White brigadeiro: 250 ml condensed milk, 50 g unsalted butter, 2 tablespoons coconut flour, 50 g coconut flakes & 100 g rich tea biscuits.

Dark brigadeiro: 250 g condensed milk, 50 g unsalted butter, 2 tablespoons unsweetened cocoa powder & 150 g rich tea biscuits.

Serving suggestions: coconut flakes, crushed rich tea biscuits, cake sprinkles, peanut & cashew butter, hazelnuts, Maltesers, melted chocolate, Nutella.

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The preparation of White brigadeiro. Mix in condensed milk, butter and coconut flour and turn it into a cream using moderate fire up to 5 minutes. After the cream is prepared, add coconut flakes and crushed rich tea biscuits and leave it to cool for about 30 minutes (if using the cream as a decoration for Dark brigadeiro, as shown on the photographs, separate two tablespoons of it before adding the biscuits).

The preparation of Dark brigadeiro. Mix in condensed milk, butter and cocoa powder and turn it into a cream using moderate fire up to 5 minutes. After the cream is prepared, add crushed rich tea biscuits and leave it to cool for about 30 minutes.

Use a tablespoon as the measure for the size of one Brigadeiro. Make a ball, roll it in coconut flakes, crushed rich tea biscuits or cake sprinkles and, after placing in, make a hole in the middle and fill it with peanut & cashew butter, hazelnuts, Maltesers, melted chocolate, Nutella… after being prepared, keep them refrigerated to stay in shape.

Processed with VSCO with c3 preset

I hope you enjoyed this treat of mine! If you ever do it, let me know:
glorialamarr@gmail.com

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