Brazilian Brigadeirofor Chocoholics Recipes

Steps:

• Combine the condensed milk, cocoa powder and butter in a small saucepan and cook over medium-low heat, whisking constantly, until very thick, 10 to 15 minutes. Let cool to room temperature, then roll into twelve 1-inch balls and dip in sprinkles. Alternatively, scoop out spoonfuls (leave in the spoon) and dip the top portion in sprinkles.

Steps:

• Melt the butter in a large nonstick skillet over medium-low heat. Stir in the sweetened condensed milk, 1/4 teaspoon salt, heavy cream, corn syrup and vanilla. When the mixture starts to bubble, add the cocoa powder and chocolate disks. Cook, stirring constantly with a rubber spatula, until the chocolate melts and the mixture pulls away from the sides and slides around the bottom, 10 to 15 minutes. (The mixture should just lightly bubble around the edges while cooking, so reduce the heat if it's cooking too quickly.)
• Without scraping the bottom of the skillet, transfer the mixture to a medium heatproof bowl. Let cool at room temperature for 30 to 45 minutes. Cover with plastic wrap and refrigerate to cool completely before rolling, 3 to 4 hours.
• Grease a small ice cream scoop with nonstick spray. Scoop out 24 equal mounds of the mixture onto a parchment-lined baking sheet. (Alternatively, refrigerate for 2 hours, then scoop the mounds and refrigerate on the baking sheet until firm, about 20 minutes. The increased surface area makes the mixture cool faster.)
• Spray your hands with nonstick spray and evenly roll each mound into a ball. Then, it's up to your imagination how to garnish. You can simply roll them in cocoa powder or sprinkles. I think storing them in little paper baking cups make them look adorable as well. These are best enjoyed at room temperature.

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:

• 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.

Steps:

• Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
• Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
• Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

Steps:

• Empty condensed milk into pan; stir in chocolate powder and cook on stove, stirring constantly.
• Once it comes to a boil, reduce heat and allow to simmer for 2 minutes. Remove from heat; cool (it thickens slightly on cooling) use as required.
• Tip -- The longer you leave it to boil, the thicker it gets. Therefore, using it as icing inside a cake it would need to be a littler thicker than normal. Using it just to eat as a chocolate fix (which most Brazilians do) won't need as much time boiling. This recipe will spice up any old boring cake.
• You can also prepare this in the microwave. Place all ingredients into microwave safe bowl and heat, stirring at intervals until you get the desired thickness. Be careful, this tends to rise up the sides of the bowl. To avoid spillage use a large bowl.