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Whoa. Can you guys believe it?!?
That is a one line title up there. I honestly never thought I could do it, but I did… and it was pretty easy….
But don’t get used it.
Okay, so I just have to say that I do not normally go so heavy on the the sprinkles, but something happened on the very snowy day I made these that made me feel like all the sprinkles would be a good idea.
And they totally were, but normally I am not a huge sprinkle person since I think they just get in chocolate’s way. Especially the sprinkles that are of the non-chocolate variety, but that day, I just got into it.
I blame the snow one hundred percent. Or the fact the I really do love sprinkles for the fun and smiles they always, always put on my face. I mean, the colors!! I think I am having a minor obsession with color right now.
Again, I blame the snow.
I am trying as hard as I can not to complain about the snow, but I just have to say that it has not stopped snowing (and I do mean snowing heavily) for seven whole days. SEVEN DAYS. This is the most snow I have ever seen my little mountain town accumulate in the seven years I have lived here.
I feel buried and a little stir crazy and also just in need of every ounce of color I can get my hands on. Therefore, I am reaching for all the sprinkles and loving every last one. Even the entire jar of sprinkles that spilled all over my kitchen floor. Oh yes, that happened, but if you saw my kitchen on that day you probably would not even have noticed because the whole room was a mess.
Actually, it is like that almost every day. I just make giant messes. GIANT.
Yesterday I read an awesome post on a little “behind the scenes” of what it looks like outside the camera’s lens and I kind of loved it. Although, her kitchen is so much cuter than mine – that mess actually looked good. Such a fun post.
Anyway, these truffles could not be better. From looking at the ingredient list you may think that it is a lot like any other truffle. Nope, down in Brazil they make them a little differently and it truly does make all the difference.
Instead of just melting everything together, this recipe goes a step further and slowly cooks the chocolate mixture until it becomes super thick. It is almost like caramelizing the sweetened condensed milk and chocolate together. It is genius… and incredibly delicious.
Traditionally I think these little balls are to be rolled solely in good quality chocolate sprinkles. For most of them I did just that, but I had to have a little fun with the pinks for Valentine’s Day because it is the only time of year I can get a way with it.
And to think that I almost posted ZERO chocolate this week, but then I realized it was Valentine’s Day week and immediately changed my thought process. I mean, if there is one time to be posting chocolate, chocolate and more chocolate it is this week, right?
Plus, these Brigadeiros are super easy to make so they can be kind of a last minutes thing. Just make sure to allow a couple hours for the chocolate mixture to chill in the fridge so they can be easily rolled. And if you just cannot think that far ahead, grab a spoon and dive in.
No shame.
Oh, and I have not idea how to say Brigadeiros, but I do love the way it looks.
Brigadeiros (Brazilian Chocolate Truffles).
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 ounces bittersweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- good quality chocolate sprinkles (or toasted pistachios, almonds, coconut or colored sprinkles)
Instructions
- In a small sauce pot combine the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter and vanilla until melted and smooth. Pour mixture into glass bowl, cover and place in the fridge for at least 1 1/2 hours or overnight.
- Once chilled place the sprinkles (or whatever you are using) in a shallow bowl. Rub some softened butter over hands and scoop out rounded teaspoon of the chocolate mixture and roll into 1 to 1 1/2 inch balls. Roll each ball in the chocolate sprinkles (or whatever you are using). Place on a baking sheet lined with parchment paper.
- Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And the way they taste.
These look so rich and fudgy, and I love the sprinkles!
The sprinkles are the best!
I’m Brazilian and those are so common around here. The sprinkles thing really is how it’s done. We put those in paper liners and set them on the table for kids’ birthdays – so it’s good that they’re well sprinkled so the kids don’t get their hands too dirty.
Also, you can add 2/3 of a can (condensed milk -sized can) of heavy cream. It takes a bit longer to reach the rolling point, but the brigadeiros are softer and creamier this way 😉
Thanks for the tip!! I will totally be trying that!
These look fantastic and your directions make them seem pretty easy to make. Thanks!
Thanks Cheri! They are super easy!
Mmm I love brigadeiro! I was in Brazil speaking at a conference and I stuffed my face full of brigadeiro. I loved the classic chocolate brigadeiro, but other kinds that are amazing are pistachio, coconut, or white chocolate. MmmmmmMMmmm. Your photos look amazing, and I’ve been going a little stir-crazy from the snow too ><
Hope you get rid of the winter blues soon!
Lucky you got to go to brazil!! 🙂
Thanks Lisa!
Love it with the pink and red… makes them very “Valentinesy”. BTW, it is pronounced bri-ga-DAY-ro 🙂 We make it a lot as my husband is Brazilian. Sometimes we just put it in a cup and eat with a spoon. That is the lazy, but oh-so-easy way 😉
A cup with a spoon sounds dang perfect! 🙂
I usually shy away from too many sprinkles, too – it seems to alter the taste too much – but these gorgeous photos prove that there is a time and a place (ie.., when it is snowing outside). Beautiful photography and this blast of pink made me smile from ear to ear 🙂
Thanks so much, Sonya!
These are OMG gorgeous. And I love that it’s cooked, you’re right I bet that makes them amazing. If only I could pluck one off the computer screen…
Thank you, Dorothy!! Cooking them makes all the difference!!
I’m glad you got into the sprinkles because they look so cute and festive on these truffles!! These look like the perfect way to celebrate Valentine’s day – knee deep in chocolate!
Thanks Cate!!
I make these sweet little chocolate truffles all the time! Love your decorating style, too.
Thanks Ashley!! They are amazing and I wish I had been making them for the last 20 years!
You are having the most amazing recipes and creations! These Brigadeiros remind me of a Lindor chocolate truffle.
Thank you!! 🙂
Ah ya beat me to it, I’m getting ready to post brigadieros too. Don’t you just love them?
Yes, I do love them!! They are delicious! 🙂
I have a recipe with only 3 ingredients that has this title. I also do not know how to say it. So we just call it Grown-up Candy, because it’s too dang good to let the kids have it! 😀
Haha! Agree! 🙂
MAMA. Suddenly I need truffles like I need air.
Ha! Thanks Stephanie!
These look dangerous!! Love the flavour!
Thanks Katrina!
These look absolutely divine! Loving the one’s with the pink heart sprinkles 🙂
Thank you!