Our first pilot for Latino Sabor, our Latin inspired cooking show, featured these decadent little truffles, so popular in Brazil.
Brazillian Fudge Truffles / Brigadeiros
- 1 – 14 ounce can sweetened condensed milk
- 4 tablespoons Dutch processed cocoa powder
- ¼ teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla
- Chocolate sprinkles for decoration
Pour the condensed milk into a heavy saucepan. Stir in the cocoa powder and salt. Cook stirring constantly over low heat. Keep the mixture barely at a boil to prevent scorching.
Cook for 10 to 15 minutes, stirring, until the mixture becomes very thick and shiny and starts to pull away from bottom and sides of pan. The batter is done when it slides to one side of the pan and leaves a thick residue on the bottom. Learning when to stop the cooking process is the trickiest part about making brigadeiros. If they are undercooked they will be too soft, if cooked too long they will be hard and chewy.
Remove from heat and stir in the butter and vanilla.
Chill in the refrigerator for 20 – 30 minutes. With buttered hands, roll the mixture into one inch smooth balls. Roll each ball into the chocolate sprinkles and place in a festive paper cup.
Chill until ready to serve.
*Try rolling them in chopped pistachios or shredded coconut for variety.