Li-truffle tsa chokolete tsa Brazil, kapa Brigadeiros, ke sejo se ratoang haholo Brazil. Lijo tsena tse nyane, tse boholo ba ho loma li entsoe ka lisebelisoa tse 'maloa feela tse bonolo' me li bonolo ho li lokisa, li etsa hore e be tse ratoang har'a baapehi ba lapeng le baapehi ba litsebi.
Motsoako o monate, oa chokolete o tlatsitsoe ka hare li-sprinkles tsa chokolete or motlatsi, ho eketsa monate le monate oa mokete ketsahalong efe kapa efe. Kahoo, li-truffle tsa chokolete tsa Brazil li tla khotsofatsa litakatso tsa hau ho sa tsotellehe hore na u tšoara mokete kapa u batla seneke se potlakileng, se monate.
Kahoo, a re keneng ka hare ho risepe 'me re ithute ho etsa litlolo tsena tse monate lapeng!
Mokhoa oa ho sheba
Hlokomela: Litaelo tse feletseng li fanoe ka karete ea recipe e ka tlase.
- 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.
Malebela le Keletso
- 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.
Mekhoa ea ho pheha e Amanang:
Recipe
Li-truffles tse bonolo tsa Chocolate ea Brazil
metsoako
- 2-½ tablespoons botallo ba unsalted , hammoho le matsoho a hau
- 14 li-ounces lebese le khutsitsoeng le tsoekere
- 50 g tsokolate e monate 70% or 85% cocoa
- 1 senoelo Lifaha tsa chokolete/ vermicelli
litaelo
- 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.
Lintlha tsohle tsa phepo e nepahetseng li ipapisitse le lipalo tsa mokha oa boraro 'me ke khakanyo feela. Recipe e 'ngoe le e 'ngoe le boleng ba phepo e nepahetseng li tla fapana ho latela mefuta eo u e sebelisang, mekhoa ea ho lekanya, le boholo ba likarolo tsa lelapa ka leng.