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Chocolate Brigadeiros

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Yields about three dozen.

Like many Brazilian sweets, fudge-like chocolate brigadeiros are named after a famous personality. Brigadier Eduardo Gomes was a well-known Brazilian Air Force commander who loved chocolate. Legend has it that brigadeiros were created for and named after him.

  • 1 14-oz. can sweetened condensed milk
  • 2 Tbs. unsalted butter
  • 2 Tbs. heavy cream
  • 1 tsp. light corn syrup
  • 1-1/2 oz. semisweet or bittersweet chocolate (preferably 60% to 62% cacao), chopped
  • 1 tsp. Dutch-processed cocoa powder
  • 1 cup chocolate sprinkles (preferably Guittard)

Put the condensed milk, butter, cream, and corn syrup in a 3-quart heavy-duty saucepan and bring to a boil over medium heat, whisking constantly. Add the chocolate and cocoa powder and continue to whisk, making sure there are no pockets of cocoa powder. As soon as the mixture comes back to a boil, turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense, fudgy batter, about 8 minutes. When the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan.

Slide the mixture into a bowl. (Don’t scrape the pan—you don’t want to use any of the batter stuck to the bottom.) Let the mixture cool to room temperature and then refrigerate uncovered until very firm, 3 to 4 hours.

Put the sprinkles in a bowl. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. Drop each ball into the sprinkles as you finish rolling it. When you have 4 to 6 brigadeiros, toss them in the sprinkles to coat. You may need to exert a little pressure to ensure that the sprinkles stick.

Make Ahead Tips

Store brigadeiros in a tightly covered container at room temperature for up to two days or in the refrigerator for up to two weeks. (If refrigerating, bring to room temperature before serving for the best flavor and texture.)

nutrition information (per serving):
Size : per piece; Calories (kcal): 50; Fat (g): fat g 2.5; Fat Calories (kcal): 20; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 1; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 0;

Photo: Scott Phillips

have made 6 batches in the last couple of days to give as XMAS teacher gifts and they have been a huge success. they're tasty, gooey, and really easy. added bonus - kids can roll and sprinkle and be a part of the process. not sure if ingredients need to be adjusted but have simply doubled the recipe and adjusted cooking time. (agree with previous reviewer about increasing cooking time.) easy peasy!

A very easy tasty recipe. I've made a few times for parties and these little treats fly off the plate! I've learned to cook the batter a little longer then noted just to be on the safe side. I've under cooked them and the little balls became a sticky mess when I tred to roll them.

I used a 70% cocoa and with the sweetened condensed milk it still turned out a very sweet chocolate, I'd use part unsweetened chocolate next time. I didn't find real chocolate sprinkles, so I just poured the mixture into a 9x9 silicone pan and let it set, it made a thin layer, 13 dozen balls would be tiny balls. The texture was very good, like a chewy fudge.

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