Today I’m excited to share with you a naturally gluten-free dessert called Brazilian Chocolate Truffles or Brigadeiros. With the opening games of the summer Olympics kicking off tonight in Rio de Janeiro, the timing couldn’t be more perfect to celebrate with this native, sweet and rich chocolatey dessert.
What I love about making brigadeiros is that it offers up a clean ingredient list – only four ingredients (five if you count water) – and you’ll probably have all these ingredients in your kitchen pantry already.
I must admit, I had to make this recipe twice. The first batch did not turn out well at all. I learned that I needed to cook the truffles longer – more like 30 minutes over a low heat rather than 10 minutes. The extra time (and patience) is required if you want the chocolate balls to firmly hold in their cute ball shapes. Put on the radio or a book on tape to help you pass the time (multitasking is how I get anything done these days!).
You can get fancy by rolling each ball in a variety of colored sprinkles. They would be so cute in baby blue or pink for a baby shower! My kids chose these colorful sprinkles (perfect for the Carnival-like celebration to come tonight) along with simple white sprinkles. Make sure the sprinkles you choose are gluten-free.
Now a bit about the taste… these truffle balls are oh-so fudgy and carmely. It’s death by chocolate. I was completely satisfied after eating one truffle – but if you have a sweet tooth – it’ll be hard for you to stop at just one!
You will really enjoy serving these Brazilian chocolate truffles at your Olympic viewing parties or any time of the year. It’s a rich, chocolate dessert that may soon become your speciality recipe once your friends find out you made them from scratch!
- 3 Tbsp. butter
- 4 Tbsp. unsweetened cocoa powder
- 14 ounces organic sweetened condensed milk 1 can
- Sprinkles of choice
In a small bowl, add cocoa powder and dilute it in water (about 1/4 cup of water). Stir the cocoa until it's smooth and powder is absorbed. Set aside.
Add butter and condensed milk to a saucepan over low heat. Stir constantly until butter is melted.
Over low heat (you may need to lower the heat more if milk is bubbling - you don't want to scorch it), add cocoa powder mixture.
Stir mixture constantly for 25 minutes. It will thicken over time.
You know the mixture is done when your spatula can separate the mixture in two and the mixture stays parted for a second or two.
Remove mixture from heat and allow it to cool for 30+ minutes.
Lightly butter your hands, then pinch off a small amount of the chocolate mixture and shape it into a ball.
Gently roll ball in sprinkles of choice and then add to a small muffin paper or directly to a serving tray.
Refrigerate the balls so they keep their shape until serving.