Brazilian Brigadeiros – Mini Chocolate Truffles in Coconut Shavings

Allergens

Dairy, Gluten-free (if using gluten-free condensed milk)

Ingredients

• 3 cups sweetened condensed milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, toasted

Instructions

1. In a medium saucepan, combine the condensed milk and cocoa powder over low heat. Stir until smooth and fully combined.
2. Add the butter and vanilla extract. Continue stirring until the mixture thickens, forming a soft ball when rolled between your fingers. Remove from heat.
3. Allow the mixture to cool slightly, then shape into 1 inch balls using your hands or a small cookie scoop. Place the truffles on a parchment lined baking sheet and refrigerate for at least 30 minutes.
4. Place the toasted shredded coconut in a shallow dish. Roll each chilled truffle in the coconut, coating evenly. Return to the baking sheet.
5. Serve and enjoy the heavenly combination of chocolate and coconut. Prep: 10 min Cook: 20 min Total: 30 min

Chef’s Insight

The secret to perfect brigadeiros is to cook the mixture until it forms a soft ball when rolled between your fingers, ensuring a fudgy texture.

Notes

Brigadeiros can be stored at room temperature for up to one day before serving.