Paleo Cookie Dough Truffles

Last year, I had a coworker and friend who needed a pick-me-up following a stressful exam. She wanted something sweet, but was making changes to lose weight and stay healthy. She told me she loved cookie dough more than anything, so I found a recipe for Paleo Cookie Dough Truffles. They’re made without any raw egg, so they’re safer to eat! (I shouldn’t really talk because the “danger” of salmonella has never stopped me from eating raw cookie dough).

These are no-bake, easy treats. You can barely taste the change in ingredients. Whether your New Year’s Resolutions have started early or you have dietary restrictions, these treats are delicious!

Ingredients:

  • 3 cups almond flour
  • 1 tsp sea salt
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla
  • 1 1/4 cup chocolate, melted

A note about the ingredients: For people who stick to the paleo diet hard-core, you’ll need a dairy-free dark chocolate. This is also true for anyone with allergies. I highly recommend the Enjoy Life brand. It’s made allergen-free and doesn’t taste any different from regular chocolate. I used dark chocolate Ghirardelli chips.

Instructions:

1) Mix together the almond flour and sea salt.

2) Whisk the melted coconut oil, maple syrup, and vanilla together.

3) Mix the wet ingredients into the dry ingredients.

Honestly I usually skip Step 2 and just directly mixed in the wet ingredients.

4) Roll into 1″ balls. Place on a lined baking sheet.

5) Place in the freezer for 15 minutes to set.

6) Melt 1 1/4 cup chocolate. Dip the truffles into the chocolate and place back on the baking sheet. Freeze again.

For melting chocolate, you can use a double-boiler method. I just got a microwave-proof bowl, poured the chocolate in, and melted it in the microwave in 30 second intervals. Mix after each 30 second interval in the microwave.

Final Thoughts: I think the key to enjoying these is keeping them frozen. Almond flour has a very different texture, so freezing them kept the truffles held together enough to avoid a dramatic difference between a normal truffle and these paleo substitutes.

Triple Chocolate Cake Donuts

Doughnuts are one of my favorite treats. I have tried doughnuts from all over the Valley and chosen a favorite based on textures, flavors, and creativity. I asked for doughnut pans last Christmas so I could try my hand at baking some. I’m still not over my fear of frying so for now baked cake doughnuts will have to do.

Ingredients:

  • 2/3 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups light brown sugar
  • 1 tsp baking powder
  • 3/4 tsp espresso powder, optional
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup chocolate chips
  • 2 large eggs
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 tsp vinegar, white or cider
  • 1/2 cup (8 Tbsp) melted butter or 1/3 cup vegetable oil

Optional Chocolate Icing: 1 cup chocolate chips and 4 Tbsp milk or half & half.

Instructions:

1) Preheat the oven to 350°F. Lightly grease two doughnut pans.

2) In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

3) In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

4) Add the wet ingredients with the melted butter (or vegetable oil) to the dry ingredients, stirring to blend.

5) Spoon the batter into the greased pans, filling them between 3/4 and full.

6) Bake the doughnuts for 12 to 15 minutes.

7) Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the pan upside down over a rack. Gently let the doughnuts fall onto a cooling rack.

8) For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar.

OR

For iced doughnuts let the doughnuts cool completely. To make the icing, combine the chocolate chips and milk (or half & half) in a microwave-safe bowl or measuring cup. Remove from the microwave, and stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing; or spread icing on the doughnuts.

Final Thoughts: These are chocolately, chocolately, chocolately! I highly recommend eating them with a glass of milk because they are rich. I still find I don’t particularly care for cake doughnuts over fried, yeasted doughnuts. I think I’d rather just have cake.

Try it yourself and let me know what you think!

Pumpkin Chocolate Chip Cake

The pumpkin craze continues! I saw this design in a magazine and thought to myself, “I could make that!” A pumpkin chocolate chip cake seemed perfect for a pumpkin-shaped cake. This monster cake is a perfect centerpiece for a big Halloween party. Since it’s technically two cakes, make sure there are enough people to eat it!

