📝 About This Recipe
This exquisite variation of Brazil's national sweet swaps traditional cocoa for the intense, tangy-sweet essence of Cupuaçu, a prized fruit native to the Amazon rainforest. Known for its creamy texture and complex notes of pineapple, pear, and chocolate, the Cupuaçu pulp transforms the humble brigadeiro into a sophisticated tropical truffle. Coated in crunchy roasted Brazil nuts, these treats represent the vibrant, untamed flavors of Northern Brazil in every decadent bite.
🥗 Ingredients
The Truffle Base
- 14 ounces Sweetened Condensed Milk (one standard can, high quality)
- 200 grams Frozen Cupuaçu Pulp (thawed and strained of excess water)
- 1/4 cup Heavy Cream (adds a silky, professional finish)
- 1 tablespoon Unsalted Butter (plus extra for greasing hands)
- 50 grams White Chocolate (finely chopped, to help the structure)
- 1 pinch Salt (to balance the sweetness)
The Coating and Garnish
- 1 cup Brazil Nuts (roasted and finely crushed)
- 1/4 cup Dark Chocolate Shavings (70% cocoa for a bitter contrast)
- 2 tablespoons Granulated Sugar (optional, for extra sparkle)
👨🍳 Instructions
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1
Begin by reducing the cupuaçu pulp. Place the pulp in a small saucepan over medium heat and simmer for 5-8 minutes, stirring constantly, until it thickens into a paste-like consistency. This prevents the brigadeiro from becoming too runny.
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2
In a heavy-bottomed saucepan or a non-stick pan, combine the sweetened condensed milk, heavy cream, and the reduced cupuaçu pulp.
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3
Add the unsalted butter and the pinch of salt to the mixture.
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4
Cook the mixture over medium-low heat. It is vital to stir constantly with a silicone spatula, ensuring you scrape the bottom and the sides of the pan to prevent burning.
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5
After about 10 minutes, when the mixture begins to thicken, stir in the chopped white chocolate until fully melted and incorporated.
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6
Continue cooking and stirring for another 10-15 minutes. You are looking for the 'Ponto de Brigadeiro': when you tilt the pan, the mixture should slide off the bottom completely in one mass.
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7
Perform the 'Spatula Test': lift some mixture with your spatula and let it fall. It should fall in thick 'blocks' rather than a continuous stream, sitting on top of the mixture in the pan without sinking immediately.
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8
Once the desired consistency is reached, remove from heat and pour the mixture onto a buttered plate or a shallow glass dish.
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9
Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours (or overnight).
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10
While the mixture chills, prepare your coating. Pulse the roasted Brazil nuts in a food processor until they resemble coarse sand, then mix with dark chocolate shavings.
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11
Lightly grease your palms with butter. Scoop about a tablespoon of the chilled mixture and roll it into a smooth, 1-inch ball.
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12
Drop the ball into the Brazil nut and chocolate mixture, rolling it around until perfectly coated.
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13
Place each finished brigadeiro into a small paper cupcake liner for a professional presentation.
💡 Chef's Tips
Always use a heavy-bottomed pan; thin pans create hot spots that will burn the sugar before the mixture thickens. If you cannot find fresh or frozen cupuaçu, a high-quality cupuaçu jam can work, but reduce the condensed milk slightly to compensate for the extra sugar. Don't rush the cooling process; if the dough is even slightly warm, it will be too sticky to roll into perfect spheres. For a truly smooth texture, ensure your Brazil nuts are finely ground but not processed into a butter. If the mixture is too soft after chilling, return it to the pan for 5 more minutes of cooking and re-chill.
🍽️ Serving Suggestions
Pair with a strong Brazilian espresso to cut through the creamy sweetness. Serve alongside a glass of chilled Cachaça or a passion fruit caipirinha for a festive Amazonian theme. Arrange on a dark wooden platter decorated with tropical leaves for an authentic aesthetic. These make wonderful gifts when packed in an airtight tin lined with parchment paper. For a dessert platter, serve with fresh slices of mango or pineapple to refresh the palate.