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Brigadeiro (Chocolate bonbons)


Chocolate bonbons (PHOTO: Drum)

Ingredients 6
Servings 40 bonbons
Time 10 min

Ingredients

  • 385
    g
    2 cans condensed milk
  • 20
    g
    unsalted butte
  • 45
    ml
    grated dark chocolate
  • 100
    ml
    milk
  • 5 drops vanilla essence
  • 225
    g
    milk chocolate vermicelli
 

Method

about 40 min
 

Grease a large baking sheet with nonstick spray and grease a palette knife with butter.

1 Put the condensed milk, butter, chocolate and milk in a nonstick saucepan. Slowly heat over a low heat for about 40 minutes – the mixture is ready if it forms a soft ball when a little is dripped into icy cold water. Remove from the heat and stir in the vanilla essence.

2 Pour the mixture onto the greased baking sheet and smooth with the palette knife.

3 Once it’s cooled down a bit, cut into 40 equally sized squares.

4 Roll each square into a ball, then roll each ball in the chocolate vermicelli.

5 Allow to cool completely before storing in an airtight container.

 

 

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