Ingredients:

CAKE

  • 3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cup pumpkin puree
  • 1 1/2 cup chocolate chips (I used Ghiradellhi’s bittersweet)

FROSTING

  • 4 oz cream cheese
  • 1/4 cup butter
  • 2 1/2 cups maple extract
  • 1 tsp maple extract
  • 1-2 Tbsp water or milk (I used milk)

Instructions:

I made 2 of these bundt cakes, prepared and baked separately. The instructions below are only for one cake.

1) Preheat oven to 350. Grease a 10 in. bundt pan.

2) Combine flour, salt, baking soda, cinnamon, nutmeg, and cloves in a bowl. Whisk until combined.

3) Combine oil and sugar in another bowl and mix well.

4) Add the eggs, one at a time, into the sugar-oil mix.

5) Add the dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients.

6) Fold in the chocolate chips.

7) Bake 60-65 min. or until a toothpick inserted comes out with a few crumbs.

I use a lighter colored pan, so 55 minutes did the trick.

8) Remove from the oven. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely,

9) Make the icing. Beat the cream cheese and butter until smooth.

10) Add the powdered sugar and maple extract. Mix.

11) Add 1-2 Tbsp of water or milk.

This is to get the right consistency. I felt I had the right consistency without any additional liquid, but the milk really helped cut down on the sweetness of the maple frosting.

12) Decorate once the cake is completely cool.

This keeps the frosting from melting off of the cake.

Now to make your pumpkin masterpiece! I froze the two cake that I made, because who has the time to bake 2 cakes, level and carve them, make and dye frosting, then decorate a cake all in one day?

1) Level the bottoms of both cakes.

My cake was still moist even after freezing, so take it slow so you don’t take chunks out of your cake by accident. PS this is a great step for tasting.

2) Place one bundt cake upside down. Place the other on top of the first bundt cake. Use a knife to carve into a smooth shape.

3. Dye your frosting orange (or use pre-made orange frosting). Frost between the two cakes, then cover the rest of the cake.

I really wish that I had made more frosting, or done a light crumb cake layer. There were some patches later on where you could see the dark cake below the icing.

4. Take an ice cream cone and place it in the center hole. Frost this with green icing. Pipe green frosting vines and leaves. Enjoy!!

Final Thoughts: Usually I don’t like to bake cakes that use oil as their source of moisture, but it worked out because of how often I was freezing the cakes while decorating. I didn’t think I would like the maple flavor paired with pumpkin, but it was a nice subtle addition to the flavors. Next time I might cut down on the sugar as it was quite sweet in comparison. I’ve heard milk powder can help thicken frosting without adding sugar.

Ice Cream Cake & Mighty Moo’s

Ever since we were little, my brother has loved the cotton candy ice cream at Maggie Moo’s (which closed down). His mouth and tongue would be bright blue, made worse by the bubblegum candies he liked to add to his ice cream. I came across a post on Buzzfeed, listing the best ice cream places in each state. Arizona’s is a small ice cream parlor in the West Valley called Mighty Moo’s. Mighty Moo’s makes homemade, hand-churned ice cream, shakes, and floats with unique flavors. The flavors are often changed depending on the season. (I was dying to try their Octoberfest pretzel & beer flavor).

This local place is small with great charm. You can tell it’s a hit with the locals, who wait outside the doors before opening. One sweet older lady said she came every week for her praline ice cream. Buy a cone, a cup, a pint, or other special treats. Next on the list is the “reverse” root-beer float – cream soda with root-beer flavored ice cream! Though it may be a bit of a drive for many, the ice cream is worth it. There’s a greater variety than Phoenix favorites such as Churn.

It turns out Mighty Moo’s carried a flavor called “Elsa,” a bright blue cotton candy flavored ice cream. Naturally, I thought of my brother. It’s a sickeningly sweet flavor for my tastes, but it made a perfect birthday cake for him.

