Brigadeiro and Beijinho de Coco (Brazilian Chocolate and Coconut Truffles)
INGREDIENTS:

For the brigadeiro
  • 300 mL sweetened condensed milk
  • 3 tbsps. cocoa powder
  • ¼ tbsp. coffee powder
  • 1 tbsp. softened butter
  • chocolate sprinkles, for coating

For the beijinho de coco
  • 300 mL sweetened condensed milk
  • ¼ cup desiccated coconut flakes, plus ¼ cup extra for coating
  • 3 egg yolks
  • 1 tbsp. softened butter
  • candy sprinkles, for coating
  • cloves, for decorating 

Other:
  • butter or oil, for greasing
    
PROCEDURE:

 For the brigadeiro
  1. Grease a platter by brushing with butter or oil. Ready some chocolate sprinkles in a plate. Set aside until needed.
  2. In a heavy-bottomed saucepan over low heat, combine together the condensed milk, butter, coffee powder and cocoa powder. Whisk very well until no more lumps is visible. You may opt to dissolve first the cocoa and coffee powder in 4 tablespoons of water.
  3. Stir constantly for about 10 to 15 minutes or until the mixture achieves a fudge-like viscosity, firm enough to stay together. It is done when it starts to pull away from pan, leaving the sides and the bottom when tilted.
  4. Remove from heat and transfer the mixture into the greased platter. Bring to cool at room temperature and refrigerate (about 10 minutes) until firm enough to roll into balls.
  5. Grease your hands with butter or oil and take a small amount (about 1 tbsp.) of chocolate mixture and roll into tiny chocolate candy ball (the size of a jackstone ball).
  6. Roll the brigadeiro on the chocolate sprinkles until the entire surface is decorated and place the coated ball in a mini candy paper cup. Repeat from step 5 for the remaining until the rest of the chocolate mixture is used up. Serve as an after meal dessert or place in an airtight container and store in the refrigerator up to a week. Enjoy!

For the beijinho de coco
  1. Grease a platter by brushing with butter or oil. Place some desiccated coconut and candy sprinkles in a plate. Set aside until needed.
  2. In a heavy-bottomed saucepan over low heat, combine together the condensed milk, butter, egg yolks and desiccated coconut. Whisk very well until evenly combined.
  3. Stir constantly for about 10 to 15 minutes or until the mixture achieves a thickness similar to rice porridge but firm enough to stay together.
  4. Remove from heat and transfer the mixture into the greased platter. Bring to cool at room temperature and refrigerate (about 10 minutes) until firm enough to roll into balls.
  5. Grease your hands with butter or oil and take a small amount (about 1 tbsp.) of coconut mixture and roll into tiny coconut candy ball (the size of a jackstone ball).
  6. Roll the beijinho on the desiccated coconut and candy sprinkles until the entire surface is decorated and place the coated ball in a mini candy paper cup. Stick one clove into each candy. Repeat from step 5 for the remaining until the rest of the coconut mixture is used up. Serve as an after meal dessert or place in an airtight container and store in the refrigerator for up to a week. Enjoy!

**Yields 20 pieces of brigadeiro and 20 pieces of beijinho de coco.

 TIPS FROM ENZ:
  1. The candy balls can also be decorated with crushed almonds and peanuts or topped with fruit jam or cream.
  2. These are perfect as gifts or party fares in place of the more expensive bonbon and truffle candies.