I’m one week behind on this post, technically last week was Brazil week over at /52weeksofcooking but thankfully they have a three week grace period. When I saw the challenge was to cook something from Brazil, the first thing that came to mind was meat – and lots of it. Brazilian steakhouses are pretty popular and every year most of my GenCon friends go there for dinner the final night. Obviously that’s not going to work for my blog but some research pointed me towards a simple and delicious dessert recipe. Generally I stay away from the super chocolate heavy desserts in favor of caramel but these truffles seemed so easy I just had to give it a whirl. I found a number of different recipes online, all of which had different cocoa:butter:milk ratios so I gradually added the cocoa until I got the right taste and consistency.
14 oz can unsweetened condensed milk
2 tbsp unsalted butter
2 tbsp cocoa powder
- Heat the unsweetened milk and butter in a saucepan over medium heat, once it begins to simmer whisk in the cocoa powder. DO NOT BOIL (reduce heat if needed)
- Continue stirring over medium heat until mixture begins to pull away from the side of the pan.
- Pour into a 8x8 baking sheet lined with wax paper and place in fridge for at least an hour.
- Remove from fridge and lightly flour hands or a melon baller. Form walnut sized and then roll in the sprinkles. Place on wax paper and allow to reset in the fridge for at least an hour.
- Serve and Enjoy!
Sprinkles are the traditional topping, or so Google tells me, but any small treat would work – shaved coconut, mini chocolate chips, nuts, or anything else that goes with chocolate! One word of caution – I used Wiltons sprinkles for these and while they tasted normal to me both of my family members with nut allergies said they tasted very nutty. I’m not sure if that’s unique to the white ones but will be avoiding this brand in the future!
Also want to wish a Happy 5th Birthday to my favorite nephew 😀