Brigaderio – Brazilian chocolate truffles

BM# 96: Week 4, Day 3
Theme : Southern Hemisphere

On Day 3 of Blogging under recipes from countries in Southern hemisphere theme, I am here with a dessert. Brigaderio are chocolate fudge/truffles made from condensed milk and cocoa powder. It’s a very popular dessert in Brazil and is extremely easy to make.

I have followed the instructions and recipe from Easy and Delish. You can check out the videos by Tasty too where they share more flavor ideas. I have tried the cocoa version here.

All you need to do is cook, stirring constantly, condensed milk, a little butter and cocoa powder. In about ten minutes, the mixture will become shiny and start to pull away from the sides and bottom of the pan. The cooking part is over! The next part is harder though – the waiting time! You can refrigerate the mix to cool faster but even then you are looking at at least 30 minutes. Once it cools down completely and then all you need to do is roll it into small balls and serve.

The serving size is a little difficult to generalize since it would depend on the size of the truffles. If you take bigger scoops to make the balls, then you would have lesser number and if you stick with smaller scoops you will have more truffles. I got around 11 truffles, each slightly smaller than a golf ball.


  • 1 (14oz) can condensed milk
  • 4 tablespoons cocoa powder
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Chocolate sprinkles for decoration

Method :

  1. In a thick bottomed pan, add the can of condensed milk and cocoa powder. Mix well until no lumps remain. Add butter.
  2. Heat this mixture, stirring continuously, until it becomes shiny, thickens and starts to pull away from the sides and bottom of the pan. It takes about 10 minutes. When you run the spoon in the middle, you would be able to see the bottom of the pan. It should take a couple of seconds for the fudge mix to come back together.
  3. Take off the heat at this point and add the vanilla. Transfer to a greased plate and refrigerate for 30 minutes or leave them at room temperature until it’s completely cooled down. At that point, grease your hands and roll them into small balls. Dredge carefully on top of chocolate sprinkles to coat and serve on mini cupcake liners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96


2 Ingredients Hot Chocolate

BM# 95: Week 2, Day 2
Theme : Winter warmers

When you say winter, the first thing that comes to mind is Christmas. And the second thing is hot chocolate. A cup of hot chocolate goes a long way into uplifting your mood on a cold day. I don’t like the readymade hot cocoa packets that you just have to mix with hot water and drink. I prefer the old fashioned from scratch method using cocoa powder.

It is a simple basic method of mixing one tablespoon of cocoa powder and sugar as needed to a cup of hot milk. I also like using a candy cane as a stirrer to infuse peppermint flavor into the drink. This morning I tried a peanut butter version where you add a tablespoon of peanut butter to the basic hot chocolate recipe. I am big fan of peanut butter, so for me it was delicious.

But for my son, I wasn’t sure whether he would like it. So I made this much simpler version of hot chocolate. It uses only chocolate chips and hot milk. I added a tiny pinch of instant coffee powder to boost that chocolate flavor a bit more. And of course some marshmallows for topping!

Read on for the recipe. This post goes to Kids Delight event, hosted this month by PJ under the theme Winter warmers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96


  • 1 cup milk
  • 2-3 tablespoons of chocolate chips
  • 1/4 spoon instant coffee powder, optional
  • Mini Marshmallows for topping


  1. Heat milk. Turn off heat before it starts boiling.
  2. Add chocolate chips and instant coffee powder, if using, mix with a spoon until it’s melted. Pour into a mug and serve topped with mini marshmallows.


Slutty Brownie cake


BM # 82: Week 2, Day 3
Theme : USA
Recipe: Brownie cake

Brownies and cakes are part of USA food and sometimes they come together as a single treat. Brownie cakes are actually brownies that are then decorated as cakes, that’s not the case here. While browsing I came across something called ‘Slutty brownies‘ which is a decadent treat. It has three layers – a cookie layer, oreo layer and then a final brownie layer. When made with ready made cookie dough, crushed oreos and a box mix for brownies, its an easy to make treat and every bit decadent as you can imagine.

The recipe here is a cake version of the same. It is a layer cake with three 9″ layers – each corresponding to the slutty brownie layer. So a base cake batter is prepared and divided into three portions – one each for the cookie layer, brownie layer and oreo layer. This is a delicious treat by itself, it is definitely a cake recipe and no means resembles brownies or cookies in any way. I followed the recipe from What’s Gabby Cooking without any change.


The best part of this recipe for me was it gave a single recipe for a three 9″ layer cake. Else I was using a double batch of a two layer cake which would always leave me with an addition fourth (and unnecessary) cake. I have tried the same base recipe and made a Neapolitan cake instead of brownie layers.

I have to start making videos to explain the cake assembling better, but until I figure that out, you guys can scroll down and read the recipe.



Recipe source: Whats Gabby Cooking


Base cake:

  • 3 1/2 cups all purpose flour*
  • 1/2 cup corn flour*
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 eggs
  • 2 cups buttermilk

*Use 4 cups cake flour instead of a mix of flour and corn flour

Oreo Cookie layer:

  • 10 oreos crumbled

Cookie dough layer:

  • 1 tablespoon molasses (didn’t have any)
  • 1/2 cup chocolate chips

Brownie layer:

  • 1/3 cup cocoa powder

Filling, frosting and toppings:


  1. Preheat the oven to 350F. Grease and line three 9″ pans with parchment paper.
  2. In a medium bowl, whisk the flour, corn flour, baking powder, baking soda and salt. Set aside.
  3. In a stand mixer, beat the butter with sugar until light and fluffy. Add eggs, one at a time and continue beating at medium speed. Once the four eggs are combined well, add the vanilla essence and beat it in.
  4. We have to add the flour in three batches, alternating it with the buttermilk. That means, we have to first add 1/3rd of the flour mix into the butter mix. Beat at a lower speed to avoid spilling of the flour all over. Once the flour is mixed in without streaks, add one cup of buttermilk and continue beating. Now add half of the leftover flour mix. Once that’s mixed well, add in the rest of buttermilk. Once that’s combined well, add the remaining flour. At any point, you can stop the mixer and use a rubber spatula to help combine the batter better.
  5. Divide the batter into three bowls. Add 1/3 cup cocoa powder into one batch, crushed oreo cookies into another and 1 tablespoons of molasses and chocolate chips to the last batch.
  6. Pour the batter into the prepared pans and bake for about 35-45 minutes until a skewer comes free of cake crumbs when inserted into the middle of the cake.
  7. Take off the oven, let it cool in the pan for 10-15 minutes. Then take off the pan, cling wrap it two times and return to the same pan until its time to decorate.
  8. For decorating, prepare the butter cream. Fill and frost the cake only after its completely cool. Prepare a glaze and top with assorted chocolates.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82

Chocolate lace collar for cakes


One of the easiest ways to dress up a cake is to make a chocolate lace collar around it. I always felt intimidated by it and didn’t try it for a long time. My first trial in Chennai resulted in a semi broken collar. I had let the chocolate set for a long time and so it lost the malleability to go around the cake. It broke in places and resulted in some gaps in the design, thankfully no one commented on those (except me who kept point it out, of course!).

Ideally you should be tempering the chocolate for making the lace, but I have been lucky to get away with out tempering multiple times now. All you have to make sure is that the cake is refrigerated until the time of serving.

The next time was after  long wait. I followed the dosa/ pancake way this time. When you are pouring the pancake batter onto the pan, its in liquid state. Soon the liquid vaporizes and it starts to set a bit, though it still is a little wet on top. At this point, you can get the spatula under it for flipping and the pancake will bend to your will. That’s what we are looking for. The fine line between fluid and solid state.

The chocolate is in a fluid state when we are doing the pattern. It has to solidify a bit, but it should not be so hard that it is not malleable any more.If it hardens, then it will lose the flexibility to bend when we apply it against the round shaped cake. So it needs to go into the fridge for a minute or two until it just stops being a fluid.

You need to keep a sharp eye on the time here. A minute more and you will have rock solid chocolate which will not bend around the curved sides of the cake. Result : Broken lace!

