Caramel chocolate truffles

Caramel chocolate truffles

Brigadeiros

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15
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Brigadeiros are the Portuguese version of chocolate truffles. Condensed milk is often used in Portuguese desserts, and it can be bought pre-caramelised; if possible, try to avoid the brands that have very high sugar contents.

Ingredients

Quantity Ingredient
1 x 397g tin condensed milk or condensed milk caramel
400g dark chocolate, minimum 70% cocoa solids
1 tablespoon cocoa powder
200ml double cream
A pinch fine sea salt

Method

  1. If you need to caramelise the condensed milk, put the tin in a pan of warm water and bring to the boil over a medium heat. It is important that the tin is fully submerged. When the water comes to the boil, turn it down to simmer. Simmer for 2 hours, rotating the tin frequently. Carefully remove the tin and leave to cool before opening. (If you bought condensed milk caramel you don’t need to do this.)
  2. Meanwhile, roughly chop 200g of the chocolate and put it in a bowl with the cocoa powder. Heat the cream in a small pan to just below boiling point, then pour it gradually over the chocolate, mixing well after each addition. When the chocolate has melted and the mixture is smooth and glossy, fold in the condensed milk caramel and the salt. Refrigerate the mixture for 2–3 hours or freeze for 20 minutes before shaping: it should be firm but still pliable.
  3. To shape the brigadeiros you need to work on a cold surface; my hands are always warm, so I keep everything else very cold when making them. Finely grate half the remaining chocolate and coarsely grate the rest, mix it together and then spread it out on a tray or large plate. Use a teaspoon to scoop up the chocolate caramel mixture and roll it gently into balls with your hands. Roll the balls in the grated chocolate to coat them completely. If the mixture starts to get too soft, put it in the freezer for a few minutes.
  4. The brigadeiros will keep in the fridge for 3 days in an airtight container, or you can freeze them for 1 month. You could add different coatings, such as crushed pecans, pistachios, walnuts, desiccated coconut or candied orange peel.
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