Brigadeiros - Brazillian Truffles

8/13/2019 Brigadeiros - Brazillian Truffles

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Brigadeiros: Brazilian Fudge TrufflesWelcome to Creative Culinary Day at This & That Creative. To start us off, I have chosen a recipe that Ilove!

Brigadeiros !

This recipe is very simple, but very yummy (and gluten-free, depending on what you roll them in)! It isa Brazilian Candy that is often served at birthday parties.

Photo from www.praquemquisermevisitar.com

My family met Virginia (from Brazil) and her family through my uncle. This family visited the states a fewtimes while I was growing up and would make sure to stop by at our house. Virginia shared this recipewith us, and everyone would always love when my mom would make them!

Brigadeiros are named after Brigadeir Eduardo Gomes (a famous Air Force Brigadeir in Brazil) andoriginated in Brazil at a time when nuts, fruits, and imported sweets were scarce because of the war inthe 1940s. Nestle had just introduced cocoa powder and sweetened condensed milk. The combination oftiming and access to ingredients gave birth to Brigadeiros! And I am oh so glad!

Here is the original recipe as told to my family:
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Brigadeiros

1 can (14 oz.) of sweetened condensed milk

2-4 tablespoons of butter

1/4 cup of cocoa powder

Sprinkles or anything else yummy to roll them in

Prepare a plate to pour your mixture on by rubbing

butter across the surface and set it aside.

Mix ingredients together in a pan over medium heat.

Stir continuously while mixture thickens (about 10 minutes).

When you can tip the pan and the mixture pulls away from

the edge as though it is loose from the pan,

you are okay to take the pan off the heat. The longer you

cook them, the thicker they will be. If they are already

pulling off the pan, I would leave them on the heat only about

two minutes longer if you want them thicker. Do NOT overcook.

Pour the mixture onto the buttered plate and then refrigerate

until cool enough to handle. The cooler they are, the

easier they are to handle. Next you will need to wash

and butter up your hands. Take a spoon and scoop the mixture

off the plate to roll into balls, and dip each ball

into any of these: sprinkles, coconut, crushed Oreos,

crushed graham crackers, nuts, etc.

Place the balls in small candy cups (mine usually don't

make it to this point..hehe). You can serve them right away or chill

them until you want to eat them!


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P.S. I hear that these can be made without the cocoa powder for a more caramel taste but havenever tried it. Leave a comment if you have tried it this way, or if you decide to make them from

this recipe, I'd love to hear how they turn out!

Here are some other ideas of how to serve them:

with spoons in a cup

on a stick
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with a surprise inside

A Box of Brigadeiros (Brazilian Fudge Truffles)

February 15, 2010

Tangerine Brigadeiro
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When my DSLR camera arrived in the mail, matte black and quite possibly the most beautifulthing Id ever seen, the first place I went was the kitchen.

Up until then, Id been using a small, compact digital camera to take my food photos. While Iwas satisfied with the results, I knew I wanted something more. I wanted a camera that caughtthe rich sheen of chocolate glaze, the buttery crumble of shortbread, and the vivid colors of

buttercream frosting. And while my digital camera could take a photograph of a dessert, it didntcapture the real essence of what made each dessert truly, fork-halfway-to-your-mouth delicious.

But with my new Canon Rebel XTi, I felt sure that everything was about to change. I lifted mycamera to my cheek, felt my eyelashes brush against the viewfinder, and pressed the buttongently. My first photograph was a basket of green and gold apples in a woven basket, steeped inthe most beautiful afternoon light Id ever seen. I actually set the camera down to do a littledance right there on the kitchen tiles, feeling utterly radiant.

Coconut Lemon Brigadeiro

Since then, taking photographs has become just as fulfilling as baking a creamy, uncrackedcheesecake or writing a seamless short story. I take long walks around the neighborhood with theCanon around my neck, glancing everywhere like I could take a picture with my eyes. I look forthe extraordinary in the details, for interesting shadows and whimsical patterns.

