Brigadeiro

"I am from Brazil, but I am currently living in the US. I can give some tips about making a brigadeiro: 1. Condensed milk in the US is a litlle different from the Brazilian version. It is not so sweet..." See more as the Brazilian, therefore I would recommend using a chocolate powder like Nesquick. 2. Cook the mixture until it thickens enough to show the pan bottom during stirring. 3. Pour the mixture in a lightly greased dish and let it cool to room temperature. 4. Now you are ready to form the little balls, remember to grease your hands with margarine first! 5. Roll it over sprinkles 6. Place the balls in candy cups (small size)and voilla! Enjoy it! In Brazil every child's birthday includes this wonderful specialty. Children adore brigadeiro."

"Ok, this recipe should be better explained. This is an extremelly popular desert and very easy to make, but you do have to follow some tips: 1. Until when to cook? Until, if you tip the pan a littl..." See moree bit, the "dough" appears to be lose from the pan. To make it easier to roll them up, wait another 2 minutes after that. 2. You have to stir constantly the whole cooking time. Do not stop! 3. How to roll it: spray cooking oil in your hands (or butter/margerine). Take a teaspoon full of the dough and roll it, like you would do with clay. 4. After rolling: Roll the balls on chocolate sprinkles or on crystal sugar. Good luck! "

"I've been making these at Holiday time every year since a friend came back from a year in Brazil in high school - many years ago. Everyone who tastes them asks for the recipe! I've found that it's k..." See moreind of an art to get the timing right. I also found that a doubled recipe cooks better for me. Also, I get anywhere from 40-60 balls per can. My tips for making these are: 1. I use a combo of Nesquik and cocoa powder (proportionally about 2/3 to 1/3 Quik to cocoa for good, dark flavor). 2. The original recipe I was given called for 1/2 to 3/4 cup of Nesquik to 1 can condensed milk, but I've changed that to make it darker and richer: I use about 1/2 cup Quik and 1/4 cup or slightly less of cocoa for each can. 3. I start on medium heat (gas), and lower it to med/low. You can raise it a bit again near the end. I found the longer cooking time makes it more caramelly, and allows the chocolate to hold its shape better. Cook anywhere from 15-25 minutes for a double recipe. 4. In addition to watching for the chocolate to pull away from the pan when the pan is tilted, I also do the following to evaluate done-ness: a. put a little plate or bowl in the freezer and take out when cooking. Drop a blob of chocolate on the plate when near done. The chocolate should quickly solidify and stay solid - not run. b. To evaluate chocolate readiness, start lifting up a spoonful of it and letting it drop back into the pot. The blob should hold its shape fairly well (stay visible) and not immediately a"