Here are some recipes for a sweet tooth or a birthday treat. Dark chocolate brigadeiro, white chocolate brigadeiro, salty peanut truffle and red guava Madeleines. Happy eating!
Brigadeiro white chocolate
Ingredients:
1 can of condensed milk
200 gr white chocolate
1 tbsp of unsalted butter
100 ml of milk
200 gr white chocolate
1 tbsp of unsalted butter
100 ml of milk
Method:
Place in a deep pot sweetened condensed milk, the butter, white chocolate in small pieces and the milk. Cook over medium heat and stir constantly with a wooden spoon.
The mixture should cook until it thickens a bit and you can see the bottom of the pan.
Let it cool. Grease your hands with margarine to make the balls and wrap them in white chocolate sprinkles place them in small cases.
Additional: cardamon works really well in this recipe.
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| Sweet Brazilian treats – peanut truffle, dark & white chocolate brigadeiros |
Peanut Truffles – Truffas de Paçoca
This treat is based on a traditional Brazilian peanut candy, made of grounded peanut and sugar, I supposed you could called it peanut crumble. They are sold everywhere in little parcels. The name paçoca comes from the indigena ‘Tupi’ word “posok” meaning ‘ to crumble’
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| Paçoca |
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| Paçoca – peanut crumble |
Ingredients:
200gr milk chocolate in small pieces
225 gr crunchy peanut butter
2 tbsp of sugar
1 tsp of Maldon salt
40 gr of butter at room temperature
Covering the truffles:
12 paçoca or 280gr roasted unsalted peanuts finely chopped
225 dark chocolate (70% cocoa solids), chopped.
Method:
1. Place the milk chocolate in pieces in bain-marie make sure the base of the bowl doesn’t touch the water. Mix with a spatula and before the chocolate has all melted remove the bowl from the heat and let it finish melting. Let is cool for 10 mins.
2. Place the peanut butter, sugar and salt in a food processor or liquidiser. Process for 4 mins. Add the cooled chocolate and process until it is well mixed. Add the butter and continue processing for a further 2 minutes.
3. Transfer the mixture into a tight container. Place in the fridge overnight.
4. Using a teaspoon, make small balls. Place them in a tray lined with baking paper. Chill them in the fridge for 30 mins.
5. Dip the balls into melted chocolate (bain-marie method above) and cover with crumbled paçoca or finely chopped peanuts.
When dipping the chocolate balls into the melted chocolate use a fork, covering the whole outside surface. lift each truffle out of the chocolate and shake gently to let the excess chocolate drop off.
Roll the truffles on to the chopped peanut.
It will keep for up to 3 weeks in a cool dry place.
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| the centre of the truffle is sweet, salty and gritty with very fine peanut pieces from the crunchy peanut butter and the outside is a smooth chocolate cover with a few small crunchy pieces of peanut for decoration. |
Red Guava Madeleines
I adapted this recipe from Ginger Madeleines by Shawn Rankin
I added a small piece of red guava paste into the dough before baking them. Below I scrapped the top of one Madeleine a bit so you can see the guava.
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| Madeleines with a Brazilian twist |
Peanut truffle recipe from Leticia Schwartz.
The peanuts truffle are so good. another must try.I love the twist on the pacoca recipe.