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Our international culinary tour stops off at Brazil today for one of their most classic desserts – Brigadeiros, a chocolate truffle speciality.
Ingredients:
400g (1 can) sweetened condensed milk
30g unsalted butter
20g cocoa powder
Pinch of salt
Topping to decorate:
chocolate sprinkles
chopped pistachios
desiccated coconut
Method:
In a saucepan heat the condensed milk, butter, cocoa powder and salt until it boils, then reduce heat to medium and cook for appx 10 mins, stirring so it doesn’t burn until it is thick and sticks to the wooden spoon. Once ready, pour mixture into a bowl and allow to cool for a couple of hours.
Place your toppings in small bowl. Butter your hands to stop the mixture sticking to them and then take dessertspoon size amounts of the mixture and roll into balls.
Roll these in the bowls with toppings and then place on a tray lined with parchment paper. Place in the fridge to set.
Enjoy.
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.