Chocolate brigadeiros are the unofficial national candies of Brazil. They combine the elegance of truffles with the chewiness of chocolate fudge. Evidently, in Brazil, you can't have a birthday party or a wedding with out serving brigadeiros.
In Brazil, they are sold both in fancy candy stores and also as a street food. Typically, they are rolled in chocolate sprinkles after shaping, but you can coat them in colorful sprinkles, finely chopped nuts, or even cocoa powder like truffles.
If you are a chocolate lover, these brigadeiros will totally satisfy your cravings. While traditional brigadeiros are typically just sweetened condensed milk, cocoa powder, and butter, plus sprinkles, these are also enriched with bittersweet chocolate, adding to the chocolate deliciousness.
Traditional brigadeiros are chocolate, but you can make them in many other flavors. I also made them with coconut milk and coated them with coconut flakes. So good. I'll be posting the recipe soon.
About Brigadeiros:
Brigadeiros were supposely created by a confectioner in 1946 to promote the presidential candidacy of Brigadier Eduardo Gomes, an air force commander who happened to love chocolate (and also was supposed to have been quite handsome). The candies were sold at political rallies.
It was also the first election cycle where women were permitted to vote. Eduardo lost the election to another military leader, but the brigadeiro lives on.
Another theory about the development of brigadeiros is that, when the Nestle company introduced sweetened condensed milk, the ingredient became an essential pantry ingredient.
If you are intimidated with the process of making candy, especially if it involves thermometers and "stages," this recipe is a great way to begin your candy-making journey. The most important task is to pay close attention to the ingredients as you are cooking them to catch the mixture at just the right time.
Ingredients in these Chocolate Brigadeiros:
Sweetened Condensed Milk: Evidently, this ingredient is ubiquitous in Brazilian kitchen pantries. In Brazil, it's called Leite Moça (the lady's milk).
Unsalted Butter.
Heavy Cream.
Light Corn Syrup.
Bittersweet Chocolate (about 60 percent cacao).
Dutch-processed cocoa powder.
Chocolate Sprinkles: While you definitely could use regular chocolate sprinkles, I used some sprinkles I found at a local specialty Dutch market that are labeled "chocolate hail." They are acually real chocolate. These sprinkles are often sprinkled on bread and butter in the Netherlands, but they are perfect for these brigadeiros. You could pretty much eat them with a spoon and feel like you are eating a chocolate bar.
P.S. the sprinkles section in this beloved little Dutch market is huge!
Tips for Success in Making These Brigadeiros:
You will cook the ingredients together in a saucier or sauce pan. Once everything melts and blends together, stir the ingredients constantly over medium low heat. The mixture will begin to thicken. As you whisk, watch for the whisk to create trails in the pan and for the mixture to come together as a "blob" and slide to the side of the pan as a "unit" if you tilt the pan.
Note: You will need to catch it at the right time. If you remove it too soon, the candy will not harden, and if you cook it too long, the candy will be too chewy.
When the batter is ready, pour it into a bowl. Do not scrape the bottom of the pan into the bowl as much as you'd like to!
Tools You Might Need:
Saucier Pan: While having the curved sides of a saucier is not necessary, it really helps to prevent the chocolate mixture from getting stuck in the corners of a straight-sided pan while whisking.
Whisk.
Cookie Scoop: A small cookie scoop is my favorite tool for portioning the fudge.
Petit Four Paper Cups: They are slightly smaller than mini cupcake liners. I didn't have any so I used mini cupcake liners.
How to Store Brigadeiros:
You can store these in an airtight container at room temperature for up to two days or in the refrigerator for up to two weeks. Bring them to room temperature for serving for the best flavor.
This week, the Sunday Funday group is sharing recipes for candy! Be sure to visit all of my pals' creations!
Sunday Funday - Candy!
- Chocolate Brigadeiros by Karen's Kitchen Stories
- Chocolate Medallions by Mayuri's Jakoni
- Dark Chocolate Miso Rocky Road by Food Lust People Love
- Honeycomb Toffee by Amy's Cooking Adventures
- Honeycomb Candy by A Day in the Life on the Farm
- Milk Cream by Sneha's Recipe
- Snowberry Torrone by Culinary Cam
Chocolate Brigadeiros
Ingredients
- 1 14-ounce can of sweetened condensed milk
- 2 tablespoons of unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon light corn syrup
- 1 1/2 ounces of bitterweet chocolate, chopped
- 1 teaspoon of Dutch-process cocoa powder
- 1 cup Chocolate sprinkles, preferably real chocolate
Instructions
- To a 3-quart heavy saucier or saucepan, add the condensed milk, butter, cream and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Add the chocolate and cocoa and continue whisking as the ingredients cook.
- When the mixture returns to a boil, reduce the heat to medium-low, and cook, whisking constantly. When the mixture begins to come together into a fudgy batter that forms a sort of "ball" that slides as you tilt the pan and the whisk leaves a visible trail on the bottom of the pan. The time should be about 8 minutes.
- Pour the mixture into a bowl. Do not scrape the the chocolate at the bottom of the pan into the bowl, as much as you might want to. Let cool to room temperature and then refrigerate, without covering, until solid, about 3 hours plus.
- Place the sprinkles into a bowl and then, using a small cookie scoop (about 1 to 1 1/2 inch in diameter) or melon baller, scoop the mixture and then, using your hands, form the fudge into a ball. Roll the balls in the chocolate sprinkles and gently press the sprinkles into the fudge.
Nutrition Facts
Calories
108Fat (grams)
4 gSat. Fat (grams)
3 gCarbs (grams)
16 gFiber (grams)
0 gNet carbs
16 gSugar (grams)
16 gProtein (grams)
2 gCholesterol (grams)
11 mgThis recipe was adapted from Fine Cooking Magazine, which is no longer being published (which makes me very sad). The issue was April/May 2009. The author is Brazilian-born Leticia Moreinos Schwartz. She continues to refine her brigadeiros recipes. You can find her on her own website, Chef Leticia.
I have had these on my to-make list for a long time. I will definitely give them a try now. Thanks for the inspiration.
ReplyDeleteThanks Camilla! They really are delicious!
DeleteInteresting history about Brigadeiros.. I've wanted to make these but never got round to it. With the tips you've given it encourages me make them soon.
ReplyDeleteI made these too! They are so delicious!
ReplyDelete