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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Cholesterol 14 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 61 mg, Sugar 15 g, Fat 4 g, ServingSize 20 candies, UnsaturatedFat 0 g
BRIGADEIROS - CHOCOLATE FUDGE TRUFFLES
These truffle balls are said to have originated in Brazil. They have a caramel chocolate flavor and are traditionally serves in paper or foil chocolate cups/liners. Posting this recipe for ZWT- I haven't yet tried this recipe
Provided by Jubes
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Pour the condensed milk into a heavy based saucepan.
- Stir in the cocoa powder and the salt.
- Cook, stirring constantly, over a low heat. Keep the mixture at a slow simmer to prevent burning and sticking. Do not leave unattended.
- Cook for 10-15 minutes, stirring, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
- Remove from heat and stir in the butter and the vanilla.
- Chill in the refrigerator for 30 minutes.
- Using buttered hands, roll the mixture into 1 inch balls.
- Roll each ball in the chocolate sprinkles, and place in a paper liner.
- Chill until ready to serve. Store in the refrigerator.
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
CHOCOLATE BRIGADEIROS
Brigadeiros are a Brazilian docinho, or sweet, that is enjoyed all over the country. These are little balls of luscious, milk fudge that are ridiculously easy to make and that can be layered with any flavor combo you like. These can be as simple as three ingredients-sweetened condensed milk, unsalted butter and whatever you are garnishing these little guys with-but I love the chocolate ones. I use real chocolate here in lieu of just cocoa powder (the tradition) to give it a much richer taste. This version is somewhere between a truffle and a traditional brigadeiro, but the result is simply heavenly: rich, thick fudgy bites!
Provided by Aliya LeeKong
Categories dessert
Time 5h15m
Yield 8 to 10 servings (24 brigadeiros)
Number Of Ingredients 10
Steps:
- Melt the butter in a large nonstick skillet over medium-low heat. Stir in the sweetened condensed milk, 1/4 teaspoon salt, heavy cream, corn syrup and vanilla. When the mixture starts to bubble, add the cocoa powder and chocolate disks. Cook, stirring constantly with a rubber spatula, until the chocolate melts and the mixture pulls away from the sides and slides around the bottom, 10 to 15 minutes. (The mixture should just lightly bubble around the edges while cooking, so reduce the heat if it's cooking too quickly.)
- Without scraping the bottom of the skillet, transfer the mixture to a medium heatproof bowl. Let cool at room temperature for 30 to 45 minutes. Cover with plastic wrap and refrigerate to cool completely before rolling, 3 to 4 hours.
- Grease a small ice cream scoop with nonstick spray. Scoop out 24 equal mounds of the mixture onto a parchment-lined baking sheet. (Alternatively, refrigerate for 2 hours, then scoop the mounds and refrigerate on the baking sheet until firm, about 20 minutes. The increased surface area makes the mixture cool faster.)
- Spray your hands with nonstick spray and evenly roll each mound into a ball. Then, it's up to your imagination how to garnish. You can simply roll them in cocoa powder or sprinkles. I think storing them in little paper baking cups make them look adorable as well. These are best enjoyed at room temperature.
BRIGADEIRO CHOCOLATE DELIGHTS
A Brazilian child's favorite treat. Served at birthday parties in their true bonbon form or eaten warm with a spoon directly from the pan. Condensed milk, cocoa, and butter come together for a treat everyone will love. Serve at room temperature.
Provided by ginafrombrazil
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h25m
Yield 25
Number Of Ingredients 4
Steps:
- Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.
- Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.
- Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.
- Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.
Nutrition Facts : Calories 97 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 21.2 mg, Sugar 8.5 g
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