Brazilian Hot Chocolate Recipes
CHOCOLATE-DIPPED BRAZIL NUT RECIPE
Skip the store, and try this Chocolate-Dipped Brazil Nut Recipe at home! Requiring just two ingredients , this Chocolate-Dipped Brazil Nut Recipe is a simple and scrumptious go-to for dinner parties, family gatherings and more!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings, about seven nuts each
Number Of Ingredients 2
Steps:
- Melt chocolate as directed on package. Dip each nut halfway into chocolate; place on sheet of wax paper.
- Refrigerate 15 min. or until set.
Nutrition Facts : Calories 230, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 0 g, Protein 5 g
BRAZILIAN CHOCOLATE TRUFFLES - BRIGADEIRO
Roll up these traditional South American sweets and coat in traditional pistachio nut, almond and coconut crumble
Provided by Jennifer Joyce
Categories Treat
Time 55m
Yield Makes 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 149 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BRAZILIAN HOT CHOCOLATE
I found this in "The Spice Cookbook" by Avanelle Day and Lillie Stuckey. Posted for Zaar World Tour 2005.
Provided by Chef Patience
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a double boiler, melt the chocolate, then stir in the sugar, salt cinnamon and instant coffee.
- Remove the top of the double boiler and warm over direct heat, adding ¼ c of the hot water, stirring for ½ minute.
- Then, stirring constantly, add in the rest of the hot water and milk.
- Remove from heat and stir in the vanilla.
- Serve while still hot.
- Enjoy!
Nutrition Facts : Calories 137.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 11.4, Sodium 141.1, Carbohydrate 15.5, Fiber 1.6, Sugar 8.6, Protein 4
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- Repeat after me... stir and scrape!! u003cbr/u003eu003cbr/u003eThis is likely the most important advice I can give you. Stirring and scraping during the cooking process, will ensure the brigadeiro doesn't burn AND that no lumps form. The brigadeiro is ready when you scrape the bottom of the pan and it takes 2-3 seconds for all that gooey mixture to come back to its place, or u003cstrongu003ewhen the mixture reaches 205F-208F.u003c/strongu003e You can use a candy thermometer, or just a regular food thermometer to check. u003cbr/u003e u003cbr/u003eu003cimg scale=u00220u0022 alt=u0022brigadeirou0022 src=u0022https://braziliankitchenabroad.com/wp-content/uploads/2019/04/Brigadeiro-Chocolate-Cake-14.jpgu0022/u003e
- Pour the hot brigadeiro in a plate and let it cool until it's cool to touch. At that point, you can cover the dish with kitchen wrap to refrigerate and roll later, or you can roll now.
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