Chocolate Bonbons Brigadeiros Brazil Recipes

CHOCOLATE BONBONS (BRIGADEIROS) - BRAZIL

Steps:

• In medium pan, combine milk and cocoa powder. Cook over low, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, about 20 minutes. Add butter and salt. Mix thoroughly before removing from heat.
• When mixture is cool, rub hands with butter and shape into 1-inch balls. Roll in chocolate sprinkles. Place in mini paper cupcake forms.
• Store in fridge until served.

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Steps:

• Combine sweetened condensed milk and cocoa in medium saucepan. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes or until mixture pulls away from the sides of the pan. Remove from heat. Add butter and salt; mix thoroughly. Let cool for 20 minutes.
• Line baking sheet with wax paper. Using teaspoon, drop 1-inch dollops of chocolate mixture onto prepared baking sheet. Refrigerate for 30 minutes. Spray hands with cooking spray. Shape or roll chocolate mixture into balls and then roll in sprinkles. (Hands may need to be resprayed while rolling). Keep refrigerated in airtight container for up to 5 days.

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.