Yield: 10-12 servings
Ingredients:
- 2 10-ounce (300 ml) cans sweetened condensed milk
- 3 tablespoons (45 ml) unsalted butter
- 1 ½ tablespoons (22.5 ml) heavy cream
- 1 ½ teaspoons (7.5 ml) honey
- 2 ounces (57 g) semisweet chocolate, chopped
- 1 ½ teaspoons unsweetened cocoa powder
- 1 tablespoon (15 ml) finely ground coffee
Garnishes:
- Chocolate sprinkles, colorful sprinkles, ground coffee, icing sugar
Method:
In a medium heavy-bottomed saucepan, heat the condensed milk, butter, heavy cream, and honey, and bring to a boil over medium heat.
When the mixture starts to bubble, add the chocolate, cocoa powder, and coffee. Whisk well, making sure there are no pockets of powder.
Reduce the heat to very low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 35-45 minutes. Note that the batter will start to stick when ready, do not scrape the stuck part from the pan.
Transfer the mixture into a bowl (without scraping, as noted) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
Oil hands to prevent sticking. Scoop the mixture with a 1-ounce (30 ml) ice cream scoop and use hands to roll into small balls, about 3/4 inch (2 cm) in diameter (about the size of a chocolate truffle).
Place the garnishes in bowls. Roll 4-6 brigadeiros at a time through a garnish, making sure it covers the entire surface.
Plating:
Roll 3 brigadeiros in ground coffee, 3 in chocolate sprinkles, 1 in colorful sprinkles.
Dust a line of icing sugar down the middle of a dark plate.
Place the brigadeiros in a straight line in the same order as above.
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