Brigadeiro Brazilian Chocolate Bonbontruffle Recipes

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.

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.

CHOCOLATE BRIGADEIROS

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.

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.