Brigadeiro (Chocolate bonbons)

Chocolate bonbons (PHOTO: Drum)
Chocolate bonbons (PHOTO: Drum)
Prep Time: 10 min
Servings: 40 bonbons
Cooking Time: about 40 min
  • 100ml - milk
  • 20g - unsalted butte
  • 385g - 2 cans condensed milk
  • 225g - milk chocolate vermicelli
  • - 5 drops vanilla essence
  • 45ml - grated dark chocolate

Grease a large baking sheet with nonstick spray and grease a palette knife with butter.

1 Put the condensed milk, butter, chocolate and milk in a nonstick saucepan. Slowly heat over a low heat for about 40 minutes – the mixture is ready if it forms a soft ball when a little is dripped into icy cold water. Remove from the heat and stir in the vanilla essence.

2 Pour the mixture onto the greased baking sheet and smooth with the palette knife.

3 Once it’s cooled down a bit, cut into 40 equally sized squares.

4 Roll each square into a ball, then roll each ball in the chocolate vermicelli.

5 Allow to cool completely before storing in an airtight container.