Brigadeiro Recipe Brazilian Truffles

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.

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.

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 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.