I was watching a program on the Food Network and Brigaderio Truffles were mentioned. As normal I was curious so I checked on line for a better description and recipe. Although I found a couple of recipes, most had the same basic concept except for this one. I tried the other recipes and like this one the best because it is more “visual” when you are making the mixture.
If you do not cook long enough the Brigaderio will loose it shape but if you cook too long things can get ugly 🙂 This recipe seems to be the best choice for people who cook like I do. I need a reading “visual” of how the item needs to look while I’m making it. I hope you enjoy them as much as we did. Make a half batch to get started with so you can get a good handle on the truffle before you start to make larger batches. It’s important to have all your rolling covers cut,chopped and ready before you start rolling the truffles.
I flavored mine with Bourbon by putting it into the mixture as I was cooking it but you could choose other flavors. Enjoy!!!
- 2 (14-ounce) cans low fat sweetened condensed milk
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 2 teaspoons light corn syrup
- 3 ounces semisweet chocolate, chopped
- 2 teaspoons unsweetened cocoa powder
- 1 cup chocolate sprinkles, preferably Guittard
- 1 cup finely chopped walnuts, pecans, hazelnuts, pistachios or combination
1 In a medium heavy-bottomed saucepan, place the low fat condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.
2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.
3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).
5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.