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Brigadeiro

Brigadeiro



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  • Brigadeiro is a Brazilian treat often served at children's birthday parties.

    On first glance, they look like chocolate truffles. But they are oh so much more. They have a deep chocolate flavor, but because of the sweetened condensed milk, they have a chewy caramel texture that results in a unique experience after popping your first one.

    I say first because it’s pretty much impossible to have just one of these guys! Especially with all these different toppings. Gotta try ‘em all!

    Most of my recipes use lots of ingredients. So I always like when I can make something with only three.

    After cooking for about 15 minutes, it thickens a lot. Stir often to prevent burning!

    This doesn’t really pour, you need to scoop it out.

    Let cool on a plate for at least half hour.

    Meanwhile prep your toppings.

    This stuff is super sticky so watch out! After rolling a few you should get the hang of it. A slightly damp hand is helpful to prevent sticking – but not too wet!

    Roll it in the toppings. Chocolate sprinkles are the traditional coating.

    These brigadeiro are so tasty and the texture is something I have never really experienced from chocolate. I think my fave was actually the Reese’s one, but the pretzel was a close second.

    Video How-To

    Here's a quick video that shows you how to make brigadeiro (by Youtube user kooktocook):

    More Tasty Truffle Ideas

    Chocolate Truffle Cake Pop recipe
    Cake Batter Truffles recipe
    Marvelous Chocolate Truffles recipe

    Dan Whalen knows that in Brazil a party ain’t a party without brigadeiro. He has been blogging for over 3 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


The Easiest 3-Ingredient Brigadeiro Recipe, Two Ways

Haven&rsquot booked that trip to Brazil yet? Don&rsquot sweat it: Try this brigadeiro recipe instead. Translating to brigadier (aka someone who commands an army brigade), it&rsquos a traditional dessert hailing from Rio de Janeiro. Its invention is linked to a brigadier&rsquos presidential campaign in the 1940s. A woman who supported his candidacy created the cocoa-rich dessert as a promotional tool and called it doce de brigadeiro, or brigadier&rsquos sweet. He lost the election, but the treat&rsquos popularity stuck.

The original was made with cocoa powder, but we have it on good authority that lots of Brazilians actually use Nescau, a chocolate drink powder, instead. So, our version leans on chocolate milk mix. There are two ways to tackle this: You can keep it traditional by hand-rolling the mixture into tiny balls and coating them in chocolate sprinkles. Or, you can save time by skipping the rolling and sprinkles altogether and eat the mixture straight from the pan once it&rsquos chilled (that&rsquos called brigadeiro de colher, or spoon brigadeiro). The choice is yours. P.S., we also made a batch with strawberry milk powder in place of chocolate and rolled them in granulated sugar and rainbow sprinkles. They were nothing short of divine.

1 14-ounce can sweetened condensed milk

2 tablespoons salted butter, plus more for rolling (unsalted is fine too)

4 tablespoons chocolate milk powder

Chocolate sprinkles (optional)

1. Add the condensed milk and butter to a medium saucepan over low heat.

2. Once the butter starts to pool, add the chocolate milk powder.

3. Stir gently and constantly for 10 minutes with a whisk or wooden spoon until thick and fully combined. Don&rsquot let the mixture reach a boil, but a few bubbles are fine.

4. Remove from heat once you can push your whisk or spoon through the middle of the mixture and see the bottom of the saucepan.

5. Let the mixture cool for about 5 minutes. Pour the mixture into a heat-safe, flat container. Cover and refrigerate for 45 minutes to 1 hour. The cooling time will vary based on the depth of your container. If you&rsquore choosing not to roll your brigadeiro into balls, it&rsquos ready to eat with a spoon straight out of the container once it&rsquos cool.

6. Remove from the fridge for rolling. Wash your hands and grease them with butter so the brigadeiro doesn&rsquot stick. Spoon about 1 tablespoon of the mixture into your hands and roll into a ball. Continue until all of the brigadeiro has been rolled into balls, about 15 to 17 total.

7. Pour the chocolate sprinkles into a dish. Roll the brigadeiro balls into the sprinkles until they&rsquore evenly coated.


Tips on how to make Brigadeiros

  • Cook over medium heat. If the heat is too high, the mixture will stick to the bottom of the pan.
  • Don’t ever stop stirring as the brigadeiro is cooking. Not even for a split second, or the brigadeiro will stick to the bottom of the pan and burn.
  • If you want to use this to fill cakes and cupcakes, cook slightly less.
  • To be able to roll into balls, the fudge needs to be very firm, make sure it’s thick enough before you stop cooking it.
  • Lightly butter your hands in order to easily roll the brigadeiros.
  • Coat into sprinkles, chopped nuts, shredded coconut, crystal sugar.
  • These treats are perfect to make ahead. Keep them in the fridge for up to 2 weeks, or in the freezer for up to 2 months, in an air tight container.

