Delicious, fudgy, slightly set & yet slightly sticky, Brigadeiros take pride of place in our household as the new truffle. I’ve always had a slight issue with sweet truffles and fudge, I’ve usually found them a little too solid for my liking. Thick and rich, they crumble in my mouth for a texture I’ve liked, but never really loved.
The older I get the more I tune into my mouth and realise what it’s really attracted to. And it is rather fascinating contemplating the mouth of the beholder. For me, the mouthfeel I enjoy most is crunch – I’m all about it. Nuts, brittle, crispy vegetables, I need crunch or crispness in almost every mouthful.
That being said, my next pleasure is smoothness, biting through something without having resistance, almost a sense of liquidity in a solid mouthful (I’m not sure if that makes sense to you, but it does to me). This is why I’m not a fan of the truffle or fudge, its all together too crumbly.
The brigadeiro is next level fudgeage (I know it’s not a word… but try saying it 10 times fast and it will make you smile). It’s fudgy without the crumble, a new texture for me in something that resembles a truffle.
I mean, look at that delicious gummy fudge going on when you bite into it!
I’ve been fascinated by brigadeiros for some time now. A few years ago I watched a great video about a brigadeiros shop in America run by a gorgeous Brazilian couple who make them in a variety of flavours and with a lot of love. I can’t find the video now, but when I do, I’ll link it here.
I had always intended to find them to try, or to make them, but just never found the time. A few months ago, we were invited to dinner with friends. Given the olympics was on in Brazil I figured it was the perfect time to give them a try.
What I hadn’t counted on before researching recipes, was how absolutely ridiculously easy they were! I mean if you want to make a basic chocolate brigadeiro simply dusted in cocoa, all you need are 3 ingredients!
I decided to make brigadeiros two ways: one with a choc mint centre (using fresh mint) and rolled in toasted pistachio, and the other with a vanilla bean centre and rolled in toasted hazelnuts. They have 15 minutes active cooking time each, some cooling time and then rolling time. Making one flavour is super easy, but even aiming for two won’t take the whole day!
For those of you who love the idea of Brazilian recipes, you absolutely must start following my wonderful friend John from He Needs Food, he and his partner are spending the next year travelling all over the world and are currently in Brazil! Check out his amazing recipe and travel posts on his site and Instagram.
Choc Mint Pistachio Brigadeiros
Ingredients
- 1/2 cup packed fresh mint leaves
- 1/4 cup water
- 1 x 395g can of condensed milk
- 3 tablespoons cocoa powder
- 1 tablespoons butter
- Butter, for greasing
- 100g toasted pistachios, roughly chopped
Directions
Combine the mint leaves and the water in a blender and blend until combine. Strain the liquid through a cheesecloth lined sieve into a small bowl and discarding the mint leaves.
In a medium heavy-based saucepan, combine the condensed milk, cocoa powder, mint water and a pinch of salt, whisking until well combined (this is an important step in ensuring the cocoa is distributed properly through the brigadeiros). Add the butter and place over medium heat, stirring until it begins to boil, then reduce the heat to medium-low and cook for 10-15 mins, stirring constantly until the mixture is thick and shiny and starts to pull away from the bottom. Pour the mixture into a buttered pasta bowl and chill for at least two hours.
Place the pistachios in a bowl. Ensuring your hands are greased the whole time, roll 2.5cm balls from the set fudge mixture, then roll the outside in the pistachios. Repeat with all the fudge mixture. Place in small paper cups, or on a tray lined with baking paper. They will last for 2 weeks in the refridgerator, or two days at room temperature. If storing in the fridge, bring them to room temperature before serving.
Vanilla Bean Hazelnut Brigadeiros
Ingredients
- 1 x 395g can condensed milk
- 1 whole vanilla bean, seeds scraped and pod discarded
- Pinch sea salt
- 1 tablespoon butter
- 100g toasted skinless hazelnuts, roughly chopped
Directions
In a medium heavy-based saucepan, combine the condensed milk, vanilla beans, and a pinch of salt, whisking until well combined (this is an important step in ensuring the vanilla beans are distributed properly through the brigadeiros). Add the butter and place over medium heat, stirring until it begins to boil, then reduce the heat to medium-low and cook for 10-15 mins, stirring constantly until the mixture is thick and shiny and starts to pull away from the bottom. Pour the mixture into a buttered pasta bowl and chill for at least two hours.
Place the hazelnuts in a bowl. Ensuring your hands are greased the whole time, roll 2.5cm balls from the set fudge mixture, then roll the outside in the hazelnuts. Repeat with all the fudge mixture. Place in small paper cups, or on a tray lined with baking paper. They will last for 2 weeks in the refridgerator, or two days at room temperature. If storing in the fridge, bring them to room temperature before serving.
hello Mrs! These little choc bombs look omg divine. The crunchy nuts are just too good.
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😉 Thanks Bel – still getting used to Mrs Dettrick, but I’m loving it. In other news, I have to put nuts in everything!!
Mint and pistachio fudge sounds amazing. It sounds like something that I have to make for Christmas!
Thanks Dannii, it definitely won’t disappoint!
I’m crazy about fudge and i’m a huge fan of pistachios. Can I have one please? They look amazing!
Haha you can have more than one!! They are the sort of thing that you can’t stop eating.
I literally just said fudgeage 10 times in my head and am sat here smiling! These look so moreish! Absolutely love your photos too, so stunning!
Hahaha definitely good fudgeage going on in this recipe – I think we are going to have to call oxford dictionary and get them to add the word!
Wow these are to die for! I really need to make these asap.
You won’t be disappointed Emily! They are delicious.
Your description makes perfect sense to me 🙂 These look so fabulous and tempting!
Haha Thanks Amanda… I knew you would get it… must be the name 😉
Wow. These look SO good. And SO easy — my kind of dish. 🙂 Thanks!
Recent Post: Pumpkin and Pork Chili
Thanks John! I’ve been so busy so I haven’t gotten to your site lately… but I’m coming over soon to see what you’ve been up to!!
Sign this girl UP!
oh my gosh! yes, please!
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I love brigadeiros, great recipe.
It looks delicious, I look forward to doing! thank you for the tips!!!
This photos are incredible. I make brigadeiros in Brazil and its hard to me take good pictures of my job.
Instead, many people enjoy the flavors and textures ; )
Hello! I’m Brazilian and I can tell you: Your recipes look divine! I’m dying to try it! : D