Have you heard of or eaten brigadeiros? Until very recently I had no clue what they were. A local Brazilian restaurant near work had them on their menu and I was immediately intrigued. The owner explained to me that they are traditionally little chocolate bonbons rolled in various things. He also said they aren’t always chocolate, sometimes they make them with no chocolate and just add some spices or other flavorings.
I tried a few, maybe even before dinner and they were fantastic! Smooth, fudgy little bites of heaven that I would compare to a truffle but smaller. I knew I had to try to recreate them at home. These little candies are quick and easy to make which is always my favorite kind of candy to make. These are cinnamon brigadeiros and I rolled mine in toasted coconut but you can roll them in anything your little heart desires. How about chocolate sprinkles, chopped pecans, cocoa powder, or more cinnamon? The flavor combinations are endless.
Want to try a chocolate version? Just omit the cinnamon and add 2 teaspoons of cocoa powder. Ooo! Or keep the cinnamon and add the cocoa powder. I bet the chocolate and cinnamon would work so nicely together. *Note to self! This is a great recipe to play around and get creative with. What kind of brigadeiros will you make?
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Brazilian cinnamon truffles rolled in toasted coconut.
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tsp light corn syrup
- 1/2 tsp salt
- 1/2 teaspoon Vietnamese cinnamon
- 1 cup coconut, toasted
- Combine the sweetened condensed milk, heavy cream, butter, corn syrup, and salt in a medium, heavy-bottom pan. Place the pan over medium heat and stir until the butter dissolves.
- Bring the mixture to a boil. Reduce heat to medium-low. Cook, stirring frequently, until the candy comes together in one piece in the bottom of the pan and a brown skin begins to form on the bottom of the pan, about 10 minutes.
- Pour the candy into a bowl, leaving the brown skin in the pan. Do not scrape the pan. Cover the bowl and let it come to room temperature, then refrigerate it until mixture is completely chilled, at least 2 hours.
- When the candy is chilled and firm, use a teaspoon to form the candy into small balls. Roll them in the toppings, then roll them gently in your hands until the balls are round and the toppings are pressed into the candy.
- Refrigerate until ready to serve and up to 2 weeks. Bring to room temperature before serving.
Adapted from About.com