Welcome to your first Recipe From Around The World! I promised that after our Malvapoeding tasting, we would try to make these recipes a bit more.. substantial. Rather than simply cooking them up the recipe, we thought we’d bring you the recipe (in our own words, of course!) so that you can try them out, too! Today’s recipe comes from Brazil and was, of course, part of our Brazilian snack tasting from SnackCrate!
Before we begin, first, please let me apologise for this recipe being later than I had planned. I had a weird night last night, you know those times when you feel “off” and you just don’t know why? It was one of those. Well, I decided to look at my Facebook Memories to see if they can spread any light on the matter and today marks the two-year anniversary of losing my father, so maybe my subconscious was telling me something? I had to put blogging on hold for a few hours to take care of myself and my family and I knew that, at least I hope, you would or could understand. I want to bring you the best of me, and if that means taking some time to recompose myself, then sometimes that’s necessary.
When I was little, I used to make chocolate truffles with my Dad, so I kind of wondered whether these were similar. They’re not, but I promise that I will try and bring that seriously fun, seriously messy and seriously tasty recipe to you another time. I’ve also got two recipes in mind for Easter (one international, one not!) so have faith- there’s still plenty in the pipeline!
Alright, let’s get baking!
For this recipe, you will need:
- 1 397g can condensed milk
- 1 tablespoon (15g) butter, plus a little extra for greasing
- 30g cocoa powder
- 60g chocolate strands (the recipe calls for 1 cup (120g)
You will also need: 1 small saucepan, a spatula, a dinner plate, a side plate, a serving plate
- Pour your chocolate strands onto a large dinner plate, if you haven’t already done so. Set it aside for later.
- Pour your condensed milk, butter and cocoa powder into a pan and place it on a low heat. Stir slowly, continuously.
- Keep the mixture moving until it becomes thick and sticky. When you can move the spatula across the pan and see the bottom of the pan for a few seconds, it’s ready.
- Turn off the heat and grease your side plate with a little extra butter. Pour your mixture onto the side plate and leave to cool.
- Once your mixture is cool, pull of quarter-sized (about the same as a 2p coin, for our British readers!) pieces of the mixture, roll into a ball and then into the chocolate strands. Set onto your serving plate and repeat.
Ta da! Your brigadeiros are now ready!
And the verdict? Yep! We could get on board with these! They’re rich, so you can’t eat too many at once, they’re also slightly caramely and chewy, but with the crunch of the sprinkles. Obviously, you can’t eat too many in one go, but the ones you do eat? Deliciosa!
I hope you enjoyed this first recipe, Did you try it out? Have you tried brigadeiros before? Why not send us your photos on Facebook? We’d love to see your creations!
Until next time,
Stay safe & have fun,
Helen & Matt xx