Brigadeiro 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.

CLASSIC BRIGADEIROS RECIPE BY TASTY

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!

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.

BRIGADEIRO

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.

BRIGADEIROS (BRAZILIAN CHOCOLATE TRUFFLES) RECIPE

Steps:

• In a small sauce pan over medium-high heat, combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. Bring to a low boil, stirring constantly with a large heatproof spoon. Reduce heat to medium-low and cook for approximately 10 to 15 minutes, until mixture is shiny and thick and pulls away from the bottom of the pan (you might have to tilt it a bit to see this), taking care to stir constantly. Do not overcook the mixture or it will become too chewy. These are suppose to be mix between fudge and a soft caramel.
• Remove from the heat and stir in the cream, butter and vanilla until melted and smooth. Pour the mixture into a dish or bowl and cover. Refrigerate for 2 hours or until firm.
• Once the mixture is set remove from the refrigerator and allow to sit at room temperature for 5 minutes. Using a half tablespoon, scoop balls (you may have to smooth or round them out in the palms of your hands) and roll into the sprinkles, covering them completely. Serve immediately or place in an airtight container and refrigerate for 2-3 days.

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.

BRIGADEIRO RECIPE (BRAZILIAN TRUFFLES)

Steps:

• Set a large wide pot over medium heat. Add the sweetened condensed milk, cocoa powder, butter and salt. Mix well.
• Cook the fudge, stirring consistently, so the condensed milk doesn't burn, for 12-18 minutes. The fudge will thicken from a thin brownie-like batter to a thick fudgy dough texture. Once it's very thick, remove from heat.
• Allow the fudge to cool and thicken to room temperature.
• Set out 45 mini cupcake liners on a rimmed baking sheet. Pour the sprinkles into a shallow dish.
• Butter your hands so the fudge doesn't stick. Portion out 2 teaspoon balls of fudge and roll tightly in your hands. Then dunk the fudge ball in the sprinkles and shake the pan to coat the ball on all sides.
• Place the coated fudge ball in a paper liner. Repeat, repeat, repeat. Once all the fudge balls are formed and coated in sprinkles, place the baking sheet in the refrigerator to help the balls set.

BRAZILIAN CHOCOLATE TRUFFLE (BRIGADEIRO)

Steps:

• Combine the coconut milk and honey in a saucepan and cook over medium heat until it starts to boil.
• Lower the heat to low and cook mixture for about 2 hours. After 2 hours the coconut condensed milk should be thick enough so that it does not run off the spoon easily and is reduced to about half.
• Raise the heat to medium and mix in the cacao powder, butter and vanilla.
• Stir the mixture frequently until it boils, then cook for another 12 minutes approximately, scrapping the sides of the pan. This time may vary and what you are looking for is a thick and creamy consistency.
• Let it cool and place it in the fridge for about 2 hours. It is important to cool it before rolling it into balls.
• Remove from fridge, line your hands with butter and start rolling the chocolate into balls. You might need to add more butter to your hands in between a few rolls.
• Cover each ball in cacao powder, coconut or chopped nuts.If you feel the chocolate is not thick enough to roll into balls place it back in the stove at medium heat and let it cook longer, then cool it in the fridge again before attempting to roll it into balls.

TRIO OF BRIGADEIROS

Steps:

• Spray a shallow dish with cooking spray and set aside. Melt the butter in a saucepan over medium-low heat. When the butter has melted, whisk in the condensed milk, cocoa powder and salt until well combined. Cook over a medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture becomes thick and starts to pull away from the bottom and sides of the pan, 7 to 15 minutes.
• Pour the mixture onto the prepared dish and spread it out so it cools quickly. DO NOT touch the mixture with your hands at this point-it is VERY hot. If you are having trouble spreading, use a rubber spatula or spoon. (It doesn't need to look perfect.) Refrigerate until cool enough to comfortably handle, about 1 hour to 70 minutes. (The colder the mixture, the easier the next steps will be.)
• Place the coconut, sprinkles and cocoa powder in separate shallow bowls. Take a tablespoon of the candy mixture and form into a ball. Place the ball on a sheet pan. Continue forming the balls and placing on the sheet pan until all of the mixture is used; you should have 24 to 28 small balls. Once all the balls are prepared, roll each in one of the desired coatings, pressing the flaked coconut and sprinkles coatings so they stick. Place each coated ball in a little paper cup. Serve immediately or refrigerate until ready to eat.