Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets

Check out all the wonderful Brazilian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Nutella Hot Chocolate#SundayFunday

Easy, creamy Nutella Hot Chocolate is a quick to make cup of heavenly taste! It's a tasty twist on the classic hot chocolate. It’s chocolaty, creamy, and nutty – a perfect combo of hot milk and nutella.

Serves One
Ingredients
1 Cup Hot Milk - Full Fat
2 Tablespoons Nutella
1 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Sugar or to taste
Toppings
2 Tablespoon Toasted Almonds - slivered
Few Marshmallows
Extra Nutella

Method

Heat milk in a medium sized saucepan on medium-high heat until beginning to warm and steam. Add the nutella, cocoa powder, sugar and whisk until dissolved and combined. Bring to a gentle simmer while stirring and take off heat.

Serve with your desired toppings.

Labels: Hot Chocolate , Nutella, Milk, Cocoa powder, Sunday Funday, Marshmallows

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Camilla of Culinary Adventures with Camilla. Sunday Funday: " Hot Chocolate"

• Cheese in Your Hot Chocolate? Yep. Chocolate con Queso from Culinary Adventures with Camilla
• Chocolat Chaud - French Hot Chocolate from Food Lust People Love
• Cinnamon Chilli Hot chocolate from Sizzling Tastebuds
• Homemade Hot Chocolate Bombs from A Day in the Life on the Farm
• Hot Chocolate Cookies from Making Miracles
• Mexican Hot Chocolate from Mayuri’s Jikoni 
• Nutella Hot Chocolate from Sneha's Recipe
• Salted Caramel Espresso Hot Cocoa (Salted Caramel Mocha) from Amy’s Cooking Adventures
• Spicy Hot Chocolate from The Mad Scientist’s Kitchen

Mawa/Khoya Chocolate Barfi#Choctoberfest

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients 

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method 

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes. 

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix. 

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

 Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free 
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