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Brazilian brigadeiro Easter eggs recipe

Brazilian brigadeiro Easter eggs recipe


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  • Recipes
  • Occasions
  • Easter
  • Easter treats
  • Chocolate

For anyone who loves the popular Brazilian chocolate brigadeiro, this is a great recipe! The chocolate egg is filled with soft brigadeiro filling and covered with chocolate sprinkles.

10 people made this

IngredientsMakes: 2 (500g) chocolate eggs

  • For the brigadeiro filling
  • 2 (397g) tins sweetened condensed milk
  • 6 tablespoons cocoa powder
  • 2 tablespoons unsalted butter
  • 125ml double cream
  • For the chocolate eggs
  • 600g good quality milk chocolate, chopped
  • 2 (500g) easter egg moulds
  • chocolate sprinkles, as needed

MethodPrep:1hr ›Ready in:1hr

  1. Combine condensed milk, cocoa powder, and butter in a pot. Bring to a boil over medium heat, stirring constantly, and cook until mixture begins to pull away from the sides and bottom of the pan. Remove from heat and stir in cream. Whisk until smooth. Add more cream, 1 tablespoon at a time, if the filling is too firm.
  2. To make the chocolate eggs: melt chocolate in microwave on medium power in 30 second intervals, stirring every time you stop. Stop when the hot chocolate is 80% melted and stir well until smooth.
  3. Temper the chocolate by pouring it on a marble surface clean and smooth, stirring the chocolate with a knife or spatula. Test the temperature of the chocolate by taking a chocolate-dipped skewer to your lips, the chocolate must feel cold on the lips. If it's hot, continue cooling and testing. When the chocolate is at room temperature, pour it onto a glass bowl.
  4. Spread 1 layer of chocolate evenly in the Easter egg moulds and refrigerate for 10 minutes. Remove from the fridge and add another layer of chocolate to each egg half. Fill chocolate eggs with brigadeiro filling almost up to the edges. Seal filling with another layer of melted chocolate, making sure the filling is completely covered with chocolate and nothing can leak out. Chill until firm and set, about 20 minutes.
  5. Unmould chocolate eggs one at a time by placing them upside down on a clean surface. Spread a thin layer of melted chocolate on the outside and cover with chocolate sprinkles.

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Reviews & ratingsAverage global rating:(15)


The Easiest Brigadeiro Recipe

Life can be hard sometimes — early mornings, long rides on the commuter bus, or that Chuck E. Cheese birthday party that your daughter was invited to — and you find yourself wishing that you could escape to the same wondrous place that the woman on the Ghirardelli commercial appears to be going to when she bites into her way-too-small piece of chocolate.

You can. Go there, that is. And, with almost as little work as it takes to unwrap a chocolate square.

One part creamy chocolate truffle and one part gooey dulce de leche — Brazilian brigadeiros are borderline irresistible.

My lovely friend (and fellow food scholar) Amanda introduced me to these two-bite treats more than a year ago and I think I may have eaten my weight in brigadeiros since then! Rolled in coconut, spiced with fragrant Ceylon cinnamon, or studded with crispy chocolate bits — each variation on the basic brigadeiro is wonderfully unique and delicious.

Much like the coconut chutney from the dosa cart in Washington Square Park or the guajillo-braised short rib tacos at el Luchador, brigadeiros quickly landed themselves on my “can’t-die-happy-unless-I-learn-to-make-this-recipe” list. Fortunately, Amanda not only knows where to find brigadeiros in the city, she knows how to make them too.

She tells me that in Brazil, brigadeiros are made with a special, sweetened, chocolate powder— something that we have yet to find in this gastronomic wonderland called New York City. So, our recipe uses miniature semi-sweet chocolate chips instead they’re easy to find and I like that they aren’t overly sweet. Brigadeiros are often covered in sprinkles (probably because they’re a popular treat at children’s birthday parties) but other yummy coatings include shredded coconut, sanding sugar, ground nuts, and small chocolate pieces.

Regardless of how you make your brigadeiros (whether you follow this recipe exactly or use it as a starting point to create your own flavor) you’ll find that they’re wonderfully easy to make — and, that their ooey, gooey goodness has a way of making all the other crazy things in your life, disappear!

Easiest Brigadeiros

  • Servings: 25-30
  • Time: 1hr 30mins
  • Difficulty: easy

Ingredients
Butter
1 14-ounce can of sweetened condensed milk
¼ cup miniature chocolate chips
Sprinkles, for rolling

Directions
Rub a thin layer of butter into the bottom and sides of a wide, heatproof dish. Set the dish aside.

