WHEN clients come to my studio, I always have something special. Whether it’s lemon sugar cookies, lavender shortbread squares or these brigadeiros, a nice drink and something homemade is my souther hospitality. :)
Yesterday, I had Eddie, Paulette & Elena for Paulette’s maternity pictures. The photo session was in our field at sunset and absolutely beautiful! Elena ran, played and ate brigadeiros like a champ! The brigadeiros helped us get Elena to stop and eat a second to capture family images before she was off running like a 2 1/2-year-old does best.
This recipe is simple to make! The hardest part is not “testing” the chocolate as it cools. I must say, on recipes like this, I always use the best ingredients. I had some Askinosie Cocoa Powder (oh, so good!) I used instead of the dutch-style cocoa powder I regularly use. Seek out good cocoa powder! I also rolled each ball in coconut. Not for any reason except we love coconut! Next time, I’m thinking of making this recipe a little southern with chopped pecans. Some walnuts would also be nice. Once my mint plant gets a little bigger, I’ll try finely chopping a few leaves and mixing them in right before I remove the chocolate mixture from the stove. There are so many ways to make this recipe something special with minimal effort!
I normally triple the recipe and toss the remaining brigadeiros in the freezer for serving at a later time.
3 tablespoons dutch processed cocoa powder
14 ounces sweetened condensed milk
1 tablespoon unsalted butter
Pecans or Walnuts
1. In a medium saucepan over medium heat, combine cocoa powder, butter and condensed milk. Be sure to whisk ingredients to combine before the sauce can heats.
2. Cook, stirring occasionally for 10 minutes. The consistency should be thick after cooking. Remove the saucepan from the heat and let the mixture rest until cool enough to touch.
3. Using your hands, scoop the mixture into small balls, about 3/4 inch in diameter, and roll in the topping of your preference. Chill before serving.