Brigadeiro
Brazil's iconic chocolate truffle: condensed milk and cocoa cooked together until thick and glossy, cooled, rolled into balls, then dropped in chocolate sprinkles. Eaten at every Brazilian children's birthday party - and every adult party too. Soft, fudgy, slightly chewy at the edges.
Overview
Sweetened condensed milk, cocoa powder and butter cook together in a heavy pan over medium-low heat, stirring constantly. The mixture goes from runny to slightly thick to a thick paste that pulls cleanly from the bottom of the pan when the spoon is drawn through. Off the heat, cool fully, then roll into small balls and drop in chocolate sprinkles.
Ingredients
- 397 g tin sweetened condensed milk
- 30 g unsalted butter (plus more for greasing hands and plate)
- 4 tablespoons cocoa powder (good-quality, sifted)
- ¼ teaspoon salt
Coating
- 100 g chocolate sprinkles (Brazilian "chocolate granulado", or hundreds-and-thousands at a push)
Method
Stage 1 - Cook
- Combine the condensed milk, butter, cocoa and salt in a heavy non-stick saucepan over medium heat.
- Whisk to dissolve the cocoa.
- Reduce to medium-low; cook 8-12 minutes, stirring constantly with a wooden spoon, until the mixture thickens.
- The brigadeiro is ready when:
- The mixture pulls cleanly away from the bottom of the pan when the spoon is drawn through (you can see the pan base for a moment).
- It holds its shape when scooped onto a plate (doesn't spread).
Stage 2 - Cool
- Pour onto a buttered plate; spread to about 2 cm thick.
- Cool to room temperature 30 minutes; cover and refrigerate at least 3 hours, ideally overnight - this firms up the texture for rolling.
Stage 3 - Roll
- Lightly butter your hands.
- Pinch off teaspoon-sized pieces; roll into balls (around 2 cm).
- Drop each ball into a bowl of chocolate sprinkles; roll to coat.
- Place in small paper cases (traditional) or on a tray.
Stage 4 - Serve
- Serve at room temperature.
Notes
- Don't undercook: Underdone brigadeiro is a soft, sticky mess that won't roll. Cook until you can clearly see the pan base when the spoon passes through.
- Don't overcook: Overdone brigadeiro turns hard and grainy. Pull from the heat the moment it pulls cleanly.
- Stir constantly: Once the cocoa-condensed milk mixture starts to thicken, it scorches in seconds if unattended. Don't walk away.
Storage
- Keeps 5 days in an airtight tin at room temperature; the texture firms slightly.
- Don't refrigerate - they go too hard.
More like this
Banoffee Pie
The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3 hours turns into deep amber dulce de leche. The biscuit base is digestives crushed and bound with melted butter, pressed into a tart tin and chilled. The toffee goes on cold, the bananas are sliced just before serving (so they don't brown), the cream is whipped to soft peaks. Assembled in order. Dusted with cocoa or grated dark chocolate. Cut with a knife dipped in hot water for clean slices.
Cannoli Siciliani
Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey. A pastry dough of plain flour, sugar, cocoa, cinnamon, Marsala, vinegar, butter and egg yolk is mixed, kneaded smooth, rested for 30 minutes, then rolled out very thin (pasta-thin). Discs (12 cm) cut; wrapped around oiled metal cannoli forms; egg-wash sealed; deep-fried at 180°C for 90 seconds until amber and crackling. Cooled, the shells lift off the moulds. The drained ricotta sweetens with icing sugar, vanilla and orange zest; chocolate chips and chopped candied peel fold through. Piped into the shells at the moment of serving; ends dipped in chopped pistachio or chocolate; dusted with icing sugar.
Cheesecake Brownies
Two mixtures, one tin. The brownie batter goes in first: dark chocolate and butter melted, sugar and eggs whisked light, folded together with flour and cocoa. The cheesecake topping is full-fat cream cheese beaten with sugar, an egg yolk, vanilla and a squeeze of lemon - the lemon keeps the white layer bright against the brown. Spooned over the brownie in dollops, then dragged through with a knife to make figure-eight ribbons. Baked low and slow so the cheesecake sets without browning much; cooled fully before slicing.
Chocolate Babka
A rich enriched dough is mixed and kneaded; first rise overnight in the fridge for the best flavour and easier handling. The next day, the cold dough rolls into a wide rectangle; chocolate filling spreads thick to the edges; rolls into a tight log. The log is sliced lengthwise, twisted into a braid (cut sides facing up to expose the chocolate), tucked into a loaf tin and proofed. Bakes; brushes with sugar syrup hot from the oven.