RASPBERRY BRIGADEIROS

A departure on the Brazilian classic, I love the way these turned out. The raspberry cuts through the sweetness and gives them a little sharp bite I find quite pleasant. If brigadeiros are new to you, I urge you to make a batch. You can start from the traditional version, or go straight for this dressed up variation.

RASPBERRY BRIGADEIROS
(from the Bewitching Kitchen)

1 can (14 oz) condensed milk
1 tablespoon butter
100g white chocolate, cut in pieces
dash of salt
1/4 cup raspberry jam, seedless
1 tsp Amorettti raspberry flavor (optional)
nonpareils, white and pink
gold air-brush color (optional)

Grease a small baking dish with butter and set aside.

In a medium non-stick pan, combine the butter, sweetened condensed milk, and salt over medium-low heat, stirring constantly with a wooden spoon. Once the brigadeiro mix is warm, add the chocolate pieces, the jam and continue stirring.


The mixture thickens after about 8-10 minutes, and once you can run your spoon through the middle of it without it running back together for 2-3 seconds, it is done. When it starts to thicken, add the raspberry flavor, if using.

Pour the mixture into the greased plate, and let it chill until you can handle it with your bare hands. Form little balls and roll on nonpareils to coat. If desired, add a little gold color with an air-brush. Place them in small candy cups.

ENJOY!

to print the recipe, click here

Comments: Brigadeiros are very sweet by nature (reducing condensed milk leaves you no way out of it), but even those who are against overly sweet goodies will enjoy this version. The raspberry does its magic.

I went with two colors, pink and white, and added a touch of gold because these brigadeiros had to be dressed for a special party. Have you heard that a certain food blog will turn 12 years old very soon? I say no more for the time being…

ONE YEAR AGO: Kale and Prosciutto Wrapped Chicken Breasts

TWO YEARS AGO: Memories of Pasteis

THREE YEARS AGO: And now for Something Completely Different

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FIVE YEARS AGO: In My Kitchen, October 2016

SIX YEARS AGO: Paleo Moussaka

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NINE YEARS AGO: Crimson and Cream Turkey Chili

TEN YEARS AGO: Taking a break from the nano-kitchen

ELEVEN YEARS AGO: Chocolate Chip Cookies


4 thoughts on “RASPBERRY BRIGADEIROS

  1. How sticky are these when you go to roll them? I made the traditional recipe today & it was VERY sticky. I don’t know if I did it correctly. They’re delicious, but I’m just curious about whether or not I did it right.

    Liked by 1 person

    • Yes, they are sticky – I usually wet my hands and have to do it again (wet again, I mean) every 3 brigadeiros at most. If they stick, you are doing it right – some people like to coat the hands with butter but I intensely dislike that feeling, so I go with water – it is messy, I won’t lie to you… but also the fact that it has the water, helps the sprinkles stick – in the end, it is all worth it!!!! 😉

      Like

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