Brigadeiros Or Chocolate Drops Recipes

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!

BRIGADEIROS OR CHOCOLATE DROPS

Steps:

• Heat the milk, bittersweet chocolate, butter and salt in a heavy saucepan over medium heat until the mixture thickens, about 15 minutes. Make sure you keep mixing the pan constantly with a wooden spoon. When the mixture begins to "dis-glue" from the pan or when you can see the bottom of the pan after scraping the wooden spoon on the bottom of the pan, you know the cooking process is over.
• Remove from heat and transfer mixture on a well greased plate.
• Let cool for 15 minutes.
• Grease your hands well and form 1 inch balls with your hands. Roll the balls into a plate full of sprinkles. Cover the ball well with the sprinkles. You may need to wash your hands in between rolling out these candies, because after a while the mixture will begin clinging to your hands. Wash out your hands, grease them up again (I just use a spray bottle) and begin rolling again. Serve in miniature paper liners.

BRIGADEIRO CHOCOLATE DELIGHTS

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.

BRIGADEIROS

Steps:

• If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
• Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
• Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
• Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or 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.

CHOCOLATE BRIGADEIROS

Steps:

• 1 In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.
• 2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it's important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.
• 3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
• 4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).
• 5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.

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.

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.