If you like this Brigadeiro Recipe, make sure to check my other flavors as well:

And I also use brigadeiro in these recipes:

How much prettier your party dessert table would be with these treats in it!

And seriously that texture! I mean, it speaks for itself!

If you make this recipe, please tag me on Instagram! I love seeing what you create, and I am so appreciative!


Brigadeiro Cake

Ask any Brazilian what is their favorite cake and you will always get the same answer: brigadeiro cake. Absolutely nothing compares to this rich, fudgy, moist chocolate cake! If you love brigadeiro, this is a must-try!

Be still my heart! The cake I’ve been craving for the longest time is finally here. ❤️

I had dreams about brigadeiro cake throughout my whole pregnancy, but couldn’t have it because of my diet restrictions. Well, those restrictions are gone and I’m free to eat whatever I want.

It is also Rebecca’s 3rd month-versary, so I thought it was the perfect occasion to share a cake here on the blog! After all, I survived the infamous 𔄜th trimester” y’all! *bows graciously*

If you know any Brazilians, you know that we are serious about our brigadeiro. It is the nation’s most loved sweet treat and is a must have at any birthday party!

I’m not going to get into the history of brigadeiro, as I already wrote all about it on my “Traditional Brigadeiros” post. Head over there if you wanna learn some more about this beloved docinho, including why it is called “brigadeiro”.

For right now, there is only one thing you should know: we are going all in, y’all!

The brigadeiro cake – which easily feeds a crowd – consists of four layers of a super moist and delicious chocolate cake, filled with soft brigadeiro and covered with even more brigadeiro. . As Brazilians would say, it’s “bem brigadeirudo”!

The trick to make a softer brigadeiro for the filling, is adding a can of table cream off the heat, after the brigadeiro is ready.

Table cream is a staple ingredient in Brazilian cuisine and it took me a long time to realize I could find it here in the States. I used to travel all the way to Queens to buy my precious “creme de leite de latinha” (which translates to “canned heavy cream”) at a Brazilian store, since heavy cream wouldn’t cut it for the recipes I wanted to make.

Then, one day I was walking by the hispanic aisle at my neighborhood supermarket when I saw it: the same table cream, the same brand, but a different name: Media Crema .

I couldn’t believe my eyes! And I couldn’t believe one of my favorite ingredients was there all along, right under my nose!

If you’re not familiar with it, Media Crema is a shelf-stable table cream that can be used as an ingredient (or topping) in many savory and sweet dishes.

Unlike the heavy cream, which needs to be refrigerated, the table cream – also known as light cream – can live in your pantry and will last a long time! In fact, before I found out I could find it here in the US, I used to bring back a bunch of cans every time I traveled to Brazil!

It also has a little less fat than heavy cream, around 20% vs 35+% of heavy cream, hence why you can’t make whipped cream with it.

If you plan on making lots of Brazilian dishes – especially our desserts – I would find it in your grocery store and would get familiar with it. You will be using it a lot!

You will notice that the recipe asks you to remove the serum from the table cream. That’s also very common in Brazilian recipes, especially when you want to use the cream to thicken something.

The easiest way to do that is to pop the table cream can (make sure to wash it before doing that) in the freezer for 20 minutes and, when cold, make two small holes with a knife (or can opener) in the bottom of the can. Then, turn the can back up (bottom side down) over a recipient, and all the serum will come out. All that will be left is the pure cream, ready to be used!

This brigadeiro cake might look like a lot – especially when you read the recipe – but a little goes a long way and you’ll be able to feed about 20 people. It is perfect for birthdays or special occasions! You can even make it for Christmas and decorate with red, white and green sprinkles.

I happen to prefer this cake cold, so if you want, you can make this cake the day before you’re planning on serving it! Just let it sit at room temperature for a little while so it’s still cold but not as stiff, as brigadeiro cake is supposed to be very soft and moist.

I hope you guys enjoy this! It is truly my favorite cake in the whole world.


Brigadeiro

It is always the simple things in life that matter. Sometimes they become the most extraordinary things. Brigadeiro, a delicious Brazilian chocolate ball candy that is known all around the world is a classic example to the above context. An effortless sweet with no complex ingredients or techniques involved, has unanimously won the popularity contest.

What is the origin of brigadeiro?

The history of the brigadeiro recipe has some interesting spins to it including a tragicomedy situation. But let’s stick only to the more plausible and known scenarios.

One of the popular stories is that the sweet originated in 1945 with a political context to it. The then Brazilian Brigadier (Brigadeiro in Portuguese) Eduardo Gomes contested for the Presidential elections that year. Being single and handsome, he was very popular and admired among the female circles.

