I love a recipe with only a few ingredients, so to find one that results in a moreish chocolatey treat is such fun. This is so easy and so simple, and so full of calories – it is one for days when you need an instant cheer up.
This recipe came from the Waitrose magazine which called these delectable treats “brigadeiros”. Apparently, they are Portuguese. I always did love Portugal – now I love the Portuguese even more!
- 300g dark chocolate (minimum 70% cocoa solids)
- 1tbsp cocoa powder
- 200ml double cream
- 397g can caramelised condensed milk (such as Carnation Caramel)
Roughly chop 200g of the dark chocolate and put in a bowl with the cocoa powder.
Heat the cream in a small pan to just below boiling point.
Stir the cream into the chocolate and leave for a minute to allow the chocolate to melt. Then stir until the mixture is smooth and glossy.
Fold the caramelised condensed milk and a pinch of salt in. Then either chill the mixture in the fridge for two or three hours, or freeze instead for around twenty minutes.
While you are waiting for your mixture to become firm (but still pliable) you can prepare the grated chocolate coating that surrounds the truffles.
Grate half of the remaining chocolate very finely, and the other half on a slightly coarser grate. Mix all the grated chocolate together.
Once your chocolate caramel mixture is firm, it is time to start a truffle production line.
It is important to keep your utensils and preferably your hands as cold as possible while assembling the truffles. Also try to work on a cold service. I used foil to keep my chopping board cool.
Use a teaspoon to scoop up the chocolate caramel mixture and roll gently into balls with your hands. I abandoned perfectionism because the longer the mixture was in my hands the more it began to melt – thus my truffles are far from perfect spheres.
Roll the chocolate balls into the grated chocolate to coat them completely. Your hands will end up very messy with all the chocolate!
Then once you have made your truffles put them back into either the fridge or the freezer.
The truffles are ready to eat now, but you can use them later. If you keep them in the fridge, eat within three days. Or if you freeze them, they will keep up to a month.