Brigadeiros are one of those things that you bite into and the first thing you do is smile. There are many ways of making this delicious treat, this version is from Jessica Skinner who introduced me to my first taste of this decadent delight. Brigadeiros are basically condensed milk and cocoa powder boiled down to the consistency of a truffle and then covered with sprinkles (usually chocolate). What is not to like? Enjoy responsibly. They are rich.
For about 45 brigadeiros, use:
- 3 cans of condensed Milk
- ¾ of a cup of cocoa powder – unsweetened
- Chocolate Sprinkles (or any other sprinkles you may like)
- Small cupcake or candy paper cups
- (Some people add butter in the mix. I don’t)
- Mix the cocoa with half of a can of condensed milk well blended in a large deep frying pan. Once well blended and smooth, pour the remaining 2,5 cans and keep mixing, blending.
- Put the pan in medium heat. Stir nonstop through the entire bottom. After it boils, bring it to in low heat for another 5 minutes or so. It will be cooked once you turn the pan and see the chocolate unglue from the bottom of the pan.
- Set aside and let it cool down.
- You can refrigerate it afterwards.
- Lay the paper cups in a tray or container side by side.
- Once the chocolate is cooled down, it will be thicker and easier to roll them into balls.
- With some oil in your hands for an easy glide, roll the chocolate into balls of the same size. Then roll them in the chocolate sprinkles, before placing them in the paper cups.
For a slightly different version