To make an ice cream cake, you do not have to use cotton candy ice cream. Pick a favorite ice cream, hand-churned like Mighty Moo’s or your favorite store bought brand. My only recommendation is to make it the day before hand so that the ice cream can really freeze! (Seriously, save yourself the mess.)

Now the ice cream cake recipe actually has a cake recipe of it’s own, but I have had bad experiences with cakes that involve boiled water, so I chose to use this chocolate cake recipe instead. It’s up to you which recipe you use (or your own!) but my instruction will be for a different chocolate cake recipe.

Ingredients:

For the Cake

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup low-fat buttermilk

Filling and Decoration

  • 4 cups ice cream
  • 2 cups chocolate frosting
  • Chocolate sprinkles, for decorating

Instructions:

1) Preheat oven to 350°F. Grease one 10-in. springform pan.

You can line it with parchment paper, but I usually choose to use butter or pam and flour. Since my springform pan is a bit tricky to butter, I used pam. Sprinkle in a few tbsp. of flour and then coat the pan. Turn it sideways and turn it like you would a steering wheel to coat the sides. Shake out the excess flour.

2) In a small bowl, combine flour, cocoa, baking soda, and salt.

3) In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula.

It’s really important that your ingredients be room temperature. They’ll blend easier, especially butter.

4) Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

5) Spoon batter into pan. Bake 30-40 min. or until toothpick inserted in center of cake comes out clean. 

I’m not as clear as the baking time because I tried the original bake time, forgetting that a 10 in. pan takes longer to cook than a few 8 in. pans. Put it in for 30 min. and keep an eye on it.

6) Let the cake cool for 10 min. Once cool enough to handle, take the cake out and let it cool on wire racks.

7) Once cool, cut the cake into two halves. Wrap the layers in plastic wrap and freeze for at least 2 hours.

8) Place one layer of frozen cake into the (clean) springform pan.

Here’s where it gets messy!! I made such a mess that I’ve made some suggestions on how to make it easier.

9) Remove your ice cream from the freezer. Thaw for about 10 min. Once softer, spread the ice cream on top of the cake layer in the springform pan.

It may not take very long to melt the ice cream. Since I live in Arizona and this was hand-churned, the ice cream melted quickly. I might consider melting the ice cream completely for a more smooth surface.

10) Place the other cake layer over the top of the ice cream. Place the plastic wrap over the top to seal. Freeze again for at least 2 hours.

Two hours was not enough to keep everything from melting and falling apart. I would suggest freezing overnight.

12. Remove the cake from the pan and frost fast! Otherwise your ice cream will melt.

13. Decorate as desired and then wrap with plastic wrap. Use toothpicks to keep it from touching the frosting if you want.

14. Remove from the freezer about 10-15 min. before serving to thaw a little.

Final Thoughts: In hindsight, hand-churned ice cream may not have been a good choice, but my little brother was happy with it. If I ever do this again, I’ve got some strategies to make the ice cream part less frantic and messy. Even though I disliked the ice cream by itself, in the cake it was super delicious!

If you’d like, stop in at Mighty Moo for a tasty treat!

Study Snacks: Chocolate PB Banana Bites

Sugar has always been my vice. For me, losing weight depended primarily on cutting back on chocolate, candy, and other sweets. Trying to quit sugar usually results in cravings for sweets. To combat the cravings, I started buying packages of frozen Dole chocolate dipped bananas. Each package contains 3 slices of frozen banana covered in dark chocolate.

Eventually, I realized it was a little silly that I was paying for chocolate dipped bananas that I could make myself. You may not require a recipe, but I figured I could at least share the directions from this recipe just in case. (There’s no shame. We’ve all been there.)

Ingredients:

  • 3 medium-ripe bananas, sliced
  • 1/4 cup peanut or nut butter (I used organic no-stir PB)
  • 10 oz dark chocolate – I used dark chocolate chips

 

Instructions:

1. Slice the bananas and arrange half of the slices on a baking sheet lined with parchment paper.

I had to slice off some of the brown parts, but you should only need a butter knife to slice them.

