Brazilian Dark Chocolate & Coffee Spoon Brigadeiro

Okay okay, spoon brigadeiro is for anyone who loves the irresistible combination of dark chocolate and coffee but doesn’t have the patience (or the time!) to stand around rolling little balls, hehehe. I think the addition of instant coffee gives the recipe a fantastic complexity, creating a slightly bittersweet edge that balances perfectly with the intense sweetness of the cooked condensed milk.

It’s a perfect recipe to serve in individual little pots or in one big bowl for everyone to dig into, and well, it’s literally Brazilian chocolate brigadeiro for people who don’t want to make balls! But of course, if you change your mind, you can always use this exact same mixture to make traditional brigadeiros rolled into balls, just cook a bit more until its really elastic and thick. The result is creamy, dense, and has that more “grown up” flavor that reminds us why chocolate and coffee are such an unbeatable pair. Let’s get to the recipe!

Brazilian Dark Chocolate & Coffee Spoon Brigadeiro

Servings: 6
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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Ok ok I love the name I choose for this recipe, Its just one of those recipes with no clear translation, so i went with a name cloud hahhaha everything in it! Silly ;D

Ingredients

Condensed Milk – 1 can (+/- 400g)
Butter – 1 tablespoon (+/- 12g)
Cocoa Powder – 3 tablespoons (+/- 45g)
Instant Coffee – 4 tablespoons
Cream – 2 Spoons (Optional)
Salt – A pinch
Dark Chocolate – 1/2 bar (+/- 60g finely chopped, 70% cocoa)

Directions

First, combine the condensed milk, butter, cocoa powder, instant coffee, and a pinch of salt in a small saucepan. Stir well to completely dissolve the coffee before placing over low heat.

Cook over low heat, stirring constantly, until the mixture begins to thicken and pull away from the bottom of the pan. This can take between 15 and 25 minutes (the coffee may make it take a little longer). A good trick to know if it has the correct consistency is to leave a little of the mixture on the edges, if this piece thickens and becomes elastic, it’s ready.
Remove from heat (you can add a couple of tablespoon of cream to make it more creamy) and transfer the mixture to a large bowl, preferably glass, as this will make it easier to remove later. Let it cool completely and it’s ready to eat with a spoon!
To serve, you can finely chop dark chocolate and sprinkle it over each portion. You can also serve it in individual ramekins or in a larger bowl to share. Enjoy!

Notes & Tips: The instant coffee dissolves better if you mix all the dry ingredients together first, before putting the pan on the heat. If you use a stronger coffee, you’ll get a more intense flavor.

If this version turns out slightly thicker than traditional brigadeiro because of the coffee, you can add 1-2 tablespoons of heavy cream (or milk) at the end of cooking just to smooth it out.

If you happen to make too much (which I doubt heheheh), keep it in the fridge in an airtight container, it holds up well for about 4-5 days, if it even lasts that long! hehehehe

Try serving this spoon brigadeiro with some plain tea biscuits, or even with strawberries, the tartness of the fruit balances beautifully with the intense sweetness.

And by the way, if you change your mind and want to make traditional little balls instead, just follow the same process, chill it in the fridge for 12-24 hours, shape it with your hands greased with butter, and roll it in chopped chocolate or whatever topping you like. Brigadeiro is delicious no matter what shape it takes!

Use a nonstick pan and a silicone spatula, it makes scraping the bottom so much easier and helps you actually see when the mixture is pulling away cleanly.

Stir low and slow rather than rushing on higher heat, brigadeiro scorches fast and a burnt batch can’t be saved.

Taste as you go toward the end of cooking, since instant coffee brands vary a lot in strength, you can always add a touch more if you want it bolder.

And if you’re serving it in individual pots, chill them uncovered for the first 20 minutes or so before covering, it helps avoid condensation dripping onto the top.

This recipe for Brazilian Dark Chocolate & Coffee Spoon Brigadeiro was originally created on BakeAfter.com. Esta receita de