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Idea 2
Ganache and gourmet brigadeiros
Ganache was born from a pastry chef's mistake in France, when chocolate fell into hot cream — and became the most versatile base in confectionery. With condensed milk, the same logic works for brigadeiro: the fat in the chocolate coats the sugars and creates that shiny, firm texture.
What you need
- A can of condensed milk
- 2 to 3 tablespoons of cocoa powder or cocoa (or chopped chocolate)
- 1 tablespoon of butter
- Sprinkles, cocoa powder or nuts to finish
- A saucepan and a wooden spoon
How to make it
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1
Place the condensed milk over low heat with the butter, stirring constantly so it doesn't stick to the bottom and turn bitter.
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2
Add the chocolate a little at a time, tasting along the way: spoon brigadeiro is ready when the mixture pulls away from the bottom of the pan.
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3
For gourmet brigadeiro, cook until the rolling point (the heavy mixture that falls slowly from the spoon) and let it cool before rolling with buttered hands.
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4
For the ganache, use less time on the heat: still warm and more fluid, it works as a cake topping and a filling that firms up in the fridge.
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5
Finish by rolling in sprinkles, cocoa or chopped nuts for texture and beauty.
Finishing touches
The same softer mixture becomes ice cream topping or the filling for homemade sandwich cookies. Store in the fridge for up to a week in a closed container.
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