Someone stole my camera. I got it back, thank goodness, but the culprit hasn’t been found yet. He did take a few selfies, so I’ve some clues.
Exhibit A: Small feet.
I think I can outrun him, if need be.
Exhibit B: Half of a face with hair that is far too long (his mother probably has been really busy lately making this season merry and bright for her kids, and keeping the house somewhat clean, and making sure everyone is fed, and binge watching The Crown.)
I don’t know who this adorable madman is, but I assure you, he will be found. Let’s make Brigadeiros.
Brigadeiros are a delicious Brazilian chocolate dessert. They taste of rich hot chocolate, and have the texture of softened taffy. They are quite like a chocolate truffle, but sweetened condensed milk is used instead of heavy cream. Click here for a fabulous instructional video by Street Smart Brazil on how to make these delicacies. I got this recipe from America’s Test Kitchen Christmas Cookies 2016 magazine. Begin by stirring cocoa powder and water until a smooth, thick paste forms. This step will help dissolve the cocoa better in the overall mixture.
Melt butter in a saucepan and then pour in a can of sweeten condensed milk.
Add the cocoa paste to the mixture and stir until thick. This will take you about 25 minutes. It is important to reach the right consistency, otherwise, in the end, the Brigadeiros will not hold their shape.
Pour mixture in a greased baking pan and refrigerate for at least 30 minutes, or as long as 24 hours.
Scooping out a Brigadeiro is a very messy process. Seeing how I’m the sole baker and photographer here at Project Pastry Love I do not have any photos of this next step. Sorry! Using a small, greased ice cream scoop, scoop out a tablespoon amount of the chocolate mixture. Between greased palms roll the mixture into a ball. Finally, roll the balls in sprinkles.
Chill the Brigadeiros in the refrigerator for 30 minutes to set. After that, they are ready to be devoured.
- 2 TBS (42 g) Unsweetened Cocoa Powder
- 4 to 6 TBS Water
- 2 TBS (28 g) Unsalted Butter
- 14 oz. can of Sweetened Condensed Milk
- Sprinkles
- Oil spray
- Lightly grease a small baking pan (8-inch square pan would work). Set aside.
- In a small bowl, stir together the cocoa powder and water until a smooth, thick paste forms. Set aside.
- In a medium-sized sauce pan over medium heat, melt the butter. Once melted, pour in the sweetened condensed milk and cocoa paste. Stir constantly until mixture thickens. This should take about 20 to 25 minutes. It is ready to be removed from the heat when you can part the mixture by scraping the bottom of the saucepan with a spoon and it very slowly comes back together.
- Pour the mixture into your prepared pan, cover with plastic and chill in the refrigerator for 30 minutes, or as long as 24 hours.
- Spray a small ice cream scoop and the palms of your hands with oil. Scoop out a tablespoon amount of the chocolate mixture. Roll into a ball between your hands, and then roll in a plate filled with sprinkles. Finally, place in a mini cupcake liner. Repeat this process with remaining chocolate mixture. Once you’ve scooped it all out refrigerate the Brigadeiros for at least 30 minutes. They can also be kept in an airtight container for up to 2 weeks. Enjoy!
- Small baking pan, like an 8-inch square
- Medium-sized saucepan
- Small ice cream scoop
- Mini cupcake liners
