This brigadeiro was spectacular! Really really good! This is my husband’s favorite. As I’m a naughty fat girl, I prefer them all hahahaha!
For this recipe, which yields 40 to 50 small brigadeiros (party size), we will start by mixing off the heat 1 tablespoon of very shallow wheat flour with 3 tablespoons of whey-free cream. Trust me, there is no floury taste or texture.
Mix well until all the flour dissolves, like this:
Next, add 1 can of condensed milk, 1 tablespoon full of cocoa powder and 3 tablespoons of milk chocolate drops (or tablets). It’s important to use the best chocolate you can find (I used Belgian Callebaut).
Now press the wig and stir constantly (on low heat). After it boils, keep it on the fire, stirring for another 10 minutes, until it thickens well. Transfer to a plate and let it cool. Keep in the fridge for 4 hours until curled.
To roll it, I used peanut flour (roasted and ground peanuts), but it could be those corked paçocas that you crumble to obtain flour.
The dough for this brigadeiro is the most basic of all (in the gourmet category). You can roll it up and sprinkle it with milk or semi-sweet sprinkles for a more traditional brigadeiro.
You can swap the milk chocolate in the dough for semi-sweet or dark chocolate, and you can also use cashews, walnuts or any other nut to roll.
I know there are people who will turn their noses up at the flour in the dough, but believe me, big brigaderias do it this way and no one notices. The flour helps to thicken the dough and removes that “pull” that is uncomfortable when biting into it.
*This dough can be made 2 days in advance and kept in the refrigerator. The brigadeiros must be rolled no more than 24 hours before consumption, I don’t recommend it longer than that because it contains sugar.
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