BRIGADEIRO
There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it! You can make it in the microwave too, just remember to stir every minute.
Provided by ROMINA_BR
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 20
Number Of Ingredients 3
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.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 11.1 g, Cholesterol 8.2 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 29.2 mg, Sugar 10.7 g
BRAZILIAN BRIGADEIRO-FILLED CHOCOLATE EASTER EGG
For anyone who loves the popular Brazilian chocolate brigadeiro, this is a great recipe! Chocolate eggs are filled with soft brigadeiro and covered with chocolate sprinkles.
Provided by Rita
Categories Brazilian Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Combine condensed milk, cocoa powder, and butter in a pot. Bring to a boil over medium heat, stirring constantly, and cook until mixture begins to pull away from the sides and bottom of the pan. Remove from heat and stir in cream. Beat well with a whisk until smooth. Add more cream, 1 tablespoon at a time, if the filling is too firm.
- Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is about 80% melted, about 5 minutes.
- Pour chocolate onto a clean, smooth surface, ideally marble or granite, and use a knife or spatula to spread and temper. Test the temperature of the chocolate by bringing a chocolate-dipped toothpick to your lips; the chocolate must feel cold on the lips. Continue cooling and testing if it's too hot. Transfer tempered chocolate to a bowl.
- Spread 1 layer of chocolate evenly in the Easter egg mold halves and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Fill chocolate eggs with brigadeiro filling almost up to the edges. Seal filling with another layer of melted chocolate, making sure the filling is completely covered with chocolate and nothing can leak out. Chill until firm and set, about 20 minutes.
- Unmold chocolate eggs one at a time by placing them upside down on a clean surface. Spread a thin layer of melted chocolate on the outside and cover with chocolate sprinkles.
Nutrition Facts : Calories 852.4 calories, Carbohydrate 108.5 g, Cholesterol 78.3 mg, Fat 41.7 g, Fiber 3.8 g, Protein 14.7 g, SaturatedFat 22.9 g, Sodium 191.1 mg, Sugar 91.3 g
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- Combine 2 parts in a glass (microwaveable) bowl and bring it to the microwave to melt on high in 20 to 30 second bursts, stirring gently, until it is melted and the thermometer reads in between 114 to 118F degrees or 108 to 113F degrees if using only milk chocolate. (You may need to microwave in 5-second bursts toward the end.)
- Then, slowly add the remaining chocolate to the melted chocolate, stirring gently, until all the chocolate is melted and the thermometer reads 88 to 89F degrees (85 to 86F degrees of using only milk chocolate).
- Using a silicone brush, brush a layer of chocolate into your mold(s). Bring the mold(s) to the fridge for 10 minutes. Then, brush another layer and bring it to the fridge again, for 10 more minutes. Repeat this process until you've brushed 4 or 5 layers of chocolate and your egg(s) is/are firm and thick enough to hold the brigadeiro, leaving the mold(s) in the fridge for 15 minutes after the last layer.
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