Homemade Brigadeiros 3 Ingredient Truffles Recipes

3 INGREDIENT BRAZILIAN TRUFFLES RECIPE BY TASTY

3 Ingredient Brazilian Truffles Recipe by Tasty image

Here's what you need: sweetened condensed milk, butter, cocoa powder, chocolate sprinkle

Provided by Ellie Holland

Yield 12 truffles

Number Of Ingredients 4

Ingredients

1 can sweetened condensed milk
2 tablespoons butter, plus more for greasing
⅓ cup cocoa powder
chocolate sprinkle, to decorate

Steps:

Put a pot on a medium low heat and melt the butter with the condensed milk.
Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
It's done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
Spread the mixture onto a buttered plate and refrigerate for 2 hours.
When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
Enjoy!

Nutrition Facts : Calories 133 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, Sugar 17 grams

BRIGADEIRO - BRAZILIAN CHOCOLATE TRUFFLES

Brigadeiro - Brazilian Chocolate Truffles image

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

Ingredients

2 cans (14 oz each) sweetened condensed milk (not evaporated)
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter
1/2 cup chopped pistachio nuts
1/3 cup chopped sliced almonds
1/3 cup shredded coconut
1/3 cup chocolate candy sprinkles
1/3 cup colored candy sprinkles

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

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