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The brigadier is undoubtedly Brazil's most beloved sweet. Present at practically all birthday parties, weddings, baby showers and even simple get-togethers between friends, it is synonymous with affection and celebration. Among its many versions, the rolling brigadeiro is the most traditional, the one made in the pan, with a firm texture on the outside and creamy on the inside, perfect for shaping and covering with chocolate sprinkles.
Learn now how to traditional brigadeiro recipesimple, delicious and foolproof!
Ingredients
- 1 can of condensed milk (395 g)
- 1 tablespoon unsalted butter or margarine
- 2 tablespoons of chocolate powder (or chocolate milk, for a milder taste)
- Chocolate sprinkles (for rolling)
- Butter (to grease hands)
- Paper cups (optional)
Preparation:
- In a heavy-bottomed saucepan, place the can of condensed milk, a butter and chocolate powder.
- Bring to the boil lowstirring constantly with a wooden spoon or silicone spatula.
- Keep stirring until the mixture starts to come away from the bottom of the pan (rolling point). This takes about 10 to 12 minutes.
- Turn off the heat and transfer the brigadeiro to a buttered plate. Leave to cool completely at room temperature or refrigerate to accelerate.
- Lightly grease your hands with butter, roll the brigadeiros into balls and coat in chocolate sprinkles.
- Place in paper cups and serve.
Tips for Perfect Brigadeiros
- Use chocolate powder 50% cocoa for a more intense and less sweet taste.
- Avoid cooking over high heat so that the brigadeiro doesn't burn or crystallize.
- For a change, dip the brigadeiros in cocoa powder, shredded coconut, colored confectionery or crystal sugar.
- This recipe yields approximately 15 to 20 brigadeirosdepending on the size of the balls.
Creative Variations
- White Brigadier: Replace the chocolate powder with Ninho milk or just use the condensed milk and butter.
- Brigadeiro gourmetAdd 100 g of chopped semi-sweet chocolate to the recipe, stirring until melted.
- With fillingFill with strawberries, grapes or chocolate chips.