Traditional and Pink Brigadeiros

Name: Traditional and Pink Brigadeiros
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 30 servings of each
Ingredients: 1 can sweetened condensed milk; 1/2 ounce dark chocolate; 2 tablespoons cocoa powder; 1 tablespoon unsalted butter; Melted butter or butter spray, for greasing hands; 1/2 cup chocolate sprinkles; 1 can sweetened condensed milk; 1 tablespoon unsalted butter, plus more for greasing hands; 1 tablespoon cherry gelatin; 1 egg yolk; Melted butter or butter spray, for greasing hands; 1/4 cup crystallized sugar

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Level: Intermediate

Total: 1 hr 25 min
Active: 15 min

Yield: 30 servings of each

Level: Intermediate

Total: 1 hr 25 min
Active: 15 min

Yield: 30 servings of each

Ingredients

Traditional Brigadeiros:

1 can sweetened condensed milk

1/2 ounce dark chocolate

2 tablespoons cocoa powder

1 tablespoon unsalted butter

Melted butter or butter spray, for greasing hands

1/2 cup chocolate sprinkles

Pink Brigadeiros:

1 can sweetened condensed milk

1 tablespoon unsalted butter, plus more for greasing hands

1 tablespoon cherry gelatin

1 egg yolk

Melted butter or butter spray, for greasing hands

1/4 cup crystallized sugar

Directions

For the traditional brigadeiros: Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
For the pink brigadeiros: Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mariana Vieira