Brigadeiro & Beijinho – Typical Brazilian Party Sweets


Ok, by popular demand from my Brazilian food Instagram page BrazilianFusion, here is the recipe to 2 of the most popular Brazilian party sweets! I say this because you will more than likely find them at any child related party, or even adult! In my case, I always make it no matter the party, they are just so FUN and delicious, and will keep you and your guests coming back for more!

You might already know what Brigadeiro is from a previous post (Brazilian truffles, which is the best translation I could come up with). They are an absolute treat. Now I’m also introducing you to the brigadeiro’s white counterpart, the beijinho! Also translates into “little kiss”, these are creamy coconutty little pieces of heaven! Don’t like coconut but still want to try? Leave it out – but I highly recommend it, as it ads wonders to the texture of this sweet.

This is a quick way to do it and please the masses! It is easily THE HIT of every getogether and what the kids and adults look forward to! At least this adult right here. I don’t plan on giving my baby a bunch of candy, but I won’t be able to keep this from her at some point. Sharing the love of Brazilian Party Sweets will definitely go down from generation to generation in this house!

I even added Dutch Muisjes to the mix as to incorporate some of her father’s culture into our celebration. Did I mention I made these for Alexandra’s baptism? Well yes, that was the occasion. And muisjes are Dutch anis sprinkles used to celebrate a baby’s birth (pink for girl, blue for boy), and typically enjoyed on a cracker with butter when visitors stop by. 


It is such an awesome tradition, so I thought it would be way fun to bring it to the mix. This is 2 day old Baby Alexandra (aka Baby Sandee) with her first visitor. This was also New Years Eve 2017!

Well, without further a do, here is what you came here for!

TRADITIONAL BRIGADEIRO

WHAT 

  • 1.5 can of sweetened condensed milk (the 14oz can)
  • 2 tbsp butter
  • 3-4 tbsp unsweetened cocoa or chocolate powder of choice
  • Chocolate Sprinkles for rolling and decorating (chocolate sprinkles are tradition but make it colorful and fun! choose colorful sprinkles for a change or stick with milk or dark chocolate sprinkles for traditional brigadeiros)

HOW

  1. Place all ingredients (minus sprinkles) in a thick sauce pan (cast iron preferred) at medium heat and mix for 5-8 minutes until you can visualize the mixture sliding from the bottom of the pan. This means it won’t be stick when cooled and you’ve reached the correct consistency.
  2. Transfer the mixture to a plate, letting it cool for at least 2 hours or even overnight. It must be fully set and no longer warm. Feel free to grab a spoon and clean that pan! This is the best part, leftover brigadeiro “batter” if you will.
  3. Butter up your hands as if you were applying lotion and use a tablespoon for your serving size, forming little balls with your hands. Try not to lick your fingers in between rolling, it will be a challenge!
  4. Dip and run each fudge ball through the chocolate sprinkles and place in decorative paper cups or in parchment paper (especially if you’re in a rush and out of tiny paper curls)! That’s it! Too easy! Kids love this and so will you! I’m still in love with this from childhood and it is my favorite sweet treat.

BEIJINHO – CREAMY COCONUT TRUFFLES

⠀WHAT 

  • 1.5 can of sweetened condensed milk (14 oz can)
  • 2 tbsp butter
  • 3-4  tbsp nido milk powder, white chocolate powder, or powdered milk
  • 1/2 cup shredded unsweetened coconut
  • More unsweetened shredded coconut for rolling and decorating, or white chocolate pearls. As you can see I used Dutch muisjes which are anis “sprinkles” to incorporate the Dutch tradition in this typically Brazilian dish, since Alexandra is half Dutch. Basically you can roll these in anything you’d like, but traditionally it is in coconut, nido milk powder or simply sugar.

HOW

  1. Same. Place all ingredients (minus shredded coconut) in a thick sauce pan (cast iron preferred) at medium heat and mix the “batter”,  without walking away until you can see that the mixture is sliding from the bottom of the pan. This can take anywhere from 5-8 minutes depending on your stove, heat level, etc. The texture achieved is important, because it means it won’t be stick when cooled and you’ve reached the correct consistency.
  2. Transfer the mixture to a plate, letting it cool for at least 2 hours or even overnight.
  3. Butter up your hands or simply keep a cup of cool water nearby to use as if you were applying lotion to keep your hands from sticking, and use a tablespoon for your serving size, forming little balls with your hands.
  4. Dip and run each fudge ball through the coconut or sprinkles and place in decorative paper cups or in parchment paper, just like the brigadeiro. Enjoy them like a little kid!


Enjoy!!!

Xo, Ana

Count Colors, NOT Calories!
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