Put the sweetened condensed milk and chocolate chips into a medium pot. Cook the sweetened condensed milk over medium-high heat, stirring constantly, until the chocolate chips are fully melted and the mixture begins to thicken.

Test the mixture for doneness by drawing a line in the mixture with a spoon. If the line fills itself in quickly, keep cooking. If the line fills itself in slowly, pour the mixture into the buttered dish.

Let the brigadeiro mixture stand until it is cool enough to handle, about 1 hour.

Rub butter onto your hands and fingers so that the brigadeiro mixture won’t stick. Then, roll a small amount of the mixture into a ball before coating it in sprinkles. You can also roll the brigadeiros into shredded coconut, seeds, chopped nuts, or small pieces of chocolate.

Store the brigadeiros in the refrigerator. Let them stand for 15-30 minutes at room temperature before serving.


Brigadeirao: Brazilian Chocolate Fudge Flan I was so excited when I received my Secret Recipe Club assignment this month. I’m always excited, but this month? Super excited! I saw the blog name, did a quick “whoo hoo” and immediately clicked on the link to head over to From Brazil To You to start reading. You see, I have a huge soft spot in my heart for Brazil: the food, the people, the culture and all of the amazing memories I have from being an exchange student there when I was in high school. I loved looking around Denise’s blog! Denise was born and raised in Brazil so her recipes are true, trustworthy, Brazilian recipes. Believe me when I say I have bookmarked this blog and will come back to it over and over again to make these recipes. I can’t wait! It was so hard to narrow down my recipe for today’s reveal. I really wanted to make Feijoada (Black Bean Stew). I can’t tell you how delicious this dish is! This is Brazil’s national dish and it was one of my favorites when I was living with my host family. But life has been crazy for my kids and I this month and I knew I wouldn’t have the time or energy to put into this. Denise’s Glazed Guarana Cake blew my mind also. Guarana was my favorite beverage when I was in Brazil. It’s like nothing you can get here, but that was the problem. I found out where to get it online but it was going to take 30 days to get to me. Oh, don’t get me wrong, I ordered it. Duh. I’m totally going to make this cake when it comes. Then I saw the post for Brigadeirao, a Brazilian Chocolate Fudge Flan. I love Brigadeiro and have made it a ton over the years. (You can read my post here about the fudge and my time in Brazil.) Denise took the delicious, creamy traditional Brazilian fudge recipe and turned it into a family sized flan. Oh my heck! I’ve never made flan before so at first I was a little intimidated. The whole cooking it in a water bath thing and all. But it was fairly easy. Sadly, I think my pan needs to be retired. Or I didn’t use enough butter/oil to grease my pan. This is what happened when I flipped it over. Crud. My heart sank. Total user error. But…. we still ate it. Oh yes we did. We just ate it with a fork right from the plate. And it was delicious. It was rich and chocolaty and oh so smooth. Traditionally you would sprinkle this with chocolate sprinkles. I thought since it was close to St. Patrick’s Day, we would use green sprinkles. Not the look I was going for, but now I know for future reference – stick with the chocolate sprinkles. I’m so glad I found Denise’s blog! I can’t wait to try out her other recipes, close my eyes when I eat them and picture myself sitting at the table in my host family’s house and remembering all the amazing times I had while there. CHOCOLATES EGGS (makes 4 eggs)

1 lb milk chocolate
1/2 recipe creamy brigadeiro
sprinkles or chopped nuts to decorate

Melt the chocolate, using egg shaped chocolate molds, make the first layer of chocolate. refrigerate for 10 minutes and work on a second layer. Refrigerate again for 10 minutes or until its easily coming out of the molds. Scoop creamy briigadeiro and cover with sprinkles.


Brazilian brigadeiro Easter eggs recipe - Recipes

Happy independence day! It looks like such a scrumptious feast :)

Happy Independence day. I so love the food you featured. I haven't tasted any of those yet but they look so yummy from the photos you took.

oh, i'd love a recipe for the pao de queijo! I remember having it at a brazilian restaurant and when I made a batch at home from recipes found online and they were really really tough and rubbery.

Are you Brasilian? Happy Independence day!.
I love Caipirinhas :D
Nice day.

Happy Independance Day! I love your photos! Yummy!

Happy independence day to you!

happy independence day! all the food looks so yummy. i wonder what kind of bird those eggs are??

