Nutella brigadeiro: lots of flavor, just a little, try it

Nutella brigadeiro which is very tasty, even with a small amount of the famous hazelnut spread

Super creamy gourmet Brigadeiro with Nutella or gianduja, you understand the difference

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 00:30 + time to cool and roll

Interval: 00:00

TOOLS

1 spatula(s), 2 plate(s), 1 pan(s), 15 candy molds – number 05 (each 2 servings)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients NUTELLA BRIGADEIRO / GIANDUIA

– 1 can(s) of condensed milk

– 1/2 cup(s) of milk chocolate, chopped or in pieces

– 3 tablespoons of Nutella (or gianduja (hazelnut cream with chocolate))

– 1 teaspoon unsalted butter + a little for greasing

Ingredients TO DECORATE

– chocolate sprinkles to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. For this recipe use Nutella or Gianduia, but understand the difference, because they are not the same thing*. Nutella (trademark) is a variant of gianduja. While gianduia is chocolate mixed with hazelnut paste, Nutella is a mixture of vegetable oil, hazelnut paste and several other ingredients. So the flavor of Gianduia is more pronounced than that of Nutella, since it is more “pure” and there are sugar-free versions, but in general Gianduia is less sweet than Nutella.
3. This recipe yields 15 small brigadeiros (15 g each without sprinkles) for every 2 portions (see preparation method).
4. Break the chocolate into small pieces if you bought it in bars.
5. Arrange the sprinkles on a plate.
6. Grease a plate with butter to cool the preparation of the brigadeiro.

PREPARATION:

Nutella/Gianduia Brigadeiro:

1. Place all the ingredients of the recipe (condensed milk, milk chocolate, sugar-free hazelnut cream or Nutella and butter) in a pan and mix.
2. Place over low heat and stir continuously.
3. When the mixture boils, cook, stirring constantly with a spatula, until it thickens and comes away from the bottom of the pan – to be sure of doneness, tilt the pan slightly to the side and see if the brigadeiro comes away from the bottom.
4. Turn off the heat and transfer it to a baking tray greased with butter, let it cool slightly and cover with cling film to cool completely.

Nutella / Gianduia Brigadeiro – Assembly:

1. Wet your palms with water or grease them with a little butter.
2. Take a portion (¾ teaspoon) of dough and form a ball weighing approximately 15 g each.
3. Dip the ball in the milk sprinkles.
4. Repeat the process until you run out of ingredients.

FINALIZATION AND ASSEMBLY:

1. Place the Nutella/Gianduia Brigadeiro inside the paper molds and arrange them on a serving plate.
2. Store at room temperature. If you store it in the refrigerator, remove it at least 1 hour before serving so that it returns to its original consistency, firm but creamy.

*Fonte: impalpable site

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.