Brigadeiros
Coconut Brigadeiros
Make Double Chocolate Brigadeiros (recipe follows), but omit cocoa and chocolate from filling and replace with 3/4 cup (175 mL) unsweetened shredded coconut and 1/2 cup (125 mL) coconut milk. Mix an additional 3/4 cup (175 mL) unsweetened shredded coconut with pink food colouring in a resealable bag or place 3/4 cup (175 mL) finely chopped unsalted pistachios on a small plate. Set aside. Roll finished filling in pink coconut or pistachios.
Makes 30 truffles
Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.
2 tbsp (30 mL) unsalted butter, plus more for greasing
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) unsweetened cocoa powder
Pinch kosher salt
1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips
1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes
In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 minutes.
Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 hours.
Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.
Makes 26 truffles By Soo Kim
Makes 30 truffles
Double Chocolate Brigadeiros
Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.
2 tbsp (30 mL) unsalted butter, plus more for greasing
1 can (300 mL) sweetened condensed milk
2 tbsp (30 mL) unsweetened cocoa powder
Pinch kosher salt
1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips
1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes
In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 minutes.
Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 hours.
Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.
Makes 26 truffles By Soo Kim
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