Woohoo, happy independence day! There's no better way to celebrate than with fooood!

wooooooow. I'm so jelous, i adore latin food.
what are brigadeiros made out of? they look interesting1

Que dia lindo.
Só há das coisas mais gostosas daqui!
Amo comida brasileira, claro, e tbm caipirinhas! No entanto, ultimamente, a bebida se tornou um pouco forte para mim! Por isso, estou amando tomar licor de Amarula de vez em quando! Um verdadeiro néctar sul africano! hehehe

Mil beijos e tenha uma semana linda!

Wow, the food looks absolutely delicious. happy Independence Day indeed! This has made me keen to visit Brazil and taste all their culinary delights authentically! Otherwise any suggestions for Brazilian cuisine in Australia (and in particular Perth. I know I'm pushing my luck here!).

Feliz dia da Independência or Happy Independence Day!

Giiiiirl, you have an eye to take BEAUTIFUL
pictures of food.
Or I should say: you and your family are know for sure how to cook the most delicous creations ( i call it couture food ).
mmmh. the yummy brigadeiro´s with chocolate sprinkles make my heart beat faster!

Have a beautiful day, Brigadeiro.

Happy Independence day.Everything looks so yummy.

happy independence day. As usual, your food photos are making my mouth water :-)

For sure your pictures tell that you know how to celebrate life. so inspiring.

Thank you so much for your sweet comments everyone! :)

WJ - I only know of Brazilian restaurants in Sydney/Melbourne, no where else :( Haven't been to one in years though, so am hesitant to even recommend those (they were Rio's & Copacabana). My cousin, who lives in Sydney, was going to take me to a Brazilian cafe, must go there next time, I hear they may sell Brazilian foods/groceries, and I cannot find 'heart of palm' or guarana (softdrink) anywhere.

H - : Hubby & I were wondering the same thing (what kind of birds those eggs are from), guessing from the birds around our house, I was thinking just a little brown bird (whereas near my old house, there were gorgeous grey/pink birds or beautiful blue/green/red/yellow rosellas).

Kira - Como morro de saudades da comida brasileira! Pena que nao tenho farinha de mandioca pra fazer farofa, meu marido adora farofa! Concordo que as vezes caipirinhas/cachacas sao muito fortes, entao peco por mais e mais gelo/agua pra adicionar na minha bebida :)

Anonymous: I wrote my recipe (from the top of my head, so hope it's ok) for pao de queijo, if they were hard, do you think you cooked them for too long? Or maybe not enough oil/butter/liquid? I made the most humungous triple (or quadruple?) batch once for my engagement party, but didn't have enough tapioca starch, so couldn't roll them in balls, my mother-in-law ate it from the humungous bowl thinking it was DIP! Haha! Who has dip in such a humungous bowl. I salvaged it the following day (took me a while to figure out what was wrong with the dough), so sometimes it requires tweaking ) Ah! Now when I get home after work, I'm baking a few more, I could eat these all day everyday! :)

Ofelia: I wasn't born in Brazil, but grew up there since the age of 11 months, so consider myself Brazilian :) I'm the only one in my immediate family without a Brazilian passport, but I tell my sisters I'm more Brazilian than them, as I lived there longer (as I'm the eldest, haha).


Easter Chocolate Cake

Spring has officially arrived… And Easter is almost here! What I have for you is a decadent, moist Eater Chocolate Cake . Excited?

In my home country of Brazil, as in many other Christian countries, Easter is about Jesus’ resurrection which, as you may know, is symbolized by Easter eggs. Yes, you read that right! Easter eggs symbolize the empty tomb of Jesus, who rose from the grave….

It was the early Christians of Mesopotamia who initiated the custom of the Easter egg by staining eggs red in memory of the blood of Christ, shed at his crucifixion. This custom was only officially adopted by the Catholic Church in 1610 A.D. Although traditionally Easter is commemorated with painted or dyed chicken eggs, in modern times chocolate eggs or plastic ones with sweet treats inside have become more common.

In Brazil, unlike in the US, there is no tradition of plastic eggs filled with jelly beans or Easter egg hunts. It’s all about chocolate eggs, which are brought to children by the Easter bunny. This is why our dessert for Easter this year, an extremely moist Easter chocolate cake, is decorated with chocolate eggs… And you can see the Easter bunny in the background of our pictures.

Well, I do hope you enjoy our Easter chocolate cake as much as my family and I did… And most of all, I wish you and your family a very Happy Easter!

“Bless, O Lord! we beseech thee, this thy creature of eggs, that it may become a wholesome sustenance to thy faithful servants, eating it in thankfulness to thee on account of the resurrection of the Lord.” (Pope Paul V Prayer)


1 (14 oz.) can sweetened condensed milk
1 Tbsp. butter
3 Tbsp. unsweetened cocoa powder
chocolate wafer cookies (Chocolate Teddy Grahams work great)

Combine the condensed milk, butter, and cocoa powder over medium high heat. Cook, stirring constantly until you can see the bottom of the pot when you scrape the mixture. Immediately pour over the broken chocolate wafer cookies and chill until set. Break into pieces and enjoy.

