Brazilian Brigadeirofor Chocoholics Food

BRAZILIAN BRIGADEIRO...FOR CHOCOHOLICS

Steps:

• Empty condensed milk into pan; stir in chocolate powder and cook on stove, stirring constantly.
• Once it comes to a boil, reduce heat and allow to simmer for 2 minutes. Remove from heat; cool (it thickens slightly on cooling) use as required.
• Tip -- The longer you leave it to boil, the thicker it gets. Therefore, using it as icing inside a cake it would need to be a littler thicker than normal. Using it just to eat as a chocolate fix (which most Brazilians do) won't need as much time boiling. This recipe will spice up any old boring cake.
• You can also prepare this in the microwave. Place all ingredients into microwave safe bowl and heat, stirring at intervals until you get the desired thickness. Be careful, this tends to rise up the sides of the bowl. To avoid spillage use a large bowl.

CHOCOLATE BRIGADEIROS

Steps:

• Melt the butter in a large nonstick skillet over medium-low heat. Stir in the sweetened condensed milk, 1/4 teaspoon salt, heavy cream, corn syrup and vanilla. When the mixture starts to bubble, add the cocoa powder and chocolate disks. Cook, stirring constantly with a rubber spatula, until the chocolate melts and the mixture pulls away from the sides and slides around the bottom, 10 to 15 minutes. (The mixture should just lightly bubble around the edges while cooking, so reduce the heat if it's cooking too quickly.)
• Without scraping the bottom of the skillet, transfer the mixture to a medium heatproof bowl. Let cool at room temperature for 30 to 45 minutes. Cover with plastic wrap and refrigerate to cool completely before rolling, 3 to 4 hours.
• Grease a small ice cream scoop with nonstick spray. Scoop out 24 equal mounds of the mixture onto a parchment-lined baking sheet. (Alternatively, refrigerate for 2 hours, then scoop the mounds and refrigerate on the baking sheet until firm, about 20 minutes. The increased surface area makes the mixture cool faster.)
• Spray your hands with nonstick spray and evenly roll each mound into a ball. Then, it's up to your imagination how to garnish. You can simply roll them in cocoa powder or sprinkles. I think storing them in little paper baking cups make them look adorable as well. These are best enjoyed at room temperature.

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.

BRAZILIAN BRIGADEIROS

Steps:

• Combine milk, butter, heavy cream, and corn syrup in medium sauce pan and bring to gentle boil over medium heat.
• As soon as mixture begins to bubble, add chocolate and coca powder, whisking vigorously.
• Reduce heat to low, cook for 8-10 minutes until a dense, fudgy batter, whisking continuously. It will begin to pull away from the sides of the pan and develop little bubble holes.
• Slide out mixture into a bowl and let cool to room temperature; then cover bowl and refrigerate for at least 4 hours.
• Scoop mixture by the teaspoonful, shape into balls and roll in your choice of sprinkles, nuts or coconut. (optional! place in small cupcake holders for more sophisticated look)
• Store in airtight plastic container for up to 2 days at room temperature, or up to one month in the refrigerator.

CHOCOLATE BONBONS (BRIGADEIROS) - BRAZIL

Steps:

• In medium pan, combine milk and cocoa powder. Cook over low, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, about 20 minutes. Add butter and salt. Mix thoroughly before removing from heat.
• When mixture is cool, rub hands with butter and shape into 1-inch balls. Roll in chocolate sprinkles. Place in mini paper cupcake forms.
• Store in fridge until served.

BRAZILIAN BRIGADEIRO (MICROWAVE)

Steps:

• put all the ingredients, but the chocolate sprinkles, in a microwavable bowl
• Microwave it for 3 minutes in high potency.
• Mix it
• Microwave it again for 3 minutes more still in high potency.
• Mix it well until the cream gets some shine and all the bumps disappear.
• Put in the fridge to cool off.
• With 2 spoons make balls and roll it on the granulated chocolate (It is also good if you don't want to roll it, just sprinkle some sugar on top and eat it with a spoon)
• Enjoy it!