Awọn truffles chocolate Brazil, tabi Brigadeiros, jẹ ounjẹ ounjẹ ti o gbajumọ ni Ilu Brazil. Awọn itọju kekere wọnyi, ti o ni iwọn jijẹ ni a ṣe pẹlu awọn eroja ti o rọrun diẹ ati pe o rọrun lati mura, ṣiṣe wọn ni ayanfẹ laarin awọn ounjẹ ile ati awọn olounjẹ ọjọgbọn.
Ọra-wara, chocolatey nkún ti wa ni ti a bo ni chocolate sprinkles or vermicelli, fifi igbadun ati ifọwọkan ajọdun si eyikeyi ayeye. Nitorinaa, awọn ṣokoto chocolate Brazil yoo ni itẹlọrun awọn ifẹkufẹ rẹ boya o n gbalejo ayẹyẹ kan tabi n wa ipanu ti o yara, ti o dun.
Nitorinaa, jẹ ki a lọ sinu ohunelo naa ki o kọ ẹkọ bi o ṣe le ṣe awọn itọju ti nhu wọnyi ni ile!
Ọna ni a kokan
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
- 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.
Italolobo ati imọran
- 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.
Awọn ilana ti o jọmọ:
ohunelo
Rọrun Brazil Chocolate Truffles
eroja
- 2-½ tablespoons bota ti ko ni itọsi , pẹlu fun ọwọ rẹ
- 14 ounjẹ wara tutu
- 50 g chocolate 70% or 85% cocoa
- 1 ago Chocolate sprinkles / vermicelli
ilana
- 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.
awọn akọsilẹ
- 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.
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.