BRAZILIAN BRIGADEIROS
Yields: 3 dozen
 
INGREDIENTS
  • 1 14-oz can sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspon light corn syrup
  • 1½ ounces semisweet or bittersweet chocolate, roughly chopped
  • 1 teaspoon Dutch-processed cocoa powder
  • 1 cup white chocolate sprinkles
PREPARATION
  1. Combine condensed milk, butter, cream, and corn syrup in a medium heavy bottom saucepan. Bring to a boil over medium heat, whisking constantly. Add the chocolate and cocoa powder and continue to whisk to evenly distribute cocoa powder. When mixture returns to a boil, reduce heat to medium low. Continue to cook, whisking constantly for approximately 10 minutes until a thick batter is formed. When ready, the whisk will leave trails in the batter leaving the bottom of the pan visible briefly until the batter comes back together. It should slide from side to side in a solid mass.
  2. Pour batter into a bowl, careful not to scrape the sides as they will be slightly burnt and discarded. Allow to come to room temperature before refrigerating, uncovered, for at least an hour.
  3. Place white chocolate sprinkles in a shallow bowl for rolling. Using a small cookie scoop, scoop even amounts of mixture and roll into small balls. I find that a level small cookie scoop divided in two makes the perfect sized truffles. Roll each ball in sprinkles, pressing gently to adhere in an even coat.
  4. Transfer brigadeiros to miniature cupcake liners and store in an airtight container in the refrigerator until ready to serve. To serve, allow to come to room temperature for best texture and flavor. May also be stored in the freezer for up to a month.
Recipe by Bake Love Give at http://bakelovegive.com/brazilian-brigadeiros/