(WTNH) - Chef Leticia whips up a batch of Brazilian Chocolate Fudge Balls.
Brigadeiro de Chocolate
Brazilian Chocolate Fudge Balls
Makes about 50 brigadeiros
2 (14-ounce) cans sweetened condensed milk
4 tablespoons unsalted butter
2 tablespoons heavy cream
2 teaspoons light corn syrup
3 oz (90 g) semi-sweet chocolate (around 60% cocoa solids), chopped
2 teaspoons unsweetened cocoa powder
1 cup chocolate sprinkles (from real chocolate)
- In a medium heavy bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup, and bring to a boil over medium heat.
- When the mixture starts to bubble, add the chocolate and 2 teaspoons of cocoa powder. Whisk well, making sure there are no pockets of cocoa powder.
- Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter, about 8 to 10 minutes. You want the mixture to bubble like lava towards the end, so it's important to use low heat or the sides of the pan will burn. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy. You know it is done when you swirl the pan around and the mixture leaves a thick burnt residue on the bottom of the pan.
- Slide the mixture into a bowl. Don't scrape the pan-you don't want to integrate any of the burned bottom. Let the mixture cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Scoop the mixture by the teaspoonful (or you can use a mini ice cream scoop) and, using your hands, roll each into a little ball about ¾ -inch in diameter (about the size of a chocolate truffle).
- Place the sprinkles in a large roasting pan. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure it covers the entire surface. Store in a plastic container at room temperature for 1-2 days or up to 2 weeks in the refrigerator.