Valentines Day Sweets • Coconut & Chocolate Brigadeiro {Brazilian Truffles}

Coconut-&-Chocolate-Brigadeiro-Recipie-Valentines-Day-DiCorcia-Interior-Design-NY-NJOne of my best friends always has Brigadeiro – a Brazilian-style confection that’s somewhat of an intersection between a truffle, fudge & caramels – at her kids birthday parties; and I think Billy & I enjoy them more than the kids do!

Two weeks later we were still reminiscing about the soft, delectable little candies, so I started googling recipes, figuring how hard could they be to make? BIG MISTAKE!!! Not only are they ridiculously easy to make, but only require a handful of ingredients – and we’re already on our second batch! Out of fear of consuming them all, I’m giving the rest away as little Valentines Day gifts {hence the festive baking cups & sprinkles} – so if you’re going to make these, you have been warned!

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COCONUT & CHOCOLATE BRIGADEIRO
Adapted recipes from here & here.

A can of sweetened condensed milk & pat of butter is all you’ll need to get started, plus I added a pinch of salt to both recipes to balance out the sweetness. The chocolate recipe called for a few tablespoons of unsweetened cocoa powder {I’m a bit of a chocolate snob and always use the good stuff!}. First time around with the chocolate batch {yes I made both the chocolate & coconut batches twice each!}, I added the cocoa directly to the condensed milk & butter as the recipe suggested. The cocoa formed little lumps, and while that didn’t affect the taste I assure you, they were rather difficult to fully whisk out. So the second time around I dissolved the cocoa powder in a few tablespoons of leftover morning coffee*, which resulted in a smooth creamy batter & intensified the chocolate flavor.

For the coconut recipe I added a few drops of coconut extract to bump up the flavor complex – but oh the things you could do with this base! Next time I’d love to try adding almond extract and then rolling them in crushed pistachios, or a pinch of cayenne & Mexican cinnamon to the chocolate variety for a little bit of heat then rolled in mini chocolate chips, or maybe adding some nutella then rolling them in hazelnuts – I’ll stop now b/c this could go on for hours! Oh, and because toasted coconut is always, always better than the raw variety, I toasted mine which not only bumped up the flavor, but added a nice little crunch factor to the soft candies.

Chocolate Brigaderio:

  • 1 14 oz. can sweetened condensed milk
  • 1 tbsp. unsalted butter
  • 1 pinch of salt – I use kosher
  • 3 tbsp. good cocoa powder dissolved in approximately 4 tbsp. of leftover cold coffee*, until slightly runny
  • colorful sprinkles and/or mini chocolate chips for decorating
  • mini baking cups

Preparation

  • In a medium heavy-bottomed saucepan, combine condensed milk, butter, salt & cocoa.
  • Place over medium heat until ingredients are completely combined, stirring constantly with a wooden spoon.
  • Reduce heat to medium-low, and continue stirring constantly until mixture thickens & begins to come together  – when stirred it will pull away from the bottom of the pan {refer to image 2} – around 15 minutes.
  • Place mixture in a greased bowl. Cover with plastic wrap and refrigerate until chilled all the way through –  approximately 2 hours.
  • Lightly spray your hands with cooking spray. Using a tablespoon or small scoop, scoop some of the chocolate mixture into your hands and roll into a bite-size ball. Roll the brigaderio in sprinkles or mini chocolate chips and place in mini baking cups. Continue with the remaining chocolate. Store the brigaderio in the refrigerator for up to a week.

Coconut Brigaderio:

  • 1 14 oz. can sweetened condensed milk
  • 1 tbsp. unsalted butter
  • 1 pinch of salt – I use kosher
  • 1/2 tsp. coconut extract
  • sweetened flaked coconut toasted, for decorating
  • mini baking cups

Preparation

  • In a medium heavy-bottomed saucepan, combine condensed milk, butter, salt & coconut extract.
  • Place over medium heat until ingredients are completely combined, stirring constantly with a wooden spoon.
  • Reduce heat to medium-low, and continue stirring constantly until mixture thickens & begins to come together  – when stirred it will pull away from the bottom of the pan {refer to image 2} – around 20 minutes.
  • Place mixture in a greased bowl. Cover with plastic wrap and refrigerate until chilled all the way through –  approximately 2 hours.
  • Crush the toasted coconut with your hands – it will stick to the brigadier best when it’s a bit smaller.
  • Lightly spray your hands with cooking spray. Using a tablespoon or small scoop, scoop some of the coconut mixture into your hands and roll into a bite-size ball. Roll the brigaderio in the crushed toasted coconut and place in mini baking cups. Continue with the remaining candies. Store the brigaderio in the refrigerator for up to a week.

*Leftover morning coffee – A little bit of coffee added to anything chocolate just bumps up the chocolate flavor, and doesn’t make it actually taste like coffee! But if you’re hesitant, or don’t drink coffee {please don’t go out and buy coffee just for this!}, you can always substitute cold water!

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