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Brigadeiros, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Pastries and desserts, Candy, Brazilian cuisine

Ingredients portion 6

Condensed milk 1 can

Cocoa 3 tablespoons

Butter 30g

Coconut shavings 100 g

Unsalted pistachios 100 g

Cooking instructions 1 hour and 30 minutes

1 Pour all the condensed milk into a medium saucepan with a thick bottom and add the butter and cocoa. Place the cream over a medium heat and simmer, stirring constantly, until it has thickened sufficiently to separate from the bottom and sides of the pan.

2 Put the cream into the ceramic or glass dish and leave to cool. Cover the tin with clingfilm so that it is flush with the cream, leaving no space for air. If the custard needs to be made urgently, you can put it in the freezer for twenty minutes, or in the fridge for an hour if not. The finished cream should have a fondant-like consistency.

3 Grease your hands with a piece of butter. If you don’t, you won’t be able to form the sweets as the chocolate will smear. Pinch off a small amount of cream and roll into balls the size of walnuts. Dip each one in crushed pistachios or coconut flakes.

Recipe tip Store the finished sweets in the refrigerator to preserve the texture.

Bulgur risotto with asparagus, green peas and graviera cheese

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .