Ingredients:
White fudgeball
- 250 grams of chopped Melken White Chocolate
- 1 can of condensed milk (395g)
- 1 tablespoon unsalted butter (15g)
- 1 box of cream (200g)
Dark brigadeiro
- 200g Melken Dark Chocolate, chopped
- 1 can of condensed milk
- 1 tablespoon of butter (15g)
- 1 box of cream (200g)
Decoration
- 100g TOP Coverage Dark Chocolate flavor
- 70g of TOP Coverage White Chocolate flavor
- 150g Soft Chocolate Flavored Sprinkles
Assembly
- 1 box of Thompson grapes (500g)
- 400g cornstarch biscuit
- 1 cup of whole milk (250ml)
Preparation mode:
White fudgeball
Mix all the ingredients and cook over medium heat until it reaches spoon stage.
Transfer to a refractory, cover with plastic wrap and let cool.
Dark brigadeiro
Mix all the ingredients and cook over medium heat until you get a soft brigadeiro.
Transfer to a refractory, cover with plastic wrap and let cool.
Decoration
Make two cones out of baking paper. Melt the semi-sweet chocolate coating, make 2 cm circles on a sheet of baking paper and refrigerate.
Spread a thin layer of melted frosting onto a sheet of parchment paper.
Using an oval cutter, cut small eggs and place them in the refrigerator to crystallize.
Melt the white chocolate topping. Draw paws and decorations on the eggs.
Assembly
Separate each of the brigadeiros into two parts and cut the grapes in half.
In a 20x20x6 cm refractory, make a layer with half of the white brigadeiro.
Place half of the grapes on top and press lightly so that the brigadeiro rises.
Soak the biscuits in milk and place half over the grapes. Next, make another layer with half of the dark brigadeiro, one of the second half of cookies dipped in milk, one of white brigadeiro, the second half of grapes and finish with one of dark brigadeiro.
Distribute the sprinkles and decorations over the surface.
- Store under refrigeration for up to 3 days.
- Preparation time: 90 minutes | Yield: up to 12 servings
