauna Sever
Categories HarperCollins Candy Chocolate snack Kid-Friendly Wheat/Gluten-Free Dessert Valentine's Day Small Plates
Yield Makes about 2 dozen 1-inch candies
Number Of Ingredients 6
Steps:
- Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray.
- In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt. Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted-this can take anywhere from 15 to 25 minutes, depending on your stove, but it's better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan. Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.
- When you're ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Store in the refrigerator in an airtight container.
BRIGADEIRO - BRAZILIAN CHOCOLATE TRUFFLES
It's easier than you think to make gooey truffle treats for your next party or holiday gathering. These Brazilian classics are as delicious as they are beautiful and can be rolled in whatever toppings you desire from coconut to pistachios to sprinkles.
Provided by By Paula Kittelson
Categories Dessert
Time 1h30m
Yield 40
Number Of Ingredients 8
Steps:
- Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
- Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
- Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 13 g, TransFat 0 g
BRAZILIAN CHOCOLATE TRUFFLES - BRIGADEIRO
Roll up these traditional South American sweets and coat in traditional pistachio nut, almond and coconut crumble
Provided by Jennifer Joyce
Categories Treat
Time 55m
Yield Makes 18
Number Of Ingredients 7
Steps:
- In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
- Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs.
- Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper.
Nutrition Facts : Calories 149 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- Preheat the oven to 350º F (180º C). Grease a 8-inch (20 cm) ring pan with butter or no stick cooking spray. Sprinkle sugar all over. Set aside.
- Blend all ingredients (except the sprinkles.) in a blender until smooth. Pour mixture into the prepared pan. Bake in a bain-Marie for about 40 minutes. Remove from the oven, run a knife the edge around carefully, and place on a rack to cool.
- Cover and refrigerate for about at least 4 hours, or until chilled and set. Run a knife around again and invert onto a plate. You may have to tap bottom of the pan to encourage unmolding.
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