Chocolate Hazelnut Brigadeiro
Brazilian chocolate hazelnut candy made by cooking condensed milk, butter, and corn syrup until it reaches ball stage, then stirred with hazelnut chocolate paste and rolled in dark chocolate flakes. A rich, fudgy confection that requires constant stirring during cooking.
Ingredients
- 1 ¾ cups sweetened condensed milk
- 1 tbsp unsalted butter
- 1 oz corn syrup
- 2 oz chocolate hazelnut pasteNutella1:1increases sweetness slightlytree_nuts-free
confidence:5
- 6 oz dark chocolate flakes, for coatingcocoa powder1:1changes texture to matte finish
confidence:4
Instructions
- 1
In a heavy-bottomed pan, combine condensed milk, butter, and corn syrup. Cook over heat, stirring constantly, until mixture reaches the ball stage.
- 2
Continue cooking for 30 seconds more, then remove from heat.
- 3
Add hazelnut chocolate paste and stir well to combine.
- 4
Allow mixture to cool.
- 5
Roll into balls and coat with dark chocolate flakes.
Tips
Constant stirring prevents burning and ensures even cooking to proper consistency.
The ball stage is reached when a small amount dropped in cold water forms a ball that can be picked up but is still pliable.
Good to Know
Airtight container at room temperature for up to 10 days.
Prepare through step 4 (rolling) up to 2 days ahead. Coat with chocolate flakes just before serving.
Serve at room temperature or chilled. Makes approximately 24-30 candies depending on size.
Common Mistakes
Stir constantly to avoid scorching and uneven texture.
Do not skip the 30-second extra cooking after reaching ball stage to avoid overly soft candies.
Cool completely before rolling to avoid burning hands and losing shape definition.