Brazilian chocolate truffles - brigadeiro

3 steps · 33 min total

1. 01

   Cook the Chocolate Mixture

   In a medium, heavy-based saucepan, combine the 3 tablespoons of butter, 400 grams of condensed milk, a pinch of salt, and the 4 tablespoons of cocoa. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon.

   Once boiling, reduce the heat to medium-low and continue to cook for 10–15 minutes, stirring without a break. The mixture should become thick and shiny, pulling away from the bottom of the pan as you stir.

2. 02

   Chill the Mixture

   Stir in the 1 teaspoon of vanilla extract and mix vigorously to combine. Pour the warm mixture onto a buttered plate, spreading it out slightly to help it cool. Transfer the plate to the fridge and chill for at least 2 hours, or until firm enough to handle.
3. 03

   Roll and Coat Truffles

   Lightly butter your hands, then pinch off small portions of the chilled mixture to form 2 1/2cm balls. The mixture should be firm but pliable.

   Prepare your toppings — 50 grams chopped pistachios, 50 grams chopped almonds, or 50 grams desiccated coconut — by placing them in separate small bowls. Roll each chocolate ball in your chosen topping until evenly coated. Arrange the finished truffles in mini paper baking cups or on a tray lined with non-stick baking paper.