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Brazil, Americas · Brigadeiro

Gourmet Dark Chocolate Brigadeiros

A Brazilian patisserie-style brigadeiro: silky with cream and 50 to 70% dark chocolate, rested overnight and rolled in finely grated chocolate.

ServingsServes 2
Total cooking time28 min
Resting+ 4 h
DifficultyMedium
About servingsThe cooking mixture is very hot and sticks to skin, which can cause bad burns. Keep your wrist out of the way above the pan while you stir.

Method

  1. Chop the dark chocolate for the mixture into pieces smaller than a pea. Finely grate the coating chocolate, spread it on a plate and put it in the fridge; cold shavings won't melt from the warmth of your hands as you roll.

  2. Put the condensed milk, cream, cocoa and butter in a 16 cm non-stick saucepan and whisk before turning on the heat, until smooth with no lumps of cocoa.

    Add in this stepSweetened condensed milk 200 gDouble or heavy cream (35% fat or more) 40 mlUnsweetened cocoa powder 8 gUnsalted butter 12 g

  3. Cook over medium-low heat for , scraping the bottom and corners constantly with a silicone spatula. The cream means it takes a little longer than the basic version. Move on when the mixture is glossy, thick and just starting to come away from the bottom of the pan.

    medium-low heat

  4. Turn off the heat, add the chopped chocolate and the salt and stir until the chocolate has melted completely and the mixture shines. Put it back over low heat and stir for more. It is ready when a line drawn across the bottom stays open for 3 seconds and the mixture slides as one mass when you tilt the pan.

    Add in this stepDark chocolate, 50 to 70% cocoa, finely chopped 50 gFlaky sea salt 1 pinch

    low heat

  5. Scrape it into a wide, shallow dish and press cling film directly onto the surface so it doesn't dry out or form a skin. Cool for 30 minutes at room temperature, then chill for at least , ideally overnight. Resting firms it up, making it easy to roll into perfect spheres, and deepens the flavour.

  6. Weigh out 15 g portions; you will get about 12. Rub a tiny amount of butter on your palms and roll each portion into a smooth ball, then roll it over the cold grated chocolate, pressing lightly so it coats densely. Set in paper cases, chill for 10 minutes, and take them out 15 minutes before serving for the softest texture.

    Add in this stepUnsalted butter 3 gDark chocolate for coating, finely grated 55 g

Cook's tip

Chocolate with 50 to 70% cocoa gives the best balance of sweet and bitter. Don't cook for long once the chocolate is in, or the fat can separate. Weighing is the surest way to get identical balls. They keep for up to 5 days in an airtight box in the fridge.

Cooking it at camp

Because the mixture needs to rest, make it at home and pack it in a sealed tub deep in the cooler. Grated chocolate melts easily on hot days, so keep the finished balls in the shade and eat them on the first day.