Related Posts:

They came up with an excellent idea and advocated for him raising the slogan – “Vote for Brigadeiro, who is beautiful and single”. Then they also made these sweet little candies and sold them on the streets requesting votes from the people for the elections.

The other version says that his wife made these during his campaign fundraising parties and they instantly became a massive hit. Everyone started talking “did you have the brigadeiro’s candy?” and hence it came to be known as Brigadeiro. Thus the world famous Brazilian chocolates came into existence.

When and where are they made?

No children’s birthday party in Brazil is complete without these chocolate candies. These are like the chocolates that we grew up eating, to the Brazilian kids.

Now, this custom is further extended to weddings and other celebrations as well. One of the main reasons that it is so popular in Brazil is because it is a true party food. You can have fun right from the beginning of making it to wiping it clean off the pot. All you need are a few friends to gather around.

The popularity of this Brazilian candy is definitely not limited to the Portuguese-speaking country alone. A sweet that was usually made during children’s birthday party, has gained an exotic status in the dessert category. According to one’s choice, confectioners around the world are embellishing it in different ways.

How to make brigadeiro

Traditionally, these little candies are made using only three ingredients. Many ingredients including the basics like milk, sugar, eggs, and fresh fruits, generally the key ingredients in making confectioneries or candies, were rationed during the World War II period. So this dessert was improvised using concentrated milk (condensed or reduced), cocoa and butter.

Even though it is very simple to make, you have to know how long and how much to cook. The right consistency depends on it. In the native language, it is called ponto certo, meaning the right point to take it off the stove.

But don’t worry mastering it is not a herculean task. If you are familiar with fudge and candy preparations, you can easily identify this in one or two attempts at the maximum. What is important is to cook on low to medium heat and to remove it from the heat when the whole mixture slides off the pan when you tilt it.

Keeping this is mind, you can make these little confectionaries without hassle. And if you really love the taste of these Brazilian delicacies, you can make a brigadeiro cake (bolo de brigadeiro), by using the same mixture for the filling and the icing.

This brigadeiro recipe is validated by our Brazilian culinary expert Denise Browning, author of culinary blog Easy and Delish.


How to Make Brigadeiro

One of the most frequently asked questions I get is, “How can I make brigadeiros at home?”
You’re in luck, because I’m sharing my recipe for the best brigadeiros ever. With just a few ingredients and the right technique, you can transform dessert into a special occasion.

In this video, I show how to cook the brigadeiro to achieve just the right consistency. In the second half, you'll see how to roll it in your hands to make the perfect round ball.

This is my favorite recipe to use at home, so I’m excited to share it with you.

If you make it, be sure to tag #tinyBchocolate—I’d love to see your creation! <3



This is my recipe favorite and I guarantee that you'll love it!

Pro Tips

If the consistency is not perfect and it's too soft to roll in your hands, don't worry. Just enjoy it the traditional way: by spooning it directly from the bowl and eating it right there.

I used 70% dark chocolate, but you don't have to. Pick your favorite or use what you have in your pantry.


INGREDIENTS
- 1 can of sweetened condensed milk (395 g)
- 100 g of dark chocolate (70% or 85% cocoa)
- 2 tbsp of unsalted butter
- 1 cup of vermicelli chocolate sprinkles
- about 25 paper cups

Note: if you don't have chocolate sprinkles or paper cups, you can buy them here.

  1. If you're using a chocolate bar, break it with your hands in small pieces and add it to a medium size pot, then add the sweetened condensed milk and the butter.
  2. Cook on low heat, mixing with a wooden spoon or spatula until the brigadeiro is creamy and not sticking on the bottom of the pot. The time of cooking will vary according to your stove and size of the pot, and should be roughly 12 minutes.
  3. Pour the brigadeiro into a plate or bowl and let it cool for about 2 hours. The brigadeiro has to be completely cold before starting to make the truffles. If you prefer, you can even let it cool down overnight.
  4. Before starting to roll the truffles, add the vermicelli (or any other topping of your preference) into a bowl. Add water into a small bowl to clean your hands. If you have small paper cups, make sure they're separated and ready to be used.
  5. Add a bit of water to your hands. Spoon some brigadeiro and start rolling it into a ball. The ball can be any size, but we suggest roughly 1". Place it into the sprinkles, and roll as many as can fit in the plate.
  6. Clean your hands. Separate paper cups. Roll the brigadeiros into the vermicelli until the brigadeiro is completely covered in vermicelli, put them in a paper cup or on a plate.

Pro Tip
For a creamier brigadeiro, after the chocolate and butter are melted, replace the spoon or spatula for a whisk until the brigadeiro is ready.



