Ingredients:
Brigadier:
- 395 g Condensed Milk (Can)
- 15g unsalted butter (1 tablespoon)
- 15g Melken 100% Cocoa Powder (3 tablespoons)
- 200ml UHT milk cream (1 box)
- 130g Melken Bittersweet Granules
- 125 g Melken Milk Chocolate
Shell:
- 300g Dark Melken Chocolate
Preparation mode:
Brigadier
In a pan, add the cocoa powder and the butter and then bring to the heat to melt and mix the two ingredients well.
Add condensed milk and sour cream. When the brigadeiro is ready to be filled, add the chocolate to the milk and stir until it melts.
At this time, reserve part of the brigadeiro to fill and decorate the Easter Egg.
Return the other part of the brigadeiro to the fire and cook until it detaches from the bottom of the pan. Wait to cool down.
Model 10 g brigadeiros and pass in the sprinkles. Reserve.
bark
Melt the semisweet chocolate in a bowl and temper as per package directions. Fill the shell with this chocolate and remove the excess by turning the mold upside down into the bowl. Take to crystallize for 15 minutes in the fridge or until it releases from the mold.
Assembly
Fill the bottom of the shell with the brigadeiro until the shell is complete.
Decorate with already rolled brigadeiros and make the edge with a pitanga beak using the brigadeiro in filling stitch. Put it in a package.
