|Brigadeiro from Brazil|
|Making the cocoa, icing sugar mixture for Brigadeiro|
|Cooking the condensed milk, butter for Brazilian Chocolate Fudge Truffle|
|Cooking till the ball stage is reached|
|Rolling out the Chocolate Truffle in Cocoa, Icing Sugar powder|
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Brigadeiro | Brazilian Chocolate Fudge Truffles
- 1 tin Sweetened Condensed Milk (400 ml)
- 2 tsp Butter / Margarine
- 3 tbsp Cocoa Powder
- 3 - 4 tbsp Icing Sugar
How to make Brazil Brigadeiro / Chocolate Truffle
- Sift cocoa and icing sugar together and mix in a bowl.
- Have a greased pan ready.
- In a thick bottom pan, take the condensed milk, cook on low heat, after couple of minutes add the butter. With a wooden ladle, keep stirring continuously, making sure the bottom doesn't get burnt.
- It takes about 10 mins on high flame to reach the ball stage consistency. You are sure you are done when you see the mixture starts to come together and you can see the bottom pan revealed as you stir.
- When you are sure the mixture reached the consistency, pour into the greased pan, spread it well for it to cool down.
- When it reaches the room temperature or atleast safe for you to handle, start making balls and keep it to rest.
- Don’t let it rest for long as it might not get properly coated. Once you are done making a perfect balls/laddos, roll them in the cocoa icing sugar mix until it is completely covered.
- Serve these in a small paper cups or cupcake liners else store in a tight box.
- If the balls do not hold their shape, then the condensed milk mixture wasn't cooked for long enough. Return to the pan and cook for a further 6 minutes then cool and start shaping the balls once more.
- You could also roll them in chocolate sprinkles if you are using cocoa powder while cooking itself and skip rolling in cocoa powder, icing powder mix.