Brigadeiro
Ingredients
- 400 gWhole sweetened condensed milk (plain)
- 20 gUnsalted butter (room temperature)
- 30 gUnsweetened cocoa powder (sifted)
- 50 gMulticolored vermicelli (for coating)
Method
A dense, glossy confection that pulls away from the pan. The texture is meltingly creamy on the palate, contrasted by the crunch of the sprinkles.
- 1
In a heavy-bottomed saucepan, pour the sweetened condensed milk. Add the cocoa powder and butter. Mix cold with a spatula to fully dissolve the cocoa before heating.
- 2
Cook over medium heat, stirring constantly. The mixture is ready when it thickens and pulls away cleanly from the bottom when tilting the pan. The spatula should leave a clear trail.
- 3
Pour the paste onto a buttered plate. Let cool completely at room temperature so the texture firms up.
- 4
Once the paste is cold, lightly butter your hands. Take small portions, roll into walnut-sized balls, then roll in the sprinkles to coat them evenly.
Frequently asked questions
How do you get this dish right?
- Never stop stirring, the sugar in the condensed milk can burn very quickly at the bottom.
- If the paste is too sticky to roll, put it back in the fridge for 30 minutes.
How long does this dish keep?
Keep for 3 days at room temperature in an airtight container or 1 week in the fridge.
