Easy Brigadeiro Truffles

A few years ago I had made different types of truffles which got a bit messy to say the least. This year I wanted to try out a simpler version that required less ingredients and time. I recently found out about the Brazilian truffles called “Brigadeiro” through a few websites and I wanted to make this treat. Now there were two ways of making this truffle. One way was by Betty Crocker and the other was by Eugenie Kitchen.

I found that the one by Eugenie was simpler and less of a hassle to make when compared to the Betty Crocker version. Although I am tempted to make double the batch, at the moment I have upcoming projects that are due in the coming week.

Here are the ingredients needed for this recipe:

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  • 14 oz. sweetened condensed milk
  • 1 Tbsp. unsalted butter + extra for rolling the truffles
  • 3 1/2 Tbsp. unsweetened cocoa powder, sifted
  • pinch of salt (if you use unsalted butter)

Decorations:

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  • Coconut flakes
  • Cocoa powder
  • Cinnamon-sugar
  • Decorating sugar
  • Pumpkin spice-sugar
  • Green tea powder
  • Dried berries (Cranberries, blueberries, strawberries, blackberries, etc.)
  • Cookie crumbs (Almond, gingersnap, Oreo, graham cracker, etc.)
  • Sprinkles
  • Chopped nuts (Pistachio, walnut, almond, chestnut, etc.)
  • Fine espresso powder

Step 1: In a thick-bottom sauce pan, add in the sweetened condensed milk and cocoa powder.

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Step 2: Stir the mixture with a wooden spoon, over medium heat, until well combined.

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Step 3: Add in the butter and stir continuously until melted.

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Step 4: When the mixture comes to a boil begin stirring rigorously until it thickens.

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Step 5: Transfer thickened mixture into a heat-proof bowl and allow it to cool.

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Step 6: Rub some of the extra butter into the palm of your hands.

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Step 7: Scoop out 1 tsp. of the Brigadeiro mixture and roll into balls.

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Step 8: Gently roll the Brigadeiro into a coating and then place them into mini cupcake liners.

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Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Chocolate Pumpkin Truffles

Having some many leftover ingredients from all the other desserts being made for Thanksgiving I just had to use them for something. So I figured out that I could make pumpkin truffles. I recommend making these on a cold day or else it will begin to melt quickly on humid/hot days.

Here are the ingredients needed for this recipe:

  • 8 oz chopped semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 oz (2 tbsp) butter, at room temperature
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 1 lb chocolate candy coating or tempered chocolate
  • Orange sprinkles or other decorations (optional)

Step 1: Place the chopped chocolate in a heat-safe bowl.

Step 2: Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat.

Step 3: Whisk until the pumpkin and cream are smooth.

Step 4: Heat until the mixture just starts to boil.

Step 5: Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture.

Step 6: Whisk the cream and chocolate together until the mixture is shiny and completely smooth.

Step 7: Allow it to cool briefly.

Step 8: When it is still warm but no longer hot, whisk in the butter until it is incorporated.

Step 9: Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 1 hour.

Step 10: When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls.

Step 11: Dust your hands with cocoa and roll the truffles between your palms to make them round.

Step 12: Refrigerate truffles for 10 minutes

Step 13: Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.

Step 14: Dip the truffles in the coating, one by one, using dipping tools or a fork. (do this quickly while the chocolate balls are cold or else it’ll start to melt and it will thicken the chocolate coating)

Step 15: If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet.

Step 16: Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Step 17: Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.

Easy Truffles

Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)

Here are the ingredients needed for this recipe:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Step 3: Add cream cheese; mix until well blended.

Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)

Step 5: Refrigerate for 10 minutes

Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Step 7: Sprinkle with reserved cookie crumbs.

Step 8: Refrigerate until firm, about 1 hour.

Step 9: Store leftover truffles, covered, in refrigerator.

Optional:

1. Toasted Coconut Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32   Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg.  (6 squares each) BAKER’S White Chocolate, melted

Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.

Step 2: Shape into 42 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 5: Sprinkle with remaining coconut.

Step 6: Refrigerate 1 hour or until firm.

2. Peppermint Truffle Balls

  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Step 1: Reserve 1 Tbsp. chopped candy.

Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.

Step 3: Shape into 48 (1-inch) balls.

Step 4: Refrigerate for 10 minutes

Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 6: Sprinkle with reserved candy.

Step 7: Refrigerate 1 hour or until firm.

3. Red Velvet Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 34   Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
  • 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 2 Tbsp. red decorating sugar

Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.

Step 2: Shape into 48 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.

Step 5: Top with decorating sugar

Step 6: Refrigerate 1 hour or until firm.

Notes:

How to Easily Dip Balls:
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

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