Somewhere between fudge and a chocolate truffle, these bite-size Brazilian sweet treats were originally made purely with cocoa powder.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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