I have tried making smaller patterns. Like hearts with patterns inside it. You can pipe hearts or any pattern you like and let it set completely. You don’t have to worry about the flexibility, because its a single piece and doesn’t have to go around the cake. It will be a series of single pieces. You can freeze them for using later.


You can go through the pictorial below for step wise pictures. Please keep in mind that I am far away from perfecting this art. The height or patterns in the collar are not even. The patterns are very basic (O’s and 8’s is what I mostly do), but I feel that even the most simple pattern brightens up the cake a lot.

Another major plus point is that you don’t have to worry about the cake’s frosting. The finish needn’t be perfect at all. You can cover up pretty much all flaws when the collar goes all around it. If the buttercream finish is really bad, you can melt some chocolate and simply spread it evenly on the wax paper. That would give a solid chocolate collar with no pattern, but will look stunning at the same time.

Since its chocolate, it can be used over buttercream, fresh cream and all other kind of frosting. No limits there. So lets get melting some chocolate!



  • Parchment/wax paper
  • chocolate
  • ziploc/piping bag
  • Frosted cake



Measure of parchment paper against the sides of the cake pan used. I prefer two shorter sheets against one long sheet. That makes it easy to handle and to fit in the fridge as well. My fridge is not wide enough to keep the longer collar. Make sure you have a little extra than the exact circumference.


Keep the parchment papers ready. Line them in a tray or silicone liners for easy moving and handling. Free some space in the fridge for this to go before you begin.


Take about 1.5 cups of chocolate in a bowl or a microwave safe piping bag/ziploc. Microwave in 30 second bursts until all the chocolate has melted. You will have to take it out in between and press with your hands to help the spread the heat and melt the chocolate evenly.


All melted and no lumps. (This is the first time I am using a piping bag for melting, I prefer the bowl better I think. Its easier to mix in  between and handle it on the whole.). Now snip a small cut at the end for the chocolate to come out.


Make your design (simple looping ‘O’s here, I am no Da Vinci :D). If you are artistic, there is a lot you can do here. If you are not, you can keep the parchment over print out of some designs and follow that for piping.


All looped and ‘O’ed. Do not leave blank parchment space under the design.  That might lead to the frosting sticking to blank paper when it goes around the cake. It becomes messy to peel it off.


Now, I add another shorter layer of looping O’s on top and bottom. Creative juices were flowing freely :D.


Looped and ‘O’ed at the top and bottom. The time chocolate takes to set depends on the weather. When I made this in summer, it took 2-3 minutes in fridge for it to set a bit. But now, in peak winter, I could see that the first loops were already loosing its sheen and hardening before I was even done with the whole thing.


Into the fridge it goes. I left it there for exactly one minute. What we are looking for is for the chocolate to lose some of its sheen. It means that the chocolate is hardening and not a fluid any more. But it should not harden completely because then it will break when you apply it to the round sides of the cake.

I would suggest refrigerating for 2 minutes in warmer weather conditions, but check after one minute to be on the safe side.

Another method is to apply the collar directly to the cake after piping the pattern. The cake is then refrigerated for sometime to allow the chocolate to dry. I haven’t tried that way yet.


Now, after exactly a minute (thank you, kitchen timer!), I took out the collar and applied it against the cake. I kind of gently,but firmly, pressed the collar with my hand all over the sides to make sure that all of the chocolate is touching the cake. Again, be careful not to break the chocolate.


The cake goes back in the fridge again. This is not needed, but playing it safe here.


Now for the fun part. Peel off the parchment paper. See, even simple Os result in OOHs here :-). I don’t like tall collars, I like it to stay lower than the cake. When you are cutting the cake, a serrated knife works best to cut through the chocolate layer.


Lemon and Ricotta cheese cake and eggless mango cakes, all decorated with chocolate collar. Its one of the easiest way to decorate a cake.



Check out the Blogging Marathon page for more recipes from other participants.

This post is also going to Kid’s Delight event for this month’s theme :Chocolate.