Chocolate truffles are a favorite pop-in-your mouth treat that can be found in most countries around the world. In Belgium, truffles are made with rich dark chocolate and rolled in a rich cocoa powder. Throughout South America, dulce de leche or condensed milk is often mixed with cocoa powder, chilled, rolled into balls, and devoured. In Brazil, they’re called brigadieros, named after popular politician, Brigadier Eduardo Gomes, who ran for president in 1945 under the slogan “Vote for the brigadier, who’s good-looking and single”. Despite regional variations, chocolate truffles all have 3 things in common: they look like truffles from the woods, they’re rich and creamy, and their unable to stay on a serving dish for very long.
Brigadeiros- Brazilian Chocolate Balls
- Medium saucepan
- 2 Pie plates
- Instant read or candy thermometer (optional)
- 14 oz Sweetened condensed milk
- 1 tbsp Butter
- Softened butter, for greasing plate and hands
- ½ cup Cocoa powder
- 1 cup Chocolate or colored sprinkles
- Combine condensed milk, butter, and cocoa powder in a saucepan set over medium heat. Cook for 10 minutes, stirring repeatedly and scraping down the sides. Brigadeiro mixture is done when it takes 2-3 seconds to come back to place after scraping the bottom. You can be even more exacting by checking that the temperature of the fudge has reached 205°F to 208°F (96°C to 98°C) with a thermometer.
- Pour the hot brigadeiro into a lightly buttered pie plate and let it chill in the refrigerator for 2 hours. Pour sprinkles into a bowl.
- When brigadeiro is cooled, butter hands and scoop a tbsp of fudge and roll into a ball. Roll balls in sprinkles and place on a serving dish. Keep dish in a cool place or in the refrigerator until ready to serve.