Chocolate Sprinkle Brigadeiros
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Soft, fudgy Brazilian chocolate truffles made from condensed milk, cocoa and butter, rolled in chocolate sprinkles and served in paper cases.
Always check the labels of the products you use.
Method
- 1
Cook slowly. Put the condensed milk, cocoa, butter and salt in the saucepan over low heat. Stir constantly for 15-20 min, scraping the base and corners so nothing catches.
- 2
Check it is thick enough. It is ready when it is very thick and glossy and slides away from the base in one mass when you tilt the pan. A line drawn through it with the spatula should stay open for 2-3 seconds.
- 3
Cool and chill. Scrape it onto the buttered plate, leave for 20 min, then refrigerate for about 1 h, until firm enough to roll.
- 4
Roll the balls. Rub a little butter on your hands and roll level tablespoons, about 18 g each, into 24 smooth balls.
- 5
Coat in sprinkles. Roll each ball in the bowl of sprinkles, pressing gently so they cling all over, and set them in the paper cases.
Storage
Best on the day they are made. Keep in an airtight box in the fridge for up to 5 days and bring to room temperature for 20 min before serving.
Equipment
- medium non-stick saucepan
- silicone spatula
- large plate
- small bowl
- 24 small paper sweet cases
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 149 kcal |
| Protein | 3.2 g |
| Carbohydrate | 22.4 g |
| of which sugars | 20.8 g |
| of which free sugars | 20.7 g |
| Fat | 6.3 g |
| of which saturates | 3.9 g |
| Fibre | 0.9 g |
| Salt | 0.14 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
