Spiced Chocolate Brigadeiros

The subtle sweetness of dark chocolate paired with a little kick from cayenne pepper results in a delicious treat that's an adventure to eat. A spicy twist on the traditional Brazilian recipe, these Chocolate Chile Brigadeiros are the perfect individually sized desserts to serve up at events. Roll into your favorite toppings for some extra party pizazz!

Recipe by: Joan Repato 

Level of Difficulty: Easy

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Yield: 20 Large brigadeiros, or 25 small brigadeiros 

Ingredients:

397g (or 1 14oz can)        Sweetened condensed milk

15g                                   Unsalted butter

100g                                 Palenque 70% Dark Chocolate

5g                                     Pumpkin Spice Baking Flavor

1g                                     Cayenne Pepper, finely ground

100g                                 Crispearls Mini Mix

100g                                 Red Crystal Sugar

Special Equipment & Décor:

Hand whisk

Heat-proof rubber spatula

Buttered plate, loaf pan, or storage container

#60 Stainless steel cookie scoop

Paper candy cups

Instructions:

1.) Place sweetened condensed milk and butter in a saucepan. Cook on low heat, mixing with a hand whisk until mixture is warm, butter has completely melted, and has fully combined with the condensed milk.

2.) Add dark chocolate and mix well using a hand whisk until chocolate has completely melted and mixture has thickened, about 15 minutes.

3.) Add Pumpkin Spice Baking Flavor and cayenne pepper. Continue to whisk for another minute until flavor paste is fully incorporated into the mixture.

4.) Remove from heat. With a rubber spatula, transfer mixture onto a buttered plate, loaf pan or storage container.

5.) Place container in the refrigerator for an hour to let it cool off and set. *See recipe notes

6.) Remove from the refrigerator. Using a spoon or #60 stainless steel cookie scoop (about a tablespoon in size), scoop out your brigadeiros. This will yield about 20 larger brigadeiros, or 25 smaller ones.

7.) Place mini Crispearls and Red Crystal Sugar (if desired) in a small bowl. Separate and place 20-25 paper candy cups on a sheet pan or serving platter.

8.) Moisten your hands with a little water. Roll each piece between your hands to create a nice, round ball.

9.) Roll each ball into the mini Crispearls and Crystal Sugar as desired, coating the entire ball. Transfer into a paper candy cup. Repeat until all pieces have been rolled and coated. Serve and enjoy!

Pictured Above: Rich and indulgent, these Chocolate Chile Brigadeiros offer a fusion of the subtle sweetness of dark chocolate and the invigorating kick of cayenne pepper.

Recipe Notes:

*If preparing in advance: Cover your container and store your brigadeiro mixture in the refrigerator overnight. When ready to coat, remove from refrigerator and container onto a cutting board and cut into 20-25 pieces.

Storage Instructions: Brigadeiros can be stored in an airtight container at room temperature for 2-3 days, kept in the refrigerator for up to two weeks, or frozen for up to 2 months. 

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