Brigadeiro:
Probably the national dessert of Brazil they look like balls of chocolate similar to truffles. A thick mix of condensed milk, butter and chocolate powder is rolled into small balls and cooked. Once cooled, they are covered in chocolate sprinkles like a truffle. They are named after a Brigadier that helped stop a communist coup in Rio.
Probably the national dessert of Brazil they look like balls of chocolate similar to truffles. A thick mix of condensed milk, butter and chocolate powder is rolled into small balls and cooked. Once cooled, they are covered in chocolate sprinkles like a truffle. They are named after a Brigadier that helped stop a communist coup in Rio.
Website for
brigadeiro - http://www.bettycrocker.com/recipes/brigadeiro-brazilian-chocolate-truffles/a8e58baf-35d3-4500-ae1d-828fcfe92aa0
- recipe
I chose to include brigadeiro not only because it is so popular and highly regarded in Brazil but also because I have tried this delicious desert myself. In fact I had my Brazilian boyfriend make it for me one night for desert. I did not have the pleasure of watching him make it, because he made it before I came over, but it was quite good. As an American, I think it tastes very different from chocolate truffles, which is the closest thing that they are comparable to in America. The texture and consistency is very similar, but I think they taste more chocolaty and sweeter. The good thing about Brigadeiro is that you have the freedom to put whatever topping you like on it! Top it with coconut, almonds, sprinkles, chocolate chips, or anything else you like.
The version I
had was different from traditional Brigadeiro in the sense that it did not come
in little round balls. Instead, it was just in a dish. I have never tried the
Brigadeiro in ball form, but I’m sure it
tastes very similar.
http://stumblingoverwords.blogspot.com/2011/03/about-brigadeiro.html - this is more what I ate looked like, only with chocolate sprinkles on top.
Ingredients
2 cans (14 oz each) sweetened condensed milk (not evaporated)
1/4 cup unsweetened baking cocoa 2 tablespoons unsalted butter
1/2 cup chopped pistachio nuts
1/3 cup chopped sliced almonds
1/3 cup shredded coconut
1/3 cup chocolate candy sprinkles
1/3 cup colored candy sprinkles
Directions
- 1 Grease large shallow pan or platter with
butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and
2 tablespoons butter to boiling, stirring constantly with wooden spoon.
Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly,
until mixture is thick and shiny and starts to pull away from bottom and
side of saucepan when pan is tilted. Pour mixture into shallow pan; cool
completely (refrigerate to firm up faster).
- 2 Place remaining ingredients in separate
small bowls. Use teaspoon or melon baller to scoop truffle mixture, then
use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in
pistachios, almonds, coconut or sprinkles. Place in mini paper baking
cups.
- 3 Store tightly covered at room temperature
up to 2 days or in the refrigerator up to 1 week.
EXPERT TIPS
Expert Tips
To make rolling the balls easier, chill
the truffle mixture in the refrigerator until firm before scooping and rolling
it.
Toast the almonds and/or pistachios, if
desired, before rolling the truffles.
Put a variety of truffles in small gift
boxes for friends and family.
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