Brigadeiro Traditional (from cacao)
- 395 gr. sweetened condensed milk (1 can)
- 30 gr. unsweetened cocoa powder
- 20 gr. butter
- Butter or margarine to grease the hands
- Chocolate sprinkles to decorate
- Paper bonbon cups
- In a medium saucepan combine cocoa, butter and condensed milk. Cook over medium heat, stirring, until thickened, enough to show the pan bottom during stirring, about 10 minutes. Remove from heat and pour into a greased dish and let rest until cool to room temperature. Grease your hands with butter and form into small balls (around 15 to 20 gr. each) and roll the balls in chocolate sprinkles to decorate and if you like, place into paper bonbon cups.
2. Like you can see in the photos, I use a pan with Tefal, because it can burn very quick.
3. To stir I use a silicone spoon, because I love my pans! 😉 And, please, stir quick and all the time, because if it sticks on the bottom you will get some hard parts in the Brigadeiro and this is not good.
4. When start boiling, count around 10 min. cooking and should be ready.
If after it gets cold, room temperature, it still doesn’t keep the form when you form the balls, just cook a bit more again. If you get it too hard, that means, it passes the point to be chewy, just put it back to the pan and add a little bit milk (really a little bit) and cook a bit. It should soften and you will get it OK. For me was necessary to make it few times to catch the “feeling” for the right point. But don’t get disappointed if is not perfect for the first time, it will be delicious anyway! This recipe is gluten free.
More recipes soon: White, coconut, 2 colors, churros, caipirinha, and more!