Recipe courtesy of Aliya LeeKong
Recipe courtesy of Aliya LeeKong
Watch how to make this recipe.
Chocolate Brigadeiros
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- Level: Easy
- Total: 5 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings (24 brigadeiros)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 231
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 140 mg
Brigadeiros are a Brazilian docinho, or sweet, that is enjoyed all over the country. These are little balls of luscious, milk fudge that are ridiculously easy to make and that can be layered with any flavor combo you like. These can be as simple as three ingredients—sweetened condensed milk, unsalted butter and whatever you are garnishing these little guys with—but I love the chocolate ones. I use real chocolate here in lieu of just cocoa powder (the tradition) to give it a much richer taste. This version is somewhere between a truffle and a traditional brigadeiro, but the result is simply heavenly: rich, thick fudgy bites!
- Level: Easy
- Total: 5 hr 15 min
- Active: 30 min
- Yield: 8 to 10 servings (24 brigadeiros)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 231
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 140 mg
Ingredients
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Directions
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26m
Easy
CLASS
- 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.
Cook’s Note
The brigadeiros can be refrigerated in an airtight container for up to 1 month. Bring to room temperature before serving. Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.