Every time I check the photos Ive taken, its a mixed bag. There will always be a couple that areslightly out of focus or didnt replicate the view in my head. I dont think a good camera makes a

photographer. But when I get a shot that makes me as giddy as that beautifully simple photo of a basket of apples, I feel like a life spent seeking breathtaking photos would be a life well spent.

I sent that photograph of the apples to my dad the day I took it. I included a brief, but cheerymessage with it: Look!!! This is unedited, straight out of the camera! I think Im just going tohave to send you a photo every single day .
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And you know what? I didnt think much of that last sentence at the time, but its been ninemonths and hes kept me to it.

Cayenne Cinnamon Brigadeiro

Every day, whether the sky releases a torrent of rain or I get home at nine with a headache and atemper, I send a daily photo. Its a different image every day pastel sunrises, wrought -ironfences, even self- portraits if Im feeling ambitious. And though it isnt always easy to come upwith a new photo, it keeps me photographing the way 17 and Baking keeps me writing.

As it turns out, I love photographing almost anything people, dilapidated houses, animals,unusual textures more than food.

There is a side effect to the daily photos, though. I dont like my dad to look through my camera.I love surprises. I love being surprised, I love planning surprises, and I definitely like surprisingother people, so I always want the daily photo to be new when my dad checks for it every night.Unfortunately, I think I care more than he does, so sometimes we fight over the Canon.
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Dad. Seriously. Dont look through it. I just got back from downtown and theres a lot of daily photos in there.

Good! Hell press the buttons to look through the saved photos, a thoughtful look on his face before Ill try to snatch the camera back.

It should be a surprise! And then Ill get served with the roll of his eyes, his mild annoyance,and that too- familiar face that says Oh please. But I always persist.

But after we made this brigadeiros Brazilian fudge truffles we made at the request of a reader I surprised both of us by being somewhat open. I normally make him leave when I photographfood, preferring to be alone to avoid the pressure of his presence as well as his advice. But thatday I let him stand off to the side as I adjusted settings, taking the same photo over and over.

When he asked what I was doing, I even turned over the camera to show him. Who knows.Surprises are important, but maybe a little family time with five dozen truffles and a set of pretty

photographs is kind of important too.

Tangerine Brigadeiro

Id never heard of brigadeiros before, but when someone asked for them through a comment on an old post, I was tickled. Dad and I looked them up together and realized that they were a snackhis grandmother had made for him when he was a little boy, exactly the same. Whether theyevoked memories or not, though, they were my first request and I di dnt even consider notmaking them.

With Dads help, we decided on five variations: coconut lemon, cayenne cinnamon, tangerine,hazelnut-nutella (think Ferrero Rocher), and white chocolate-dipped lavender almond. It maysound like a mouthful, but actually, this might be the easiest thing Ive ever made. To make fivedozen truffles, including five different variations and a trip to the grocery store, the entire

process took us two hours.
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The base is only 3 ingredients, but gosh, these are delicious. The enti re week weve said, Wow.We need to give these away. But we havent. We just keep eating them. For once, I dont feellike the photos do the brigadeiros justice.

White Chocolate-Dipped Lavender Almond Brigadeiro

[PS: I'm thinking about doing a frequently-asked questions post, so feel free to leave a commentwith a question for me. I'll pick out some questions and answer them in a later post. You can askabout anything, food-related or not, and I might answer it! :) Hope you all had a greatvalentine's day. I spent it eating brigadeiros.]

Hazelnut-Nutella Brigadeiros
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Three ingredients and endless possibilities! You can be so, so creative with the brigadeiros. Andyou positively cannot go wrong with cocoa powder, butter, and sweetened condensed milk.