FLAVORS
There are dozens of flavors and varieties you can create once you're in your brigadeiro happy place. Here are some flavors that we love.

If you don't feel like making brigadeiros but you're craving some right now, we're here for you. Just click the link below.


Latest videos

MAIN INGREDIENTS OF THIS RECIPE:

- Dark chocolate, milk, eggs, flour, dark brown sugar, condensed milk, chocolate powder

HOW TO MAKE BRIGADEIRO CAKE:

For the cake: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Put the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture set aside.
Beat the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites. Pour the mixture into the prepared pan and bake for about 40 to 45 minutes. Turn off the oven, unmold the cake onto a plate and let cool.
For the filling: In a saucepan place the milk, chocolate powder, condensed milk and whisk nicely. Place the pan over low heat and stir occasionally with a wooden spoon until the cream thickens about 25 minutes. Turn off the heat and allow to cool about 5 minutes. Slice the cake in half with a long knife. Spread the bottom slice of the cake with a little of the cream. Cover with the top slice of the cake and spread with the remaining cream. Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.


Time to bake your Brazilian birthday cake layers!

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Yes, the brigadeiro cake recipe filling instructions were a bit intense, but, luckily, the cake itself is pretty straightforward to make. No secrets or crazy details to pay attention to, but here are a few tips, just in case!

  • Start by preheating your oven, and spray, or grease and flour, three 8-inch round cake pans.
  • Combine all the dry ingredients first in one bowl.
  • In a separate bowl, mix the oil, the butter and the sugar, on medium speed. Next, add in the vanilla extract and the eggs one at a time, mixing between each until silky smooth.
  • Add the dry ingredients to the egg-oil mixture in three parts, alternating adding the milk, beginning and ending with flour until your batter is fully incorporated.
  • And finally, pour the batter into the greased cake pans, and bake to perfection!

Brigadeiro

There are so many Lebanese folks who have immigrated to Brazil throughout the ages that I am willing to bet every single family in Lebanon has at least one (close or distant) relative in Brazil. (I do). I find remarkable too that there are more Lebanese in Brazil (and the rest of Latin America) than there are in Lebanon proper. In the Chouf region where we spend our summers, every village store has billboards advertising maté, the Latin-American tea. One can find maté sold in the most remote villages in Lebanon, the custom of drinking maté no doubt brought back to the old country by Lebanese immigrants.

Well, today I was in the mood for a little something sweet: Can’t think of anything faster to make, more luscious, more chocolaty, than brigadeiros.

INGREDIENTS: Quantity will make 25 pieces (minimum)

  • 1 can of sweetened condensed milk (14 ounces or 395 g.)
  • 3 Tablespoons of unsweetened cocoa
  • 2 Tablespoons of unsalted butter
  • 1 teaspoon of liqueur of your choice (optional, I used arak)
  • Extra butter to shape the brigadeiros (I used a cookie dough scooper)
  • Topping for the brigadeiros: Traditional, chocolate sprinkles or any topping of your choice (I used toasted pecans chopped)

NOTE: You can substitute the cocoa and butter for a good quality dark chocolate (60% cocoa minimum) or use a cocoa mix like Nesquik. If using a cocoa mix, use 1/4 cup (equal to 3 tablespoons) and if using a chocolate bar, use 2 ounces, cut in small pieces.

  1. Pour the condensed milk in a heavy-bottomed saucepan add the cocoa powder through a sifter and the butter. Place over low heat and start stirring until the mixture is smooth and no trace of cocoa remain. Raise the heat to medium and keep stirring continuously steam will appear and the milk mixture will get gradually thicker. Keep stirring when you see that the mixture is so thick that stirring it will leave a mark at the bottom of the saucepan (the metal saucepan bottom will show), it is time to remove from the heat and cool the mixture add the teaspoon or so of liqueur at this point. It should be very thick.
  2. Spray a bowl with butter spray and transfer the milk mixture to it. Cool the mixture for about 30 minutes at room temperature. Form small truffles either using your hands (previously greased or buttered) or a cookie dough scooper (what I used). Dip the truffles into a bowl filled with chocolate sprinkles, or coconut, or chopped nuts or whatever you like.
  3. Serve.

NOTE: Store the candies in the fridge. Be very careful as you are stirring the mixture that it does not burn, regulating the heat to prevent this.

You can also find lots of demos on youtube for brigadeiros.


Brigadeiro Without Toppings

Allow the brigadeiro to cool and stiffen. When ready, the brigadeiro should be easy to hold and malleable like a soft fudge. Roll portions into small spheres with your hands.

Please Note

In Brazil, brigadeiro is traditionally served in mini-cups that look like small cupcake cups. Unfortunately, I didn&apost have any so had to do without!