Brigadeiros, Lebanese Style

So, my food soulmate Ari (who I recently reconnected with on Facebook) was telling me about her obsession with brigadeiros, a Brazilian take on truffles. After 2 minutes of conversation, I was gathering my purse and keys and heading to the corner store to gather the ingredients for this incredibly simple but delisious treat. Traditionally, they are just made with coco, sweetened condensed milk and butter. Ari mentioned she has tried all sorts of combos, and we decided that brigadeiros with a hint of rose water rolled in pistacios would be worth a shot.

I made a batch of regular brigadeiros rolled in chocolate jimmys and a batch of “Lebanese” brigadeiros- both barely survived the night. Kudos to Risha for participating in the womanly bonding experience of rolling brigadeiros.

14 oz can sweetened condensed milk
4 tablespoons coco, unsweetened
Splash of vanilla
1 tablespoon butter

For the “Lebanese” version add:
1 Tablespoon rose water or 1 teaspoon rose flavor
Crushed pistachios for garnish

About 15 Servings

This is disgustingly easy. Throw everything in a pan over low heat. Stir constantly for about 10 minutes, when you will notice a dough starting to form. Basically, the sugar in the condensed milk starts to caramelize and you will smell something delightful. Keep stirring until the dough is pulling away from the pan, and starts to act as a solid mass. Better safe than sorry- make sure it is really sticking together before turning off the heat.

Set aside for a few minutes until it is cool enough to handle. Using cold (or butter smeared!) hands, grab a little nubblet of dough and roll between your hands into a ball. Dip in pistachios to coat, and you are done!

These are amazing hot, amazing cold, amazing period- as long as they are in your tummy!


About kimberlyrose

Former defense policy analyst, current housing project coordinator, and full time birder, outdoor adventurer, fisherwoman and hunter.
This entry was posted in Uncategorized. Bookmark the permalink.

6 Responses to Brigadeiros, Lebanese Style

  1. Ariana says:

    >I'm going to find condensed milk in Accra if it kills me. I wonder what brigadeiros Ghanaian style would be like… coming to mind right now is crushed peanuts roasted over coals from the ladies down the street mixed with cocoa and enough ginger to clear your sinuses.

  2. Saad says:

    >I can't believe that both of you are in my life. Sometimes it feels like the world is going to explode. With deliciousness.

  3. Kimberly says:

    >Just wait 'till we are in the same city….

  4. Kimberly says:

    >and Ari, that sounds amazing. I was thinking last night that dipping the rolled briggy in caramel then flaking some sea salt on top might be dangerous.

  5. Ariana says:

    >Another idea for Ghanaian style "briggies" (that pays homage to chocolate mexicano): cocoa with flakes of super spicy Ghanaian pepper. And yes, when Kim and I are in Beirut together, the city will blow up and it won't have anything to do with the STL.Ya Allah, salty caramel.Varun and I came up with these chocolate chip cookies once that involved substituting a banana for half of the butter, crushed nuts for half of the flour, and a substantial sprinkling of sea salt on top. They were utterly epic.

  6. Claudia says:

    >Like whoa. I'm gonna have to try this…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s