Brazilian Brigadeiro Microwave Recipes

Steps:

• put all the ingredients, but the chocolate sprinkles, in a microwavable bowl
• Microwave it for 3 minutes in high potency.
• Mix it
• Microwave it again for 3 minutes more still in high potency.
• Mix it well until the cream gets some shine and all the bumps disappear.
• Put in the fridge to cool off.
• With 2 spoons make balls and roll it on the granulated chocolate (It is also good if you don't want to roll it, just sprinkle some sugar on top and eat it with a spoon)
• Enjoy it!

Steps:

• In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in chocolate sprinkles.
• Enjoy!

Steps:

• Grease a 9-inch glass tube pan with margarine.
• Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
• Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

Steps:

• Over medium-low heat, stir vigorously the three ingredients.
• Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature (or chill a few minutes in the fridge) Grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.
• Roll the balls in chocolate jimmies to decorate.
• If the balls don't hold their shape, cook an additional 5 minutes until it thickens up more.

Steps:

• In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.
• A little cultural note: Have you noticed how many Brazilian recipes are made with condensed milk? It came to Brazil from Switzerland over a hundred years ago. It's made by Nestlé and because the label featured the picture of a milkmaid, the cans became known as the "maid milk' and that's what condensed milk is called to this day (Leite Moça).

Steps:

• In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
• Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs.
• Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper.

Steps:

• If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
• Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
• Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
• Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

Steps:

• PREPARE:.
• Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.
• Cook the mixture until it thickens enough to show the pan bottom during stirring.
• Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
• Roll the balls over chocolate jimmies to decorate.
• Hint: Grease your hands with margarine to make the balls easily.
• If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.
• The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape.
• In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency.