Brazilian chocolate truffles - brigadeiro
The secret to true Brazilian brigadeiros is mastering the ponto, the precise point where the chocolate mixture pulls cleanly from the pan. This technique transforms condensed milk and cocoa into a uniquely dense, chewy confection with a texture all its own. The process is a lesson in patient stirring until the base is thick enough to hold its shape. Our version rolls these fudgy spheres in toasted pistachio, almond, and desiccated coconut for a satisfying, crunchy contrast.
Instructions
step 1 In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon.
Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom. step 2 Stir in the vanilla and vigorously mix again.
Pour the mixture onto a buttered plate.
Chill for at least 2 hrs. step 3 Butter your hands and pinch off some of the dough to make 2.5cm balls.
Place your toppings into small bowls and roll the balls of one of the decorations.
Place in mini paper baking cups or on a tray lined with non-stick baking paper.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
