Happy 10th Birthday to my oldest son! Where has the time gone…
My husband is originally from Brazil and he tells me that at every birthday you must have brigadeiros. After having brigadeiros for the first time, who I am to complain, so for every birthday we have always made brigadeiros. So here I am on my son’s 10th birthday at 7 am making brigadeiros for his whole class.
Brigadeiros are like chocolate truffles, they’re little chocolate balls of deliciousness. And so easy to make. We can’t refer to them as healthy but their gluten free so that’s a plus for some people. So here we go!
It is important in this recipe to have the right tools as it gets sticky.
- Non-stick pot. I’m not a fan of tephlon, I’d much prefer ceramic, but right now all I have is this tephlon non-stick pot and it does the trick. I cannot stress enough how important a NON-stick pot is for this recipe. If you don’t have one you could pick up this one, or this one.
- A silicone whisk. Honestly this does not have to be silicone, but you can’t use metal in a tephlon or ceramic pot and it’s preferable to have one that bends into the sides of the pot so it doesn’t stay stuck on, so silicone would be the best choice. Similar to this one.
- Parchment paper. This is a must for cooling your mixture, have I mentioned it gets sticky. Parchment paper is just a must have in the house at all times, we buy this one.
- Condensed Milk – one 300 ml can
- Cocoa Powder – 4-6 spoons depending on how chocolately you want it.
- Butter, softened for spreading on the parchment and your hands
- Chocolate Sprinkles – You can vary this topping with shredded coconut, cocoa powder, grated chocolate, ground nuts, or whatever you’d like, basically you are coating the balls in this topping.
- Put the condensed milk into the non-stick pot on your stove on low heat.
- Add the cocoa powder and mix until all incorporated.
- Stir constantly with your whisk, this takes awhile but you can’t stop stirring for two long because it can burn easily. You want to keep this at low heat and just keep stirring until the whisk is actually pulling the mixture off the bottom of the pot. If it’s not lifting off with each stir then it’s not ready, please remain patient and wait until you have the correct texture.
- Place parchment paper over a baking sheet and coat with butter.
- Pour your mixture onto your parchment paper and put in the fridge to chill. There is no set time limit for chilling the mixture, only that you will seriously burn your hands if you attempt to work with it right away, it’s also easier to manage and less sticky when it’s cool. It actually takes a bit of time to cool into the center, I’d say give it at least an hour to chill before you start molding it.
- Remove from the fridge and slice into squares, about a 1×1 inch square, this will make it easier to break apart and make even size balls.
- Put butter on your hands and roll each square into a bowl. You definitely want butter on your hands, it’s sticky.
- Pour the chocolate sprinkles onto a plate and roll each ball into the sprinkles to coat.
- Place in small muffin cups and display on your plate of choice.
- Share with your guests and celebrate someone’s special day, enjoy!