I randomly ended up watching a portion of the Today show last week, and it just so happened they were featuring Leticia Schwartz and her easy Brigadeiro recipe. I watched the two-minute video and decided I had to try to make these little fudge balls. You can’t go wrong with a chocolate dessert, and I’ve never made fudge before. Although after making these, I will be trying my Aunt Melinda’s recipe.
The recipe stated below makes 50 brigadeiros. I’ll put my learning experiences in green, which will hopefully be helpful if you try to make these.
Ingredients I used half of the ingredients listed because I thought 50 were too many to make
- 2, 14-oz. cans sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 2 teaspoons light corn syrup
- 3 ounces, or 90 grams, semi-sweet chocolate with about around 60 percent cocoa solids, chopped – I used semi-sweet chocolate chips which tasted great. 1 TBSP=1oz
- 2 teaspoons unsweetened cocoa powder
- 1 cup chocolate sprinkles from real chocolate – I used powdered sugar and almonds but chocolate sprinkles are traditional after searching the internet
In a medium-heavy bottomed saucepan, place the condensed milk, butter, heavy cream and corn syrup. Bring to a boil over medium heat. Don’t use a non-stick pan, because you want some of the mixture to stick to the bottom at the end. Also, I think I cooked this mixture too long and didn’t read the directions fully, because the next step is very clear on when to add the chocolate.
When the mixture starts to bubble, add the chocolate and 2 teaspoons of cocoa powder. Whisk well, making sure there are no pockets of cocoa powder.
Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter. This takes about eight to 10 minutes. You want the mixture to bubble like lava toward the end so it’s important to use low heat or the sides of the pan will burn. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy. You know it is done when you swirl the pan around and the mixture leaves a thick burnt residue on the bottom of the pan. This step was hard with a non-stick pan because nothing got stuck on the bottom. I also didn’t cook it quite long enough, as the finished product were kind of chewy.
Slide the mixture into a bowl. Don’t scrape the pan — you don’t want to integrate any of the burned bottom. Let the mixture cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least four hours, preferably overnight.
Scoop the mixture by the teaspoonful — or you can use a mini ice cream scoop — and, using your hands, roll each into a little ball about 3/4-inch in diameter, about the size of a chocolate truffle. I used a regular spoon to scoop out the mixture. I would recommend lightly buttering or spraying your hands with non-stick cooking spray, or the mixture will stick to your hands.
Place the sprinkles in a large roasting pan. Roll four to six brigadeiros at a time through the sprinkles, making sure it covers the entire surface. If you don’t have sprinkles, powdered sugar will work well and tastes good. I made some with only powdered sugar and then attempted Mexican Hot Chocolate, with powdered sugar, cinnamon and a little chili powder. I also chopped some almonds for a few.
Store in a plastic container at room temperature for one to two days or up to two weeks in the refrigerator.
I brought these to share with our bible study group and they received a warm reception, which puts them on the repeatable dessert list. These would be fun to have at a party because they are rich, little, chocolately fudge bites. After looking around on the internet, I found it is possible to make these with different flavors and colors, if you use white chocolate. I’ll keep you updated if I try any new versions.
What is your favorite dessert? Have you tried any new recipes lately?