Homemade Brigadeiros 3 Ingredient Truffles Recipes

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:

• Put a pot on a medium low heat and melt the butter with the condensed milk.
• Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
• It's done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
• Spread the mixture onto a buttered plate and refrigerate for 2 hours.
• When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
• Enjoy!

Steps:

• 1. Combine sweetened condensed milk, cocoa powder and butter in medium saucepan over medium-low heat.
• 2. Cook, stirring frequently, until mixture is very thick and a rubber spatula holds its line accross bottom of pan, about 25 minutes. Pour into a greased 8x8" baking dish and refrigerate until cooled, at least 30 minutes.
• 3. Working with approximately 1 tablespoon pieces at a time, roll into 1-inch balls. Place small sprinkles, chopped nuts, cocoa powder, etc. in small bowls, and roll chocolate in coatings until covered. If the candies stick to hands while rolling, spray them (hands) lightly with cooking spray. Enjoy!
• 4. The thickened chocolate mixture can be chilled up to 24 hours. The finished candies can be stored in the refrigerator up to 3 days.

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.