Frankly, I might call the white chocolate-dipped lavender almond brigadeiros a failure becausethe lavender wasnt very prominent. But even so, they were delicious. It was impossible to pick afavorite in my opinion. My dads favorite was the tangerine, because the flavor was so bright andsunny. But I know he also really liked the hazelnut and the cayenne.

Truffle is a little misleading, but fudge isnt quite right either both together are a littlemore accurate. Once chilled, the brigadeiros have the texture of a very thick caramel, but withoutthe super stickiness. Theyre rich and creamy and chewy. Theyre really divine, so thank you tothe reader who asked for them! They were delicious and I would completely make them again.

Id love to try even more flavor possibilities. Maybe roasted banana, grapefruit, lemon and mint,walnut and maple?? Any extract, liquor, spice, or ingredient can probably be incorporated. Ofcourse, they are also quite good as is, no variation required.

Assorted Brigadeiros (Brazilian Fudge Truffles) Makes 5 dozen total (can be halved)

Makes a dozen of each of the following: white chocolate-dipped lavender almond, coconutlemon, tangerine, hazelnut-nutella, and cayenne cinnamon.

Base Brigadeiro Dough 2 (14 oz) cans of sweetened condensed milk1/4 cup plus 2 tablespoons cocoa powder2 tablespoons unsalted butter, room temperature

White Chocolate-Dipped Lavender Almond Scant 1/8 tsp almond extract1/2 tsp culinary lavender2 oz white chocolate chips

Coconut Lemon Scant 1/8 tsp lemon extractShredded coconut, for rolling

Tangerine Zest of half of a tangerine/small mandarin orange, plus more for decorating1/4 tsp Grand MarnierChocolate sprinkles, for rolling

Hazelnut-Nutella 12 whole hazelnuts2 tablespoons nutellaChopped hazelnuts, for rolling (preferably toasted and skinned)

Cayenne Cinnamon Scant 1/8 tsp cayenne powder, plus more for decoration1/8 tsp ground cinnamon


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Combine sweetened condensed milk, cocoa powder, and butter in a medium saucepan overmedium heat. Stir constantly until the mixture comes together into a thick batter. [Really do stirconstantly. It'll take 10-15 minutes and you might want to have a book or something.] When youtilt the pan, the mixture should not stick to the bottom of the pan, but slide cohesively like adough. Cook further for another minute or so.

Remove from heat and divide amongst 5 bowls, about 1/2 cup dough each. [You might want to grease the bowls first, but I didn't, and didn't have any problems.] In your first bowl, add thealmond extract. In the second bowl, add the lemon extract. In the third bowl, add the tangerinezest and the Grand Marnier. In the fourth bowl, add the cayenne powder and the cinnamon. Andleave the fifth bowl untouched (for the hazelnut-nutella). [You could mark the bowls, or identifythrough taste.] Let cool to room temperature.

Meanwhile, for the hazelnut brigadeiros, roll a dozen whole hazelnuts individually in a bit ofnutella. Just try to coat them evenly. Put them in the freezer. These will make it easier to get thehazelnut, and a layer of nutella, inside the brigadeiros.

For the white chocolate-dipped lavender almond brigadeiros, melt the white chocolate either in adouble boiler or using the microwave. Stir in the culinary lavender and keep warm.

Using a small cookie scoop, teaspoon, or melon-baller, scoop out the dough and roll it betweenlightly-greased palms. You can make any size you want, mine are about an inch in diameter. Iwould work with one flavor at a time.

Dip the almond brigadeiros in the white chocolate, then place on a parchment-lined bakingsheet. Roll the lemon brigadeiros in shredded coconut before placing on the sheet. Roll thetangerine brigadeiros in chocolate sprinkles, then top with zest. Top the cayenne brigadeiros witha bit of cayenne powder. For the hazelnut brigadeiros, flatten the ball into a disk and wraparound the chilled hazelnut/nutella, then roll in chopped hazelnuts.

Eat immediately, or chill brigadeiros.

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Brigadeiros - Brazillian Truffles