Bigadeiro
(Chocolate Nut Candy) Recipe

Origin: Brazil Period: Traditional

Ingredients

420ml sweetened condensed milk
1 tbsp butter (or margarine)
3 tbsp cocoa powder
cocoa powder and icing sugar to coat

Bigadeiro
(Chocolate Nut Candy) Preparation:

Method:

Combine all the ingredients in a saucepan and stirring vigourously cook over medium heat until the mixture thickens sufficiently for the bottom of the pan to be revealed as you stir.

Take off the heat and pour into a well-graesed dish. Set aside to cool to room temperature then take small amounts in a teaspoon and form these into balls about 3cm in diameter. Roll the balls in a mix of cocoa powder and icing sugar until completely covered.

If the balls do not hold their shape then the condensed milk mixture wasn't cooked for long enough. Return to the pan and cook for a further 6 minutes then cool and start shaping the balls once more.

To serve place the balls in shot glasses or in espresso cups.

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Welcome to the Celtnet Recipes Page for Chocolate Nut Candy

Bigadeiro(Chocolate Nut Candy) Recipe

Origin: Brazil Period: Traditional

Ingredients

Bigadeiro(Chocolate Nut Candy) Preparation:

Method:

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