Chocolate truffles Brazil, ma ọ bụ Brigadeiros, bụ ihe eji megharịa ọnụ na Brazil. A na-eji obere ihe ndị a dị ntakịrị na-eme ihe ndị a dị ntakịrị ma dị mfe ịkwadebe, na-eme ka ha bụrụ ọkacha mmasị n'etiti ndị na-esi nri ụlọ na ndị ọkachamara ọkachamara.
A na-ekpuchi ude ahụ na-egbuke egbuke, chocolatey chocolate sprinkles or vermicelli, na-agbakwunye ihe na-atọ ụtọ na ememe na oge ọ bụla. Yabụ, truffles chọkọleti Brazil ga-egbo agụụ gị ma ị na-eme oriri ma ọ bụ na-achọ nri ngwa ngwa, dị ụtọ.
Yabụ, ka anyị banye n'ime usoro nri wee mụta ka esi eme nri ndị a na-atọ ụtọ n'ụlọ!
-Awụlikwa elu na-:
Usoro na ilekiri
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
- 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.
Ndụmọdụ na ndụmọdụ
- 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.
Ntụziaka emetụtara:
Ntụziaka
Chocolate Truffles Brazil dị mfe
Efrata
- 2-½ tablespoons bọta nke a na-agwaghị agwa , gbakwunyere maka aka gị
- 14 ounces milktọ mmiri ara ehi a gwakọtara agwakọta
- 50 g chocolate 70% or 85% cocoa
- 1 Iko Chocolate sprinkles / vermicelli
ntuziaka
- 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.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.