Somewhere between fudge and a chocolate truffle, these bite-size Brazilian sweet treats were originally made purely with cocoa powder. We’ve added some 70% dark chocolate for added luxury.
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Yields:
28 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
69
Ingredients
15g
butter
397g
tin sweetened condensed milk
3Tbsp.
cocoa powder
50g
dark chocolate, finely chopped
4-5tbsp chocolate strands (vermicelli), see GH TIP
Directions
Step 1In a medium, heavy-based pan heat the butter, condensed milk, cocoa powder and a pinch of salt, stirring constantly over medium heat, until the mixture comes to the boil. Reduce heat to low-medium and bubble gently for 9-10min, stirring frequently, until thick and glossy. To check whether it’s ready, drag a wooden spoon along the base of the pan to form a channel. If the channel holds for 5sec, then the mixture is ready. If not, continue cooking (and stirring) and check again after a few min.
Step 2Remove from heat, stir in the dark chocolate and mix until melted and combined. Scrape into a bowl, lay clingfilm or baking parchment directly on the surface (to stop a skin forming) and leave to cool completely (it will continue to firm up as it cools).
Step 3When ready to roll, measure the chocolate strands into a small, shallow bowl. Scoop out rough 1/2tbsp portions of the chocolate mixture and roll into balls with damp hands, then roll in the chocolate strands to coat.
Step 4Place in individual petit fours cases, if you like, and chill until ready to serve.
TO STORE:
Keep in an airtight container in the fridge for up to a week.
GH TIP:
Chocolate strands (vermicelli) are the traditional coating, but you can roll them in anything that takes your fancy – colourful sprinkles, finely chopped nuts, cocoa powder or chocolate flakes all work well.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
