Well, I obviously couldn’t stay away from chocolate for too long. And that’s because I stumbled upon chocolate truffles, Brazilian Chocolate Truffles that is. As you may notice, I said Brazilian. These are not your regular chocolate truffles sprung up from the plain melted chocolate and cream mixture known as ganache. Although I do go gaga over those ones too, these Brazilian truffles bring something more to the table; they bring that sweet something, which makes them gooey and pleasantly sweet. There’s condensed milk involved in the process instead of cream. So, with the cookie season upon us and since I’ve been a dessert junkie lately, these Brazilian Chocolate Truffles deserve my undivided attention and take center stage among chocolate concoctions.
Truffles come dressed to impress every time, and these are nothing short of that. Known in Brazil as Brigadeiro, these chocolate truffles are traditionally rolled in chocolate sprinkles. To make them extra special, I coated them in walnut-cinnamon for a spicy and nutty crunch, and coconut flakes for a snowflakes look. Needless to say, I felt like making homemade Ferrero Rocher and Raffaello chocolates except for the thin wafer shell encased hazelnut. But who needs that hazelnut in there when you can have pure decadent chocolate awesomeness? These candies are totally rich and chocolatey, dense and fudgy, and sort of chewy and caramel-like in parts. They are pretty, festive and so addictive; and did I mention homemade. Totally homemade!
One final note: I made the classic Brazilian chocolate truffles first, and boozed the next batch with Amaretto liquor for a responsible grown-up version. We finished them in one sitting. Nothing responsible there. Enjoy… responsibly!
Brazilian Chocolate Truffles
Adapted from Food & Wine (December 2012)
Serves: About 30 truffles
· 1 14-ounce can sweetened condensed milk
· 3.5 ounces bittersweet chocolate (70% cocoa), chopped
· 1 teaspoon vanilla extract
· 1 teaspoon unsalted butter, plus more for rubbing
· 1/8 teaspoon salt
· Optional: 1-2 Tablespoons Amaretto liquor
· Chocolate sprinkles, for rolling
· 1 cup walnuts, toasted and chopped, for rolling (I pulsed the walnuts a couple of times in the food processor)
· 1 heaped teaspoon cinnamon
· 1 cup flaked sweetened coconut, for rolling
In a nonstick saucepan, combine the condensed milk with the chocolate, vanilla, 1 teaspoon of butter, salt and Amaretto liquor (if using). Cook over medium-low heat, stirring constantly, until shiny and very thick and starts to pull away from the pan, about 15 minutes. Spread the mixture in a shallow dish and let cool for 15 minutes, then refrigerate until chilled, about 1 hour and 30 minutes.
Arrange 30 paper candy cups on a baking sheet. Pour the sprinkles into a shallow bowl. Rub your hands with butter. Using a 1 ¼-inch ice cream scoop, spoon the candy mixture and roll them into balls. Roll the candy in the sprinkles and set them in a paper cup. Repeat to form the remaining candies. Serve slightly chilled or at room temperature.