Vienesse Almond Dark Chocolate Brigadeiros

Bite into a world of indulgence with these Viennese Almond Dark Chocolate Brigadeiros! Imagine a velvety, chewy center of almond-flavored dark chocolate, encrusted in a generous layer of assorted crunchy toppings.

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

1 Pinch                             Fine sea salt

100g                                 Perla 64% Dark Chocolate

58g                                   Viennese Almond Flavor Paste 

100g                                 Chocolate Paillettes

100g                                 Coffee Paillettes

100g                                 Finely chopped toasted almonds

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. Continue mixing with your hand whisk until chocolate has completely melted and mixture has thickened, about 15 minutes.

3.) Add Viennese Almond Flavor Paste. Continue whisking 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  Chocolate Paillettes, Coffee Paillettes, and chopped almonds in three separate small bowls. 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 of brigadeiro between your hands to create a nice, round ball.

9.) Roll each ball into the Chocolate Paillettes, Coffee Paillettes, or chopped almonds, coating the entire ball. Transfer into a paper candy cup. Repeat until all pieces have been rolled and coated in your desired toppings. Serve and enjoy!

Pictured Above: Irresistibly soft, chewy almond-flavored dark chocolate is encrusted in a variety of crunchy toppings; Chocolate and Coffee Paillettes, and finely chopped almonds.

Recipe Notes:

*If preparing in advance: Cover your container and store your brigadeiro mixture 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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