In my 20 Things post I mentioned how my boyfriend Jared is in a band that tours quite a bit. Recently they traveled to Brazil and a fan was nice enough to give Jared a Brazilian cookbook to give to me (thanks Natashia!). A few days ago I asked Twitter for recipe ideas that would satisfy a major chocolate craving I was having. A lot of people mentioned brigadeiros and I remembered seeing a recipe for them in the Brazilian cookbook. Curious as to what brigadeiros even are, I cracked open the book to realize they are fudge-like chocolate candy balls rolled in sprinkles. My mouth was officially watering so I went ahead and tried the recipe out and I’m glad I did because these brigadeiros are fantastic! If you’ve never been to Brazil or never tried these little chocolate treats I definitely recommend you do.
Taste: Ultra chocolate-y.
Texture: Fudgy, chewy, thick, and wonderful.
Ease: These are hands-on but would be fun to make with kids.
Appearance: Anything that is chocolate and rolled in sprinkles looks mighty good to me.
Pros: Fun alternative to chocolate truffles, these have a more fudge-like consistency.
Cons: The saucepan isn’t super fun to clean after making these (I just let mine soak in soapy water for a while before cleaning).
Would I make this again? Yes! Next time I’ll roll these in coconut or nuts. They would be great for the holidays.
Brazilian fudge balls
Yield: About 45 balls
2 (14-ounce) cans sweetened condensed milk
4 tablespoons unsalted butter
2 tablespoons heavy cream
2 teaspoons light corn syrup
3 ounces bittersweet chocolate
2 teaspoons unsweetened cocoa powder
5 ounces good-quality chocolate sprinkles
In a medium saucepan, combine the condensed milk, butter, cream, and corn syrup. Bring the mixture to a boil over medium heat.
Once the mixture starts to bubble, add the chocolate and cocoa powder, whisking to combine. Reduce the heat to low and cook, whisking constantly, until the mixture is dense and fudgy, about 8 to 10 minutes. The mixture is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick residue on the bottom of the pan.
Slide the mixture to a medium bowl (without scraping the bottom) and cool to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
Place the sprinkles in a shallow dish. Roll the mixture into teaspoon-sized balls then roll in the sprinkles. Store the brigadeiros in an airtight container for up to 2 days at room temperature or up to 1 month in the refrigerator. Serve at room temperature.
From Cook Brazilian by Leticia Moreinos Schwartz