 

2. Spread the peanut/nut butter on one half of the slices.

3. Top with the other half of banana slices and freeze for at least one hour.

 

4. Meanwhile, put the chocolate in a microwave safe bowl. Place in the microwave for 30 seconds. Then repeat in 15 second intervals until the chocolate is melted.

5. Remove bites from the freezer and dip them into melted chocolate. Work quickly so they don’t thaw and get mushy. Using two forks, dip a bite in chocolate and roll it so it’s covered in chocolate. Let the excess drip off before putting it back on the baking sheet.

6. Freeze at least 3 hours. Store in the freezer.

 

Final Thoughts: I’m not 100% that these are particularly healthy, but they are tasty! I would avoid snacking on too many at once, but 2 or 3 can really help with cravings. I turn to them instead of candy or ice cream in the office or at home.

Black Bean Brownies (GF)

A lot of people try gluten-free or vegan treats as a healthier alternative to desserts and sweet treats. I don’t know if it makes them healthier, but it’s good practice for friends and family with food allergies or dietary restrictions. I made brownies for a coworker, so another coworker requested an additional pan of black bean brownies. The idea is that the beans make the ingredients “stick” instead of flour. It’s a gluten-free option that keeps the brownies moist.

 

Ingredients:

  • 1 15 oz. can black beans, drained and rinsed
  • 3 eggs
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish.

2. Place all ingredients except the chocolate chips in a food processor (or blender) and process until smooth. Scrape the batter into the baking dish and level the top.

 

 

Honestly there’s nothing easier than shoving everything into a food processor. If you’d like, taste it and see if it needs a bit more cocoa.

3. Sprinkle chocolate chips over the top of the batter. Bake for 25-27 min.

4. Let cool for at least 30 minutes before slicing.

If you don’t let them sit, they’ll be too soft to cut and just fall apart.

Final Thoughts: This was a 50-50 dessert. It’s easier to make than regular brownies, plus it’s gluten-free with extra protein! While I enjoyed the dense texture, it’s obvious it’s made with beans. About half of the people who tried mine really disliked them. The other half went crazy for them! To each their own, I guess. Which one do you guys like better – regular or black bean brownies?

Nutella Stuffed Chocolate Chip Cookies

Stuffed cookies are the ultimate indulgence. You can take a cookie to the next level by stuffing it with more chocolate, marshmallows, caramel, peanut butter, and other gooey sweets. I was first introduced to Nutella in high school French class. I’ve been addicted ever since. My fellow addicts won’t be able to stop eating these decadent nutella stuffed chocolate chip cookies. Just be aware that I’ve changed the recipe around to suit my own personal preferences.

INGREDIENTS:

  • 8 Tbsp (1 stick) unsalted butter
  • 1/2 cup granulated, white sugar
  • 1/3 cup light brown sugar, packed
  • 2 tsp vanilla
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp cornstarch
  • 1/4 tsp salt
  • 3/4 cup chocolate chips
  • 12 heaping tsp Nutella

INSTRUCTIONS

1) Line a large baking sheet with parchment paper. Spoon 12 heaping teaspoons of Nutella separately onto the parchment paper. Place the baking sheet in the freezer.

2) Preheat the oven to 350 degrees.

3) In a large bowl or mixing bowl, cream softened butter, brown sugar, and white sugar.

4) Add the vanilla. Beat in the eggs one at a time for 10-15 seconds.
5) Mix the flour, baking soda, salt, and cornstarch in a separate bowl. Slowly add to the wet ingredients.
6) Fold in the chocolate chips.
7) Remove the baking sheet with Nutella from the freezer.
8) Divide the cookie dough into balls. Form the dough balls around the Nutella.

