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
Ingredients:
·
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
Instructions:
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.
Walnut-Cinnamon and Coconut Variations:
In
place of the sprinkles, in a shallow bowl, blend the toasted and chopped
walnuts with cinnamon and use to coat the candies. Or coat them in coconut flakes.
Poftă Bună! (Bon Appétit!)
