Brigadeiros (pronounced bree-guh-DAY-rows) are a popular truffle-like confection from Brazil. They are traditionally served at birthday parties, pot lucks, weddings and formal dinners.
We've shared Dandelion Chocolate's recipe and hope you make them for an upcoming gathering. We also can't recommend Making Chocolate: From Bean to Bar to S'more enough! Craving an American favorite with a modern twist? Saveur shared Dandelion Chocolate's recipe for Cacao Nib Brownies. Have extra cocoa powder? Whip up a batch of Black and White Brigadeiros!
Makes: About 50 one-inch balls
Time: About 80 minutes active time
- Unsalted butter, for greasing, plus 1 tablespoon, divided
- 1 14-oz.can sweetened condensed milk
- 4 oz. plus 1 tablespoon Camino Verde, Ecuador 70% Chef’s Chocolate
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- About 12 oz. Kokoa Kamili, Tanzania cocoa nibs
Lightly butter a medium mixing bowl and set aside.
In a medium-sized heavy-bottomed pot, combine 1 tablespoon of the butter, the condensed milk, the chocolate, the corn syrup, and the salt. Place over low heat and stir it constantly with a rubber spatula to prevent burning and sticking, paying careful attention to scraping the bottom of the pot.
After 10-12 minutes, the mixture will start bubbling and thicken until it streaks across the bottom of the pot. Remove the pot from the heat and pour the mixture into the buttered bowl. Place a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Allow it to cool at room temperature for about 4 hours until it’s cool enough to handle.
Meanwhile, lightly chop the cocoa nibs or gently pulse them in a food processor. Reduce them to the size of sprinkles, but be careful not to pulverize them too much. Pour them into a large mixing bowl and set aside.
Grease your hands with butter and, using a tablespoon or a melon baller, scoop out rounded balls of the mixture and roll them between your hands. Place 4 or 5 at a time into the large bowl with the nibs. Tilt and shake the bowl until the brigadeiros are fully encrusted in the nibs.
Place each brigadeiro in paper candy cups or onto sheets of parchment paper to keep them from sticking.
Enjoy your brigadeiros right away and keep them away from heat. Store them refrigerated in an airtight container for up to a week and let them come to room temperature before eating. Or for longer storage, double-wrap the brigadeiros in an airtight container and freeze them up to 3 months. Defrost in the refrigerator overnight and let them come to room temperature before serving.