Brazilian Brigadeiro Trio

Allergens

Milk, Eggs

Ingredients

• 1. 3 cups sweetened condensed milk (for brigadeiros) 2. 3 tbsp unsweetened cocoa powder (for brigadeiros) 3. 1 tsp vanilla extract (for brigadeiros) 4. 1/2 cup toasted coconut flakes (for brigadeiros) 5. 6 oz dark chocolate 6. 1/2 cup almond flour 7. 1/4 cup granulated sugar 8. 1 tsp baking powder 9. 1/4 cup unsalted butter, melted 10. 3/4 cup passion fruit pulp 11. 1 cup heavy cream

Instructions

1. Prepare the brigadeiros: In a saucepan, combine sweetened condensed milk, cocoa powder, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and forms a dough like consistency (about 10 minutes). Remove from heat and let cool.
2. Roll the dough into 3/4 inch balls using your hands, then roll them in toasted coconut flakes. Set aside to harden slightly.
3. Prepare the mini chocolate cakes: Preheat oven to 350°F (175°C). Grease a 12 cup muffin tin. In a bowl, mix almond flour, sugar, and baking powder. In another bowl, whisk together melted butter, eggs, and milk. Stir the wet ingredients into the dry ingredients until just combined.
4. Pour batter into prepared muffin cups, filling each 2/3 full. Bake for 18 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the tin before removing.
5. Prepare the passion fruit mousse: In a bowl, whisk together passion fruit pulp and heavy cream. Chill in the refrigerator until ready to serve.
6. Assemble: Place one mini chocolate cake on each plate. Top with a brigadeiro and a dollop of passion fruit mousse. Serve immediately.

Chef’s Insight

These Brazilian flavors combine for a sophisticated dessert that is perfect for entertaining guests or treating yourself to an indulgent afternoon treat.

Notes

Enjoy the tropical flavors of Brazil with this elegant dessert trio, perfect for a summer evening or as part of a holiday spread.