Description
This Hazelnut Brazilian Brigadeiro recipe offers a luscious twist on the classic Brazilian sweet treat by incorporating creamy hazelnut spread and crunchy hazelnuts. With a rich chocolate and hazelnut flavor, these bite-sized delights are perfect for parties or a special dessert indulgence. The brigadeiros have a smooth, fudgy texture rolled in chopped hazelnuts for added crunch.
Ingredients
Brigadeiro Mixture
- 5 tbsp unsweetened cocoa powder
- 1 tbsp butter
- 1 tbsp hazelnut spread (such as Nutella)
- 14 oz can sweetened condensed milk
Coating
- ½ cup hazelnuts, chopped
Instructions
- Combine Ingredients: Add the cocoa powder, butter, hazelnut spread, and sweetened condensed milk to a medium saucepan over medium heat.
- Cook the Mixture: Stir continuously for about 15 minutes until the mixture thickens significantly and is very thick, ensuring it doesn’t stick or burn.
- Cool Mixture: Remove the saucepan from heat and set aside. Allow the brigadeiro mixture to cool for approximately 20 minutes or until it is cool enough to handle comfortably.
- Form Balls: Lightly butter a small spoon and use it to scoop out portions of the chilled mixture. Butter your palms to prevent sticking and roll each portion into a quarter-sized ball.
- Coat with Hazelnuts: Roll each ball gently in the chopped hazelnuts, covering the surface evenly to add crunch and flavor.
- Serve: Place the hazelnut-coated brigadeiro balls into paper candy cups or mini muffin cups, ready to be enjoyed or stored.
Notes
- Use high-quality unsweetened cocoa powder for the best chocolate flavor.
- Make sure to stir the mixture continuously to avoid burning and lump formation.
- Cool mixture adequately before shaping to prevent sticking and deformation.
- Store brigadeiros in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Butter your hands lightly to make rolling easier and prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Brazilian