You’ll need to work quickly, because the Nutella will melt. You may need to put some of the Nutella discs back into the freezer until they are firm enough.
9) Place the cookie dough balls onto a lined baking sheet. Freeze for at least 1 hour.
You can refigerate if you like. It will likely take less time for the cookies to bake if they are refrigerated instead of frozen.
10) Bake for 9-13 minutes, until the cookies are spread and puffy.

The original recipe says 9-11 minutes, but I felt my cookies were finished after 13 minutes. This was based on the “spread” of the cookies, literally how spread out the cookies looked. 

 

Final Thoughts: This recipe made my coworkers beg for me to make them again. The only issue is that the number of cookies are never consistent. Sometimes I may get 7 cookies, other times I may get 10. It really depends on the size of the Nutella discs and how much dough I use around the Nutella. Nevertheless the cookies are always a crowd favorite. My coworkers have begged me for them. In the future I’ll see if I can adjust the size to serve to more people at once.

Chocolate Chip Scones

I have a feeling that many of my blog posts are going to start with talking about Boyfriend. I love feeding him, my friends, and my family. That’s how I take care of the people I love. When Boyfriend and I first started dating, I took him to Wildflower Bread Company, where we shared my favorite treat – a chocolate chip scone. He had never had a scone before, but now we get it every time.

I try to save money by making my favorite foods at home. One Sunday morning I decided to try my hand at homemade scones. I used a recipe from Truffles & Trends.  She always posts amazing pictures of her scones on her Instagram. I’ve been dying to try making my own! (And she even commented on my Instagram picture because she’s a sweetheart.)

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Ingredients:

  • 3 1/4 cups flour
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups chocolate chips
  • 2 cups cold heavy (whipping) cream
  • 2 teaspoons vanilla extract
  • 1 egg, for brushing
  • Raw sugar for sprinkling

Instructions:

1) Preheat oven to 375 F. Line two baking sheets with parchment paper or a “silipat”.

2) Stir together the dry ingredients (flour, sugars, baking powder, and salt). Mix in the chocolate chips.

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3) Make a well in the center of the mixed ingredients. Pour in the heavy cream and vanilla extract. Stir everything together.

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Scones need to rise when baked. If you mix or knead too much, then the scones won’t rise properly. You want to mix or knead until just incorporated.

4) Spread flour over a counter or other flat surface. Dump the dough onto the work surface. Knead until the ingredients are just incorporated.

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5) Shape the dough into a flattened round disc and divide into equally portioned triangles.

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The original instructions say to make two separate discs, but I like the way my scones turned out this way.

6) Place the triangles onto baking sheets. Brush the tops with the beaten egg, then sprinkle the sugar on top.

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7) Bake for 20 minutes.

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These are without the sugar glaze.

Final Thoughts: I’ve actually made these a few times now. They taste best with the sugared glaze on top. I’ve been using plain granulated white sugar, but I think it might be a good idea to try turbinado sugar. I found this recipe fairly forgiving even with slightly overworking the dough. Try out the recipe and let me know how they turned out!

Study Snack: Chickpea Cookie Dough

I listen to several of Dr. Ryan Gray’s podcasts. While driving down from Flagstaff the other day, I used the 2 hour trip to catch up on some episodes. For one episode, he brought on a guest #carolinecooksclean. Caroline is MSY2; her Instagram focuses on maintaining a healthy diet and lifestyle while she works in the medical field.

This is a struggle for me. My diet habits are often the first to take a hit when I’m tired or stressed. It falls lower on my priorities (and then of course I stress about gaining weight or getting unhealthy). The anxiety from a poor diet likely stems from my weight loss journey. I have lost between 40 to 50 lbs. For the most part I maintain this weight, but the idea of ballooning up to my previous weight can still frighten me.

Naturally, the answer is not to work out to the point of exhaustion or illness. I don’t starve myself. I don’t ignore my hunger or my body’s needs. I make adjustments to my diet. I make the time to grocery shop and prepare my meals.

One of my problems starts when I get home. Even after dinner I have a tendency to crave sweet snacks, whether I’m studying or watching Netflix. So far I’ve found plain yogurt and granola with chocolate chips helps satisfy the urge to stuff my face with Ben & Jerry’s. Lately I’ve been looking for other sweet snacks.

I stumbled upon chickpea “cookie dough” on Lauren Conrad’s website. The idea is that instead of eating cookie dough, blended chickpeas serve as a faux-dough. I figured I’d give it a try! I used this recipe from Buzzfeed’s Tasty. I wanted a recipe that included similar ingredients to regular cookie dough.

Ingredients:

  • 1 can chickpeas, drained (liquid reserved) and rinsed
  • ¼ cup (60 g) peanut butter
  • 2 tablespoons honey
  • 2 tablespoons vanilla
  • ½ teaspoon salt
  • ¼ cup (60 mL) chickpea water
  • ½ cup (85 g) chocolate chips

Instructions:

1) Drain the chickpeas without getting rid of all the liquid from the can.

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2) Spread the drained chickpeas onto a towel and pat dry.

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3) Remove the outer shells from the chickpeas.

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This part was tedious, but I felt it was worth it for the proper consistency.

4) Place the chickpeas, peanut butter, vanilla, honey, and salt into a food processor.

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5) Mix halfway. Add the chickpea water. Process until smooth.

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By “process” I mean use the food processor to mix the ingredients.

6) Add chocolate chips to the mixed dough. Stir but not with the food processor!

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Final Thoughts: Adding salt may not have been the best idea with canned chickpeas. The consistency was surprisingly close to the real thing, but I missed the mark on flavor. I do like the idea of this treat so I think I’ll play with other recipes in the future. Anyone have any good recommendations?

 

 

Valentine’s Brigadeiros

Happy Valentine’s Day! It’s that time of year again. When you think of Valentine’s, the first thing you think of is most likely chocolate. We’ve all gotten the Whitman’s Sampler or the Dove box, but I don’t think there’s anything quite as romantic as making someone a special treat. Usually, people make truffles, but I wanted to go for something a little more unique.

 

Brigadeiros are basically a type of truffle. It’s a Brazilian dessert that tastes sort of like a mix between chocolate truffles and fudge. Then you cover them in sprinkles. I learned about them while watching the 2016 Rio Olympics, and I’ve wanted to try making them ever since!

Ingredients:

  • 2 (14 oz.) cans sweetened condensed milk
  • 4 Tbsp unsalted butter
  • 2 Tbsp heavy cream
  • 2 tsp light corn syrup
  • 3 oz. semisweet chocolate
  • 2 tsp unsweetened cocoa powder
  • 1 cup sprinkles

Instructions:

1. In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

 

2. When the mixture starts to bubble, add the chocolate and cocoa powder. Whisk well to remove all the pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is dense like fudge (8-10 min.). Use low heat or the sides will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It’s done when you swirl the pan and the mixtures slides as one soft piece, leaving a thick burnt residue on the bottom.

3. Slide the mixture into a bowl. DO NOT SCRAPE THE BOTTOM OF THE BOWL. Let the mixture cool to room temperature.

 

I know this is weird, but if you scrape the bottom of the bowl you might get some burnt or congealed bits that will ruin the texture of your truffles.

 

4. Cover the bowl with plastic wrap and chill in the fridge for at least 4 hours.

5. Scoop the mixture by the teaspoonful. Roll it into a ball with your hands, about 3/4 in. in diameter.

6. Place the sprinkles in a bowl. Roll the brigadeiros through the sprinkles to cover the entire surface. Store in an airtight container for 2 days or up to 1 month in the fridge.

The original recipe showed chocolate sprinkles, but I wanted to be a bit more playful for the holiday.

Final Thoughts: In regard to taste, I prefer a more traditional truffle you might find in a chocolate box or at someplace like Godiva. Fortunately, my coworkers loved them. They were pleasantly surprised by their Valentine’s treat. They are soft and just the slightest bit chewy. The condensed milk really softens the chocolate flavor (which may be why I don’t like them as much). These were a great success!