On this side of the world the supermarkets started selling hot cross buns in January .For a minute then , I thought Good Friday had come early . Supermarkets started selling hot cross buns on customer demands . Really ?!?! I just then finished celebrating Christmas . Hello supermarkets !!! let us digest the food that we ate for Christmas first !!!
Anyway, now that Easter is just around the corner , I thought of posting ‘Brigadeiro’ (Brazilian chocolate fudge ball ).
The name may sound a bit complicated, but, these truffles are soooo easy to make .
If you are pressed for time ,these fudgy, chewy – chocolate caramel balls will definitely come to your rescue .
All you need is condensed milk , unsweetened cocoa powder and butter , if you are a fan of the combination already , wait till you taste it !
You certainly can’t go wrong with this recipe .
2 hr 15 min includes chilling
Cook:10- 20 min
1 can (395 g/14 ounce )condensed milk
3 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons butter + more for rolling
shredded coconut for coating
chocolate candy coloured candy sprinkles for coating
1.Grease a large shallow dish with butter . Set Aside .
2.Add little water(1 tbps) to the cocoa powder and mix well so that there are no lumps . This would make step 3 easier , when you mix the cocoa powder with the condensed milk.
3.In a medium non – stick saucepan , add condensed milk , cocoa mixture and butter over medium heat , stirring constantly with a wooden spoon .
4.Reduce the heat to medium low and cook for 15 to 20 mins until shiny and thick and start to pull away from the bottom and side of the pan . This is ready when the mixture takes a bit to come together when the wooden spoon is dragged through the middle .
4.Pour the mixture into the shallow pan . Cool Completely (Refrigerate to quicken the cooling time ).
5.Arrange the paper cups on a baking tray , place the decorating ingredients in separate small bowls . Rub your hands with butter .Use teaspoons or a melon scoop to scoop the truffle mixture and roll them into balls .
6.Roll the truffles in the sprinkles and set them in a paper cup .Serve chilled or at room temperature .
Can be stored in the refrigerator up to 5 days in an airtight container .
The chocolate balls can be rolled in toasted chopped pistachios , slices almonds or in finely chopped dry fruits.
Recipe Adapted from Giada De Laurentis