Best Brigadeiros Chocolate Fudge Truffles Recipes

TRIO OF BRIGADEIROS

Steps:

• Spray a shallow dish with cooking spray and set aside. Melt the butter in a saucepan over medium-low heat. When the butter has melted, whisk in the condensed milk, cocoa powder and salt until well combined. Cook over a medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture becomes thick and starts to pull away from the bottom and sides of the pan, 7 to 15 minutes.
• Pour the mixture onto the prepared dish and spread it out so it cools quickly. DO NOT touch the mixture with your hands at this point-it is VERY hot. If you are having trouble spreading, use a rubber spatula or spoon. (It doesn't need to look perfect.) Refrigerate until cool enough to comfortably handle, about 1 hour to 70 minutes. (The colder the mixture, the easier the next steps will be.)
• Place the coconut, sprinkles and cocoa powder in separate shallow bowls. Take a tablespoon of the candy mixture and form into a ball. Place the ball on a sheet pan. Continue forming the balls and placing on the sheet pan until all of the mixture is used; you should have 24 to 28 small balls. Once all the balls are prepared, roll each in one of the desired coatings, pressing the flaked coconut and sprinkles coatings so they stick. Place each coated ball in a little paper cup. Serve immediately or refrigerate until ready to eat.

CLASSIC BRIGADEIROS RECIPE BY TASTY

Steps:

• In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in chocolate sprinkles.
• Enjoy!

BRIGADEIRO - BRAZILIAN CHOCOLATE TRUFFLES

Steps:

• 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).
• 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.
• Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

BRIGADEIRO RECIPE (BRAZILIAN TRUFFLES)

Steps:

• Set a large wide pot over medium heat. Add the sweetened condensed milk, cocoa powder, butter and salt. Mix well.
• Cook the fudge, stirring consistently, so the condensed milk doesn't burn, for 12-18 minutes. The fudge will thicken from a thin brownie-like batter to a thick fudgy dough texture. Once it's very thick, remove from heat.
• Allow the fudge to cool and thicken to room temperature.
• Set out 45 mini cupcake liners on a rimmed baking sheet. Pour the sprinkles into a shallow dish.
• Butter your hands so the fudge doesn't stick. Portion out 2 teaspoon balls of fudge and roll tightly in your hands. Then dunk the fudge ball in the sprinkles and shake the pan to coat the ball on all sides.
• Place the coated fudge ball in a paper liner. Repeat, repeat, repeat. Once all the fudge balls are formed and coated in sprinkles, place the baking sheet in the refrigerator to help the balls set.

BRIGADEIROS - CHOCOLATE FUDGE TRUFFLES

Steps:

• Pour the condensed milk into a heavy based saucepan.
• Stir in the cocoa powder and the salt.
• Cook, stirring constantly, over a low heat. Keep the mixture at a slow simmer to prevent burning and sticking. Do not leave unattended.
• Cook for 10-15 minutes, stirring, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
• Remove from heat and stir in the butter and the vanilla.
• Chill in the refrigerator for 30 minutes.
• Using buttered hands, roll the mixture into 1 inch balls.
• Roll each ball in the chocolate sprinkles, and place in a paper liner.
• Chill until ready to serve. Store in the refrigerator.

BRAZILIAN CHOCOLATE TRUFFLES - BRIGADEIRO

Steps:

• 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.
• Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs.
• 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.

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

CHOCOLATE BRIGADEIROS

Steps:

• 1 In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.
• 2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it's important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.
• 3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
• 4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).
• 5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.