Brigadeiros Brazilian Chocolate Truffles Recipes

BRIGADEIROS (BRAZILIAN CHOCOLATE TRUFFLES).

Steps:

• In a small sauce pot combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter and vanilla until melted and smooth. Pour mixture into glass bowl, cover and place in the fridge for at least 1 1/2 hours or overnight.
• Once chilled place the sprinkles (or whatever you are using) in a shallow bowl. Rub some softened butter over hands and scoop out rounded teaspoon of the chocolate mixture and roll into 1 to 1 1/2 inch balls. Roll each ball in the chocolate sprinkles (or whatever you are using). Place on a baking sheet lined with parchment paper.
• Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

BRAZILIAN CHOCOLATE TRUFFLES - BRIGADEIRO

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.

BRIGADEIRO - BRAZILIAN CHOCOLATE TRUFFLES

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.

BRAZILIAN CHOCOLATE FUDGE TRUFFLES (BRIGADEIROS)

Steps:

• Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the salt.
• Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking.
• Cook for 10 to 15 minutes, stirring constantly until the mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
• Remove from the heat and stir in the butter and vanilla.
• Chill in the refrigerator for 20 to 30 minutes. With buttered hands, roll the mixture into 1-inch balls.
• Roll each ball in the chocolate sprinkles and place in a paper cup.
• Chill until ready to serve.