Submitted by: rhisomers on May 4, 2010

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Our Brazilian French Toast Recipe

Brazilian French toast differs from the French toast that we are used to in the States in a couple of ways. While the ingredients are the same: eggs, milk, bread. The construction and cooking method differ.

For Rabanada, thick slices of stale bread are dipped first in milk and then in beaten eggs. This lets the milk soak into the bread first and coats only the exterior with the egg.

The result, is a French toast that is crispy and eggy on the outside, but wonderfully creamy and custardy on the inside.

What also contributes to the crispiness of Rabanada is that, instead of being pan fried in a bit of butter, like French toast in the States, Rabanada is fried in oil until golden brown. Then, it is coated in cinnamon sugar, to make that crispy exterior nice and sweet!


Brigadeirao: Brazilian Chocolate Fudge Flan I was so excited when I received my Secret Recipe Club assignment this month. I’m always excited, but this month? Super excited! I saw the blog name, did a quick “whoo hoo” and immediately clicked on the link to head over to From Brazil To You to start reading. You see, I have a huge soft spot in my heart for Brazil: the food, the people, the culture and all of the amazing memories I have from being an exchange student there when I was in high school. I loved looking around Denise’s blog! Denise was born and raised in Brazil so her recipes are true, trustworthy, Brazilian recipes. Believe me when I say I have bookmarked this blog and will come back to it over and over again to make these recipes. I can’t wait! It was so hard to narrow down my recipe for today’s reveal. I really wanted to make Feijoada (Black Bean Stew). I can’t tell you how delicious this dish is! This is Brazil’s national dish and it was one of my favorites when I was living with my host family. But life has been crazy for my kids and I this month and I knew I wouldn’t have the time or energy to put into this. Denise’s Glazed Guarana Cake blew my mind also. Guarana was my favorite beverage when I was in Brazil. It’s like nothing you can get here, but that was the problem. I found out where to get it online but it was going to take 30 days to get to me. Oh, don’t get me wrong, I ordered it. Duh. I’m totally going to make this cake when it comes. Then I saw the post for Brigadeirao, a Brazilian Chocolate Fudge Flan. I love Brigadeiro and have made it a ton over the years. (You can read my post here about the fudge and my time in Brazil.) Denise took the delicious, creamy traditional Brazilian fudge recipe and turned it into a family sized flan. Oh my heck! I’ve never made flan before so at first I was a little intimidated. The whole cooking it in a water bath thing and all. But it was fairly easy. Sadly, I think my pan needs to be retired. Or I didn’t use enough butter/oil to grease my pan. This is what happened when I flipped it over. Crud. My heart sank. Total user error. But…. we still ate it. Oh yes we did. We just ate it with a fork right from the plate. And it was delicious. It was rich and chocolaty and oh so smooth. Traditionally you would sprinkle this with chocolate sprinkles. I thought since it was close to St. Patrick’s Day, we would use green sprinkles. Not the look I was going for, but now I know for future reference – stick with the chocolate sprinkles. I’m so glad I found Denise’s blog! I can’t wait to try out her other recipes, close my eyes when I eat them and picture myself sitting at the table in my host family’s house and remembering all the amazing times I had while there. You'll need a special mold and no shortage of commitment to make these hollow rabbits, but the ability to customize each painted face and accessories to suit your family members is pure Easter joy. A sprinkle of cinnamon gives this brittle a warm, wonderful aroma. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. © 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices Ingredients You Will Need:

Boxed Chocolate Cake Mix: Any boxed chocolate cake mix will do! Use your favorite brand.

Instant Chocolate Pudding Mix: Make sure you just use the dry mix. Don’t add any milk to it!

Vegetable Oil: You can also use canola oil or avocado oil.

Water: No notes necessary.

Eggs: No notes necessary.

Sour Cream: You can also use Greek Yogurt as well.

Chocolate Chips: I like to use semisweet chocolate chips.

Canned Dulce De Leche: No need to make it homemade the canned stuff works great for this recipe.

Chocolate: Use a good quality chocolate bar. I like a dark chocolate but you can also use milk chocolate.

Cream: Make sure the cream is hot but not boiling.

Chocolate Sprinkles: This is the fun part! You can use as much or as little as you want.


Watch the video: Brigadeiro Filled Easter Egg (November 2022).