Salted Licorice Brigadeiros Food

SALTED LICORICE BRIGADEIROS

Steps:

• In a food processor, grind licorice until finely chopped, about 30 seconds (it will be noisy).
• Transfer to a heavy-bottomed saucepan and add 1/4 cup water. Cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted (a few remaining licorice nibs are O.K.), 5 to 7 minutes.
• Add condensed milk and bring to a simmer, stirring. Scrape mixture back into food processor and add chocolate. Process until as smooth as possible (you will still have a few lumps but that's O.K.), about 1 to 2 minutes.
• Scrape mixture into a bowl and chill until very cold, at least 3 hours.
• Pour sprinkles into a bowl. Roll teaspoons of licorice mixture into balls (you may want to lightly coat your hands with butter or oil) and drop them into sprinkles, turning to coat. Place balls into paper candy cups and sprinkle tops with coarse sea salt.

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.

SALTED LICORICE

Steps:

• Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
• In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
• Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
• Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
• Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
• When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

BRIGADEIROS

Steps:

• Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray.
• In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt. Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted-this can take anywhere from 15 to 25 minutes, depending on your stove, but it's better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan. Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.
• When you're ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Store in the refrigerator in an airtight container.

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!

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.