I’ve been wanting to make this brigadeiro for a while now. different. Despite the name, it is not a dulce de leche brigadeiro, but an alternative way of making this sweet treat that is typical of Brazil.
There are several versions of this recipe, instead of using normal condensed milk, we cook it to become pasty dulce de leche. And from there do the brigadier. Not to mention that there is more chocolate in the dough, which gives it that special taste, as well as being very creamy.
When I ate it, I remembered that I had already eaten it, but I didn’t know. It tastes like brigadier, but it has a different “what”. Personally, I liked him better this way.
Creamy Brigadeiro with Dulce de Leche
Makes: 20 – 25 units of 20g/each
- 01 lata condensed milk
- 200 g semisweet chocolate
- 15 g butter without salt
- 10 g liquid glucose (transparent)
- Granulated (to decorate)
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the label from the can of condensed milk, place it in a pressure cooker and cover with water. The can must be covered with it, put the lid on. Bring to a boil over high heat, when pressure builds up, reduce the heat and cook for 30 minutes. Turn off the heat and carefully remove the pressure.
- Place the can in a bowl of cold water and let it cool completely.
- Melt the semi-sweet chocolate, add the butter and mix.
- Add liquid glucose and mix well.
- With the dulce de leche already cold (380g, it’s all the cooked dulce de leche), add it to the semi-sweet chocolate.
- Bring everything to the boil and cook for 5-6 minutes to finish. Transfer to bowl, cover and refrigerate.
- To roll the brigadeiro, you may need to grease your hands with oil. Spread the sprinkles of choice.
- Adapted: Chocolate Madness by Simone Izumi.
- Condensed milk: I prefer to use the canned version for pressure cooker cooking. A lot of people say and have already made dulce de leche with the box… I have existential anxiety about using it for that,
