Brazilian Brigadeiros

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Now that I’ve finally tried them, I would describe brigadeiros as a delicious, chocolate-y, soft bite fudge-y caramel. Yum, right? They’re also not overly sweet, which I like, so the sprinkles add a perfect amount of additional sweetness! Plus they ended up being incredibly simple to make with only 3 items on the ingredient list (+ sprinkles but those don’t count because sprinkles should be welcome on everything, if desired).

Valentine’s day really snuck up on me this year so I whipped these up as a quick and easy + festive treat! They come together so quickly, barely any measuring, just a little time spent mixing as it cooks, then waiting during a quick chill and you’re ready to roll them into all the sprinkles your heart desires.  

xx 

Let me know in the comments if you try these out! And of course if you have any questions :) happy baking!

Brazilian Brigadeiros  ingredients:  ¼ cup dutch process cocoa (I used Guittard Cocoa Rouge)  1 tablespoon unsalted butter  14 oz sweetened condensed milk (1 can)  Sprinkles for coating  directions:  Coat a bowl or glass container with butter and set aside.  Combine cocoa, butter and condensed milk in a medium saucepan, cook over med-low heat and stir constantly to prevent the bottom from burning. Continue to stir while cooking, until very thick (about 15 minutes). If you drag your spatula across the bottom of the pan it should leave a distinct trail without noticeably moving back to fill it (see photo below). Cook for a minute or two longer if unsure, if the mixture is under cooked the brigadeiros won’t hold their shape but however I didn’t see any negative consequence of cooking an extra minute or so.  Scrape the mixture into your prepared bowl and cover. Refrigerate at least 30 minutes to overnight. To ease the rolling process you can coat your hands with a little butter or use gloves coated in butter. Roll teaspoon to tablespoon sized balls then roll each ball into sprinkles as desired.  Store them in a sealed container to keep their soft fudgy texture. Can be kept 2 days at room temp or stored up to 2 weeks in the fridge.

Brazilian Brigadeiros

ingredients:

¼ cup dutch process cocoa (I used Guittard Cocoa Rouge)

1 tablespoon unsalted butter

14 oz sweetened condensed milk (1 can)

Sprinkles for coating

directions:

Coat a bowl or glass container with butter and set aside.

Combine cocoa, butter and condensed milk in a medium saucepan, cook over med-low heat and stir constantly to prevent the bottom from burning. Continue to stir while cooking, until very thick (about 15 minutes). If you drag your spatula across the bottom of the pan it should leave a distinct trail without noticeably moving back to fill it (see photo below). Cook for a minute or two longer if unsure, if the mixture is under cooked the brigadeiros won’t hold their shape but however I didn’t see any negative consequence of cooking an extra minute or so.

Scrape the mixture into your prepared bowl and cover. Refrigerate at least 30 minutes to overnight. To ease the rolling process you can coat your hands with a little butter or use gloves coated in butter. Roll teaspoon to tablespoon sized balls then roll each ball into sprinkles as desired.

Store them in a sealed container to keep their soft fudgy texture. Can be kept 2 days at room temp or stored up to 2 weeks in the fridge.

mmm…don’t you just want to grab a spoon and take a lick!?

mmm…don’t you just want to grab a spoon and take a lick!?