‘Chocolate is nature’s way of making up for Mondays’
Sweet and simple, these chocolate confections are a staple at Brazilian parties. I’ve seen them at my local Brazilian café, Boleria which sells delicious delicacy’s. I’ve always been curious as to what these beautiful truffles are made of and seeing the recipe in Milk Street, it was too hard to resist.
Typically, they’re made with sweetened condensed milk, cocoa powder and butter, but my version includes maca and ashwagandha for heightened nutrient density.
Maca – Peruvian Ginseng, native to the Andes, said to increase energy and libido
Ashwagandha – Indian Ginseng, known to reduce stress and anxiety levels, reduce fatigue and help sleep
Don’t turn up the heat to rush the cooking; the chocolate mixture can easily scorch. Medium heat and constant stirring yield a perfectly smooth, silky texture.
Ingredients:
- 14-ounce can condensed milk
- ¼ cup raw cocoa, sifted
- 1 tsp. cinnamon
- 1 tsp. maca
- ½ tsp. ashwagandha
- ½ tsp. kosher salt
- 2 tbsp. salted butter, cut into 4 pieces
- ¼ cup chocolate sprinkles, chopped
Method
- In a 10-inch nonstick skillet, whisk the condensed milk, cocoa, espresso, cinnamon and salt.
- Add the butter then set over medium and cook, stirring constantly with a silicone spatula and scraping along the sides, until the mixture reaches 225°F, about 10 minutes; it will appear matte and slide around freely in the pan. Immediately pour into a wide, shallow baking dish.
- Let cool to room temperature, about 30 minutes.
- Line a rimmed baking sheet with kitchen parchment. In a small bowl, add the sprinkles.
- Scoop the chocolate mixture into 1-tablespoon portions and roll each into a ball. A few at a time, drop into the sprinkles and roll around, pressing so that the mixture adheres evenly. Transfer to the prepared baking sheet.
- Store in an airtight container at room temperature for up to 3 days.
