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Brigadeiro is a popular chocolate dessert in Brazil named after a military hero. It became popular during World War II when European delicacies were no longer available. The recipe is simple and involves mixing condensed milk, butter, and cocoa powder, simmering, shaping into balls, and rolling in sprinkles or other coatings. European and American adaptations may include brandy or rum.
Brigadeiro is a simple yet delicious chocolate dessert that is very similar to chocolate truffles. It has the distinction of being the most popular candy in the country of Brazil. Brigadeiro candies are traditionally served at all kinds of Brazilian birthday parties, good luck, weddings, and formal dinners.
This popular chocolate treat is named after the Brazilian hero, Brigadeiro Eduardo Gomes. This Brazilian Air Force brigadier general was famous for helping to end a communist coup attempt in Rio de Janeiro in the 1920s and running for Brazilian president in 1946. Legends have it that Brigadeiro Eduardo Gomes was a charming and handsome bachelor. A group of young women in Rio apparently thought the Brigadier was good enough to eat, so they created a chocolate treat in his honor and named the candy after his military rank.
Before the 1940s, European fruits and nuts were the favorite delicacies of the Brazilian people. During World War II, however, European companies had to stop shipping to other countries. During the same period, the multinational Nestlé introduced its cocoa powder and canned condensed milk to the Brazilian population. As a result of both of these factors, chocolate products have enjoyed a sudden surge in popularity in Brazil.
One of the reasons brigadier chocolate candies remain so popular is because these treats are easy to make. Traditional Brigadier recipes call for a 14-ounce (395 g) can of sweetened condensed milk, one tablespoon of butter, and three heaping tablespoons of cocoa powder. These ingredients should be mixed together in a saucepan until all of the chocolate is melted. Then the chocolate mixture is simmered and stirred constantly with a wooden spoon. The candy mixture should be cooked until the liquid runs off easily and does not stick to the bottom of the pan when the pan is tilted. It usually takes about ten minutes.
The chocolate liquid is then transferred to a greased plate and allowed to sit until cool to the touch. Then the chocolate is shaped into small balls and rolled in chocolate sprinkles. The finished candy is placed in a small paper cup.
European and American adaptations of this brigadeiro recipe sometimes call for adding a little brandy or dark rum to the mixture to make the brigadeiro even richer and similar to a truffle tiramisu. The chocolate balls can also be coated with coconut flakes or chopped nuts.
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