Chocolate Truffle (Brigadeiro)
This recipe is one of the most famous chocolate truffle recipes in the whole of Brazil. Always a favourite and a must-have for birthday parties and or special occasions in Brazil, equally liked amongst children and adults.
I remember eating so many of these delicious truffles in my childhood to the point I would be ill, it’s that good!
- 1 tin of condensed milk
- 1 Soup spoon of unsalted butter
- 5 to 7 soup spoons of chocolate powder ( any will do, the preference is yours to choose the brand you like best)
- On medium heat, add the butter to a saucepan and let it melt.
- Slowly add the condensed milk, keep mixing, make sure the butter dissolves and blends with the condensed milk. Do not stop mixing.
- Add the chocolate powder in stages to avoid clogging the chocolate, keep mixing until dissolved and to stop the mixture from burning.
- The mixture will be ready once it reaches what we like to call in Brazil "o ponto", the consistence should be creamy slightly harder than a custard. When the mixture starts to bubble wile you are mixing in the saucepan you are almost there, keep an eye not to burn it and do not stop mixing it.
- Pour the mixture into a cooling pot and set it aside, at this point it will still be creamy but as it gets cooler it will harden up enough to allow you to roll the truffles into little balls. Once the pot is cool enough I like to place it in the fridge for 15 minutes before I start rolling, just to make sure truffles settle in the round shapes I want them to be.
- With a tea spoon take a small amount of mixture and place in the middle of your hands (make sure you grease your hands with a little bit of unsalted butter to stop the mixture from sticking to your hands), then with circular motions you can make the little round shapes, to finish it off just roll the delicious truffles onto granulated chocolate and place them inside mini cupcake cases.
- The most traditional way to decorate the truffle is to roll it on granulated chocolate to cover the entire truffle.
Serving ideas for a delicious Valentine’s Day treat.
To me, there is nothing more romantic than cooking for your loved one and chocolate always hits the right spot! So here is a little presentation idea that will transform this Brazilian recipe into a master Valentine’s Day chocolate truffle.
1. With a soup spoon, take a small amount of truffle mixture and roll it in your hands into a golf sized ball (make sure your hands are buttered so the mixture won’t stick to your hands), roll the truffle onto the granulated chocolate, with your thumb lightly press the top of the truffle to make space to carefully place the juiciest sweet pickle cherry you can find. Serve the truffle on a small dessert plate and sprinkle some of the juices from the pickled cherry onto the plate to finish off the presentation.
2. Dim the lights down, light up the candles and enjoy a delicious Brazilian condensed milk chocolate truffle with cherries.