I've been nursing a particular fascination for these little Brazilian chocolate candies for a few weeks now. Brigadeiros are a Brazilian fudge truffle, made from condensed milk cooked with flavors like chocolate, almond, and coconut.
I first saw them a while back on the Youtube channel Dulce Delight (If you haven't watched Raiza's videos before, definitely check them out!), and later found a microwave version on Sorted Food, which completely sold me on them.
There's something magical about watching a simple combination of condensed milk, chocolate, and butter turn into thick, fudgy candies in just a few motions. It's a nice reminder that very standard baking ingredients like sugar have such potential to transform in shape and flavor and texture.
These are definitely some of the easiest candies I've ever made, and just require throwing a few ingredients into a bowl and sticking it into the microwave. Shaping the brigadeiros is much easier and less messy than traditional truffles, which tend to melt all over your hands.
The texture and taste is a cross between fudge and caramel; they're slightly chewy yet melt in your mouth. Throwing in the fact that you can store them in your fridge a couple days ahead of time, I'd definitely recommend making them part of your holiday cookie platter!
1 can (14 oz.) sweetened condensed milk
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
⅛ teaspoon salt
Butter, for greasing
½ cup topping, such as finely chopped semi-sweet chocolate, finely chopped nuts, finely shredded coconut, or sprinkles
Pour the condensed milk in a large microwaveable bowl. Add the chocolate and butter. Microwave on high for about 45 seconds. Take the bowl out and give the mixture a good stir.
Microwave for another 5 minutes, taking the bowl out every 2 minutes or so to thoroughly mix it. The brigadeiro mixture is done when it has become thick and fudgey, and you can pull it away from the side of the bowl when you stir it. (Your cooking time may vary by a minute or two depending on the power of your microwave). Stir in the salt.
Spoon the mixture onto a large plate and chill for at least 3 hours, or overnight.
Shape the brigadeiros. With a spoon, scoop out about 2 teaspoons of the brigadeiro mixture. Rub a little butter into your palms, to prevent the chocolate from sticking. Roll the brigadeiro into a ball, and roll the ball in your topping of choice.
Brigadeiros keep at room temperature for about 2 days, and in the refrigerator for up to a week.