Yum! I’ll be the first to admit that the term “brigadeiro” is new to me, but it being chocolate AND able to be rolled in just about any topping, I’d say it’s a hit with me already. These would be great for a shower or even a wedding favor. This recipe was submitted by Megan from 12:33 Photography, and here is what she had to say along with her recipe.
WHEN clients come to my studio, I always try to have something special. Whether it’s lemon sugar cookies, lavender shortbread squares or these brigadeiros, a nice drink and something homemade is the southern lady coming out in me.
This recipe is simple to make! The hardest part was not “testing” the chocolate as it cooled. I must say, on recipes like this, I always use the best ingredients. I had some Askinosie Cocoa Powder (oh, so good!) I used instead of the Dutch cocoa powder recommended. Seek out good cocoa powder! I also rolled each ball in coconut. Not for any reason except we love coconut!
Next time, I’m thinking of making this recipe a little southern with chopped pecans. Some walnuts would also be nice. Once my mint plant gets a little bigger, I’ll try finely chopping a few leaves and mixing them in right before I remove the chocolate mixture from the stove. There are so many ways to make this recipe something special with minimal effort!
I tripled the recipe and tossed the balls in the freezer for serving at a later time.
- 3 tablespoons dutch processed cocoa powder
- 14 ounces sweetened condensed milk
- 1 tablespoon unsalted butter
- chocolate sprinkles
- shredded coconut
- crushed Oreo’s
- rainbow sprinkles
- pecans or walnuts
- In a medium saucepan over medium heat, combine cocoa powder, butter and condensed milk.
- Cook, stirring occasionally for 10 minutes. The consistency should be thick after cooking. Remove the saucepan from the heat and let the mixture rest until cool enough to touch.
- Scoop the mixture into small balls, about 3/4 inch in diameter, and roll in the topping of your preference. Chill before serving.