BRIGADEIRO | BRAZILIAN FUDGE BALLS

Brigadeiro is one of the most classic Brazilian desserts. Not only that it is classic, it is one of the easiest desserts you can make! All you need is just  3 ingredients. Yes, just three. and those are condensed milk, butter and cocoa powder. You can actually eat it by itself after cooking but of course it will taste better if coated with your favorite sprinkles.
​The most common coating is chocolate sprinkles but why not adding more colors and other options right? In this recipe, I rolled them in mixed colors of sprinkles, desiccated coconut and chopped cashews. 
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To prepare it  is actually easy. Easy as 1 2 3.  

1. Melt the butter
2. Add the condensed milk
3. Stir-in sifted the cocoa powder and cook until thick.

But what are the keys to remember when making it?

• Make sure to use a non-stick pan. 
• Keep stirring.
• Cook over medium-low heat.
• Cook until thick. Do not rush. If it pulls away from the pan or if you run a spatula across the mixture and they keep separated, then that's ready. If the mixture is too soft, it won't keep its shape and will flatten a little bit.

This batch can make about 20 pieces of Brigadeiro. You can double or triple the recipe if you like to make this as a dessert during parties. A great treat you can add to every dessert table. Give it a try and let me know what you think by leaving a comment below.  Enjoy!
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BRIGADEIRO RECIPE

Ingredients:

• 2 tbsp unsalted butter
• 1 can, 14 oz condensed milk
• 1/4 cup unsweetened cocoa powder
• sprinkles
• dessicated coconut
• chopped nuts
• extra butter for greasing hands

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VIDEO TUTORIAL

Procedure:

• In a non-stick pan, melt butter.
• Add condensed milk and stir to combine. 
• Sift the cocoa powder and add to the condensed milk and butter mixture. Stir well until cocoa powder is fully melted and incorporated with the condensed milk.
• Stir constantly and continue cooking over medium-low heat until mixture is smooth and thick. To test, run a spatula across. Mixture should keep separated. 
• Remove from heat and transfer to a plate or container. Cool completely.
• Cover and refrigerate for at least an hour or until firm.
• Grease hands with butter and scoop about 1 tbsp or misture. Shape and roll into a balls.
• Roll in chocolate sprinkles You can use desiccated coconut or chopped nuts if desired.
• Place each piece into a mini muffin cupcake liners. Serve and enjoy! 

​RECIPE NOTES:

• You can omit refrigerating the mixture before rolling but I find it easier and less sticky to roll if chilled for at least an hour. Just to make it firm.
• Cook until thick. Do not rush. If it pulls away from the pan or if you run a spatula across the mixture and they keep separated, then that's ready. If the mixture is too soft, it won't hold its shape. 
• Chocolate sprinkles is the most common candy coating to use but I highly recommend to use other colors or chopped nuts as well. 
• These will keep in a container at room temperature for about 3 days.
• Recipe yields about 20 pieces.

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