Looks like Galley Pirates can’t get enough sweets this season. Fellow live-aboard Taylor invited me over as she prepared Brigadeiro spoons for an upcoming cookie exchange. They are an oh-so-chocolately confection from Brazil which is similar to a truffle…but MUCH easier to make. The balls are traditionally rolled in chocolate sprinkles, but they can be dolloped on spoons and decorated up for the holidays. It’s an incredibly versatile chocolate treat for every nationality and every holiday!

Originating in 1945, the confection Brigadeiro was created in support of Eduardo Gomes as he ran for president of Brazil. He had earlier headed a diehard rebel group in Rio de Janeiro and was arrested and transferred from one political prison to another. Women at the time would sell Brigadeiro in support of him, admiring him for his good looks and his love of chocolate. After two election losses he became president in 1955 and again in the 70’s. This wonderful fudge lives on in his legacy to become Brazil’s most popular confection!

Brazilian Brigadeiro Chocolate (Balls and Spoons)

1 14 ounce can sweetened condensed milk
3 tablespoons unsweetened cocoa
1 tablespoon butter
Pinch of salt
Sprinkles of your choice

Combine condensed milk, cocoa, and butter in a non-stick saucepan over medium heat.

Cook and stir until it bubbles and thickens, about 10 minutes. It should pull off the pan as you pull back your spatula. If the chocolate batter is undercooked it won’t form into balls. Best leave that for the spoons. If it is overcooked it will be chewy.

Place in a heat proof bowl and let cool for 1-2 hours or longer. This time of year on a sailboat, we know to place it in the cockpit for quick cooling.

Roll into walnut size balls then roll those balls into chocolate sprinkles, or for the holidays, powdered sugar or red and green sprinkles. Or decorate your spoons…

Dollop a spoonful of chocolate onto each spoon and decorate with anything that comes to mind. We tried Christmas trees with gel today. And a big fat snowman in the middle.

PRINT RECIPE

Brazilian Brigadeiro Chocolate (Balls and Spoons)

For the chocolate truffle lovers, this Brazilian chocolate fudge is so easy you'll want to make it all year round.

Author: GalleyPirate

Ingredients

• 1 can Sweetened condensed milk, 14 oz.
• 3 tbsp Unsweetened cocoa
• 1 tbsp Butter
• Pinch of salt

Instructions

• Combine condensed milk, cocoa, and butter in a non-stick saucepan over medium heat.
• Cook and stir until it bubbles and thickens, about 10 minutes. It should pull off the pan as you pull back your spatula. If the chocolate batter is undercooked it won't form into balls. Best leave that for the spoons. If it is overcooked it will be chewy.
• Place in a heat proof bowl and let cool for 1-2 hours or longer.
• Roll into walnut size balls then roll those balls into chocolate sprinkles, or for the holidays, powdered sugar or red and green sprinkles.
• Or decorate festive spoons by placing a spoonful of chocolate onto each spoon and decorate with anything that comes to mind. They are ready to eat immediately or can be refrigerated for up to 4 days.

Notes