Brigadeiros (Brazilian Fudge Balls) recipe for Secret Recipe Club!
After a month off in December, Group D of the Secret Recipe Club is back for January! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month, I was assigned Bewitching Kitchen. The author, Sally, was born and raised in Sao Paulo, Brazil. She has also spent time in California and Paris before settling into her current Manhattan, Kansas working with the Biochemistry Department of Kansas State University. In addition to her job and cooking, she is quite active! Hobbies include golf, running, and P90X. She has quite an amazing variety of recipes available. Since my blog is quite lacking in South American recipes, I wanted to choose one of Sally’s many Brazilian dishes. I picked one that has been on my bucket list for quite a while, Brigadeiros. Other great recipes I have pinned for later include: Pasteis, Carrot Nib Orzo, Cocada de Forno, Korean Barbeque Burger, Shrimp Moqueca, Oeufs a la Neige, Canja de Galinha, Tlayuda, Coconut Brigadeiros, and Mangos Flambe.
The Brigadeiro was created in Brazil in the 1940s and named after Brigadeiro Eduardo Gomes. They have since become one of the most well known Brazilian treats and are especially popular at birthday parties and other celebrations. It is traditional to arrange them around the cake. They would also make a perfect addition to your Valentine’s Day meal.
Brigadeiros come together easily using only condensed milk, butter, cocoa powder, an optional pinch of cinnamon, and chocolate sprinkles. The trick is to cook them to just the right consistency, similar to fudge. You want the condensed milk to become thickened enough to hold their shape so the balls can be rolled in sprinkles. You can tell when it has reached this point by sliding a wooden spoon through the mixture on the stove and it continues to stay parted. They can be made up to about 4 days in advance and stored in the refrigerator until ready to serve (good luck letting them last that long!).
Check out what everyone else made!
- Massalé Roasted Chicken from Oh! You Cook!
- Jerk Salmon Salad with Spicy Pineapple Dressing from Couscous & Consciousness
- Mini-Quiches with Duxelles and Baby Broccoli from Bewitching Kitchen
- Amaretto-Kissed Butternut Squash Soup from Flying on Jess Fuel
- Italian Wedding Soup from Turnips 2 Tangerines
- Stove Top Tamale Pie from Karen’s Kitchen Stories
- American Chop Suey from Shockingly Delicious
- Garlic, Ginger & Honey Chicken from Hapa-tite
- Restaurant Style Salsa from The Wimpy Vegetarian
- Hummus and Pita from Sew You Think You Can Cook
- Coconut-Almond Barfi from Culinary Adventures with Camilla
- Cinnamon Hazelnut Date Cake from A Calculated Whisk
- Roasted Potato Salad from Enriching Your Kid
- Broccoli and Parmesan Pasta from 84th&3rd
- Baked Ham and Swiss Cheese Sliders from Lavender and Lovage
- Chili Lime Pretzel Mix from A Kitchen Hoor’s Adventures
- Creamy Stovetop Bacon Mac ‘N Cheese from Making Miracles
- Dark and Rich Homemade Hot Chocolate from Life on Food
- Frozen Inspired Cake Mix Cookies from Fantastical Sharing of Recipes
- Decadent Skinny Chocolate Cake from Baking and Creating with Avril
- Ginger Crinkle Cookies from Chocolate and Chillies
- Roast Carrots from Without Adornment
- Butternut Squash and Spinach Lasagna Rolls from Loving Life
- Homemade General Tso’s Chicken from I am a Honey Bee
- Falafel Burgers from Fearless Homemaker
- Pomegranate Poppy Seed Salad from Confessions of a Cooking Diva
- Black Bean & Chorizo Soup from The Spiffy Cookie
- Homemade Peanut Butter from Lynsey Lou’s
- Sesame Chicken with Ginger Rice from A Day in the Life on the Farm
- Quick Mexican Pozole Blanco from Curious Cuisiniere
Brigadeiros (Brazilian Fudge Balls) Recipe
Adapted from Bewitching Kitchen
Brigadeiros (Brazilian Fudge Balls)
- 14 ounces condensed milk
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoon unsweetened cocoa powder sifted
- pinch cinnamon
- Chocolate sprinkles for coating ~1/2 cup
- In a medium saucepan, combine condensed milk, butter, cocoa powder, and cinnamon over medium heat. Stir often until butter is melted and the mixture is smooth.
- Reduce heat to low and continue to cook, stirring constantly, until thickened and pulling from the bottom of the pan, 10-17 minutes. Allow to cool until room temperature or chill in the refrigerator.
- Fill a small bowl with cold water. Fill another small bowl with chocolate sprinkles.
- Wet your hands and roll about a 1/2 tablespoon size of chocolate into a ball. Coat in chocolate sprinkles and place in a mini paper cup. Repeat with remaining chocolate. Store in the refrigerator for up to 4 days.