Brigadeiros (friend of ci)
Brigadeiros (Chocolate Fudge Balls)
Brazil
Makes about 20 balls
Difficulty Level: Intermediate
→ Brigadeiros are small, fudgy, truffle-like candies from Brazil. They are usually decorated with sprinkles and served on tiny cupcake liners. You just need to cook down sweetened condensed milk with cocoa powder and a pinch of salt to get these rich and chocolatey candies.
→ For this recipe I prefer to use Dutch processed cocoa powder, but regular cocoa powder will work too!
1 tablespoon butter, plus more for greasing your hands
1 (14 ounce) can sweetened condensed milk
5 tablespoons Dutch-processed cocoa powder, sifted
¼ teaspoon sea salt
Vegetable oil spray
1 cup sprinkles (any color or shape)
Line a rimmed baking sheet with parchment paper. In a large heavy bottomed saucepan, melt the butter over low heat. Add the sweetened condensed milk, cocoa powder, and salt and whisk until well combined. Cook until the cocoa is dissolved and the mixture is smooth, 3 to 5 minutes.
Increase the heat to medium, and cook, stirring constantly with a rubber spatula, until the mixture starts to thicken and looks shiny, 5 to 7 minutes. It should pull away from the bottom of the saucepan when you drag the spatula across (ask a grown-up for help). Turn off the heat.
To test for doneness, fill a small glass with cold water. Scoop out ½ teaspoon of the chocolate mixture and place the measuring spoon with the chocolate mixture in the glass of water. Let it sit until it is cool to the touch, about 30 seconds. Then squish it with your fingers--it should feel soft and fudgy. If it is not ready, return the saucepan to medium heat and cook for 1 more minute (just don’t cook it for too long or the mixture will harden).
Spray the rubber spatula lightly with vegetable spray. Use the greased rubber spatula to scrape the chocolate from the saucepan onto the parchment-lined rimmed baking sheet and spread it out. Let the chocolate mixture cool until it is cool enough to handle, 20 to 25 minutes.
Pour the sprinkles into a small bowl. Rub some extra butter on your hands. Scoop 1 tablespoon of chocolate mixture and use your hands to roll it into a ball.
Place the ball in the bowl of sprinkles and shake the bowl until it is covered all over. Transfer the brigadeiro to a serving platter. Repeat rolling with remaining chocolate--you should have about 20 brigadeiros.
Serve. (Brigadeiros can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week).
https://americastestkitchen.com/guides/test-recipes/brigadeiros-chocolate-fudge-balls-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=
Brazil
Makes about 20 balls
Difficulty Level: Intermediate
→ Brigadeiros are small, fudgy, truffle-like candies from Brazil. They are usually decorated with sprinkles and served on tiny cupcake liners. You just need to cook down sweetened condensed milk with cocoa powder and a pinch of salt to get these rich and chocolatey candies.
→ For this recipe I prefer to use Dutch processed cocoa powder, but regular cocoa powder will work too!
1 tablespoon butter, plus more for greasing your hands
1 (14 ounce) can sweetened condensed milk
5 tablespoons Dutch-processed cocoa powder, sifted
¼ teaspoon sea salt
Vegetable oil spray
1 cup sprinkles (any color or shape)
Line a rimmed baking sheet with parchment paper. In a large heavy bottomed saucepan, melt the butter over low heat. Add the sweetened condensed milk, cocoa powder, and salt and whisk until well combined. Cook until the cocoa is dissolved and the mixture is smooth, 3 to 5 minutes.
Increase the heat to medium, and cook, stirring constantly with a rubber spatula, until the mixture starts to thicken and looks shiny, 5 to 7 minutes. It should pull away from the bottom of the saucepan when you drag the spatula across (ask a grown-up for help). Turn off the heat.
To test for doneness, fill a small glass with cold water. Scoop out ½ teaspoon of the chocolate mixture and place the measuring spoon with the chocolate mixture in the glass of water. Let it sit until it is cool to the touch, about 30 seconds. Then squish it with your fingers--it should feel soft and fudgy. If it is not ready, return the saucepan to medium heat and cook for 1 more minute (just don’t cook it for too long or the mixture will harden).
Spray the rubber spatula lightly with vegetable spray. Use the greased rubber spatula to scrape the chocolate from the saucepan onto the parchment-lined rimmed baking sheet and spread it out. Let the chocolate mixture cool until it is cool enough to handle, 20 to 25 minutes.
Pour the sprinkles into a small bowl. Rub some extra butter on your hands. Scoop 1 tablespoon of chocolate mixture and use your hands to roll it into a ball.
Place the ball in the bowl of sprinkles and shake the bowl until it is covered all over. Transfer the brigadeiro to a serving platter. Repeat rolling with remaining chocolate--you should have about 20 brigadeiros.
Serve. (Brigadeiros can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week).
https://americastestkitchen.com/guides/test-recipes/brigadeiros-chocolate-fudge-balls-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=