Pistachio Brigadeiros Recipes

Steps:

• In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
• Pour onto a greased plate, then chill for 1 hour.
• Shape and roll the chilled mixture into balls.
• Roll the balls in chocolate sprinkles.
• Enjoy!

Steps:

• In a 3-qt heavy-duty saucepan, combine the condensed milk, cream, 6 tbs ground pistachios, corn syrup and butter and bring to a boil over medium heat. Reduce the heat to medium-low and continue to cook, stirring constantly with a whisk, until the mixture thickens and starts to form a dense batter. This will take about 12 minutes. When the mixture is properly cooked, the whisk will leave trails in the batter that briefly expose the bottom of the pan, and the mixture will slide to the side in a blob when the pan is tilted, leaving a thick residue on the bottom of the pan.
• Slide the mixture into a bowl, but do not scrape the pan -- you don't want to use the residue that's stuck to the pan, or your candies will be gritty and off-textured. Allow the mixture to cool to room temp, then chill for about 3 to 4 hours, or until mixture is very firm.
• Put the remaining ground pistachios (you should have 1/4 cup left) in a bowl. Using a small cookie scoop, portion out the mixture and roll by hand into balls that are approximately 1" in diameter. Drop each rolled ball into the pistachios and toss to coat. Remove the coated candies from the pistachios, allowing the excess nuts to sift through your fingers, and place the candies in tiny paper candy cups. If you find that the nuts are not sticking well to the outside of the candies, you can roll them around a bit more in your hands before coating (this warms them up a bit so they soften).
• These can be stored tightly covered at room temperature If you choose to refrigerate them for storage, allow them to come to room temp before serving for best flavor.

Steps:

• In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
• Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs.
• Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper.

Steps:

• If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
• Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
• Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
• Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.