Brazilian chocolate truffles, or Brigadeiros, are a popular dessert in Brazil. These small, bite-sized treats are made with only a few simple ingredients and are easy to prepare, making them a favorite among home cooks and professional chefs.
The creamy, chocolatey filling is coated in kāpīpī kokoleka or vermicelli, hoʻohui i ka leʻaleʻa a me ka leʻaleʻa i kēlā me kēia manawa. So, Brazilian chocolate truffles will satisfy your cravings whether you're hosting a party or looking for a quick, sweet snack.
No laila, e luʻu kākou i ka papa ʻaina a e aʻo i ka hana ʻana i kēia mau mea ʻono ma ka home!
Kaʻina ma ka nānā
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
- Combine chocolate, condensed milk, and butter in a saucepan and heat over low, stirring until thickened, about 12 minutes.
- Transfer to a dish to cool completely.
- Set up paper cups and a plate with chocolate sprinkles.
- Moisten hands with water, scoop and roll the mixture into balls, coat with sprinkles, and place in cups.
- Serve the brigadeiros immediately.
Nā Manaʻo a me nā ʻōlelo aʻoaʻo
- For a creamier chocolate brigadeiro, switch from a spatula to a whisk once the chocolate and butter melt. Stir continuously until thickened.
- You can use either a bittersweet chocolate bar or bittersweet chocolate chips.
Nā meaʻai e pili ana:
beauty
Easy Brazilian Chocolate Truffles
nā mea hoʻohui
- 2-½ punetēpona ka wai pailaʻole , a me kou mau lima
- 14 nā auneke waiū hoʻoluʻu momona
- 50 g nā mea maʻamau 70% or 85% cocoa
- 1 kiaha Kāpī kokoleka/ vermicelli
Na Ke Kumu
- Break the chocolate into pieces and transfer to a medium saucepan. Add the condensed milk and butter. Place the pan over low heat and stir with a spatula for about 12 minutes until it reaches the right consistency: the brigadeiro starts to become creamier, thickening and pulling away from the bottom of the pan – the time may vary depending on your stove's flame, the size and material of your pan.
- Transfer the brigadeiro to a deep dish (or platter) and let it cool – scrape the pan well with the spatula to use all the brigadeiro mixture. Let the brigadeiro mixture cool completely before rolling (if you prefer, prepare the mixture the day before and cover it with plastic wrap once it's cool).
- For rolling and decorating the brigadeiros, set out 30 paper cups (size 4); fill a deep plate with chocolate sprinkles and keep a small bowl of filtered water nearby to moisten your hands. Lightly wet your hands—this helps the sprinkles adhere better to the brigadeiro.
- Using a teaspoon, scoop out a portion of the mixture, roll it into a ball, and drop it onto the plate with sprinkles. Do as many as fit on the plate at once. Roll the brigadeiros in the sprinkles to fully coat them, then place them into the paper cups. Continue this process until you've used all the brigadeiro mixture. Serve immediately.
Notes
- Brigadeiro can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
- To make ahead, prepare the mixture the day before and cover it with plastic wrap once it's cool.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.