Last month I ran a workshop of brigadeiros for Suffolk Art Link in Bury St. Edmunds. Brigadeiros are traditional Brazilian truffles. It is a must-have in every kids’ party in the country.
This was a tasting session for the local carers to have a flavour of the activities from the Around the Table project, which “aims to explore food, creativity and culture in regular workshops, to offer adult carers a moment of respite from their caring role”.
Unfortunately with the outbreak of Convid-19 the programme is suspended, but you can see the wonderful work they’ve done here.
In that session, I brought 3 types of Brigadeiro: Guiness Brigadeiro by our collaborator Ronia Alves-Kriskò, traditional Brigadeiro made with Cocoa Powder and a third one with a 70% chocolate bar.
At first, the group of carers looked a bit skeptical about getting their hands dirty. True some of them found the Brigadeiro too sweet for their palate. But the fun mess took over. They dig in and enjoyed making and decorating truffle balls with edible ink and coloured sprinkles.
In times of isolation with children at home, making Brigadeiros can be a pleasurable activity to do as a family with a comfortable delicious reward.
Enjoy and bless the lovely carers!
For about 20 chocolate truffles
1 tin sweet condensed milk
3 spoons of cacao powder (or 1 bar of 70% chocolate, melted)
1 spoon of butter
Add the condensed milk, cacao powder and butter to a non-stick saucepan on medium heat while stirring it.
Do not stop stirring, making sure that the mixture is not sticking at the bottom.
When it starts to boil, put the heat down and keep stirring.
Bend the pan gently just a little bit to see if the mixture is sliding easily from the bottom.
When it is sliding, pour it on a plate or a cold surface. Let it cool.
Fill a plate with the sprinkles. Roll the balls and pass it on the sprinkles. Use a little bit of butter on your hands if it gets too sticky when rolling.
Brigadeiro with Guinness
400g of condensed milk
1 spoon of butter
Cocoa powder or chocolate sprinkles
Part 1 – beer
Boil the beer over low heat until it reduces from 350ml to 150ml, which takes 8 minutes. Remove the pan from the heat and let it cool down.
Part 2 – brigadeiro
In a medium heavy-based saucepan, heat the butter and condensed milk, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick.
Add the chill Guinness stirring constantly until the mixture is thick again and shiny and starts to pull away from the bottom.
Let it cool down.
Butter your hands and pinch off some of the dough to make 2.5cm balls.