It has always been a dream of mine to document all of my Mothers recipes that I grew up with. So today I am sharing one of my absolute favourites, the Brazilian Brigadeiro. This amazing sprinkle covered ball is a simple Brazilian chocolate bonbon, created in the 1940s. This candy is extremely popular in Brazil and is typically served at birthday parties. Every time I make them or bite into one, I am instantly taken back to my childhood and all of our fun parties. My sister and I would help my Mother lay out the foil cups and roll the candy into balls. I adore this tradition and plan to share these memories with my daughters.
That being said, this recipe definitely holds more sentimental value than it does nutritional value. Its full of chocolate covered calories, but oh so worth it!!
I like (and usually suggest) making this recipe about 3 days before the event. When you let the brigadeiro sit out for a few days, it creates a crunchy shell on the outside with a gooey chewy inside. That to me is the perfect consistency! The desert itself is slightly time consuming so make it on a day where you can dedicate the time.
Ingredients: 1 can of condensed milk / 2 tablespoons of chocolate powder (coco powder) / 1 tablespoon unsalted butter
One can recipe would be enough for a very small batch. We usually host a 25-30 person event so I like to use four cans, so I have enough (plus a little extra)!
Here are the steps:
1) Pour four cans of condensed milk into a large pot. I have always used Eagle Brand and suggest not using the “fat free” version. The consistency turns out weird.
2) Add in eight tablespoons of chocolate powder. My Mother has always used quick powder. You can also use hot chocolate mix or just straight coco powder. The coco powder is significantly less sweet and does add a bit of a bitter taste. Here I am using hot chocolate mix (sans the little marshmallows).
3) Add four tablespoons of unsalted butter.
4) Mix, and mix, and mix….and just when you think you can’t mix any more, you keep on mixing!! This need to be done over med/ low heat. If you don’t continue to mix as it cooks, it will VERY quickly stick to the bottom of the pan. So mix away!
5) About 20-30 minutes later, you will notice the batter starting to caramelize. You will know its ready to be pulled off the heat when it starts to bubble and completely pull away from the bottom of the pan, like so.
6) Pull batter off the heat and pour into a greased Pyrex dish. Let this sit at room temperature for about four hours, or until the mixture has completely cooled to room temperature.
7) In the mean time… go nuts and lick the spoon!! This is probably the best part.
8) Once the batter is ready to roll, take about 3/4 of a teaspoon of the mixture and dunk into a plate full of chocolate sprinkles. From there, roll into a pretty chocolate ball and place into candy cups on a tray. You will probably want to grease your hands for this part, that way the batter won’t stick to your fingers.
Once you’re done, the end result will look like this! Served on a pretty cake stand, this little chocolate ball is sure to make a delicious and beautiful statement to your candy and desert table! Enjoy!!
If you have any questions about this recipe, please feel free to ask at any time!
Thanks so much for stopping by!