Cabana’s Best of Brasil – Brigadeiro Recipe
To celebrate the launch of our Carnival! Cookbook, we’re letting you in on the recipes for some of our Cabana classics. Brigadeiros were created by the wife of Brigadier Eduardo Gomes, who was a presidential candidate in the 1940s. She would serve the truffles at his fundraising events, and guests loved them so much that people soon started asking “have you tried the Brigadeiro’s sweets?”. The name eventually stuck. They’re easy to prepare, and perfect for making with kids.
Makes 20 – 22
400g condensed milk
4 tbsp cocoa powder
¼ tsp sea salt
3 tbsp butter
1 vanilla pod
Good-quality chocolate sprinkled for coating
Pour the condensed milk into a heavy-based saucepan and sift in the cocoa powder and salt. Place over a low heat and cook for 10-15 minutes, stirring, until the mixture is thick, shiny and leaves the sides of the pan when stirred. Do not leave the pan unattended, as the condensed milk can burn easily.
Once the chocolate mixture has thickened, remove from the heat and stir in the butter. Split the vanilla pod in half lengthways and scrape out the seeds with the back of a small knife. Add the seeds to the pan and stir well. (The scraped-out pod can be used to make vanilla sugar – just put it in your sugar jar and leave it to infuse the sugar). Let the mixture cool completely, then cover with clingfilm and chill for about 30 minutes, or until set.
Put the chocolate sprinkles in a small bowl. If you have one, use a mini ice-cream scoop to make a 20g ball and drop it into the sprinkles (alternatively, use a teaspoon). Coat it liberally with the sprinkles, roll it with your hands to make a neat ball and place it in a mini cupcake or petit-four case. Continue with the rest of the mixture. Store in an airtight container in the fridge, but take them out at least half an hour before serving, as they’re best at room temperature.