My Chocolate Season 2024: Brigadeiro

Yesterday I tried my hand at making Brigadeiro for the first time - 'a great Brazilian dessert similar to bonbons that's extremely scrumptious and delicious (per the original recipe).' Though messy, the incredibly tasty results were well worth the effort. 

Equipment:

Small bowl for sprinkles/granulated sugar/ground chocolate (see below)
Food processor to grind bittersweet chocolate
Medium saucepan
Large mixing spoon
Tablespoon for measuring individual balls
Large plate or tray on which to place the balls​

I also appreciated comments from one previous recipe reader, which did seem to improve my process. For instance, this reader emphasized: Stir constantly-do not stop!  

This reader also suggested Cook until, if you tip the pan a little bit, the "dough" appears to be loose from the pan.

V.O.E. - I let the ‘dough’ sit for at least 15 minutes after removing it from the heat before rolling, so it wouldn’t be too hot on my hands. I shaped the balls atop my kitchen table, which necessitated a trivet under my still warm saucepan. My dough didn’t become clay-like, so I filled a tablespoon for each ball and minimally rolled it.
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This recipe reader suggested spraying cooking oil on your hands (or butter/margarine; I used olive oil, but I will try butter the next time as I don’t use spray cooking oil) to facilitate rolling the balls.  

V.O. E. - I also chilled the balls in the refrigerator for about 10 minutes, before I rolled them in 1/3 cup finely ground bittersweet chocolate chips (you will likely have leftovers, which you can add to a different recipe later on).

​I’m not a fan of sprinkles and I didn’t want significant added sweetness from rolling these in granulated sugar. But I do like seeing some granular texture  – and it never hurts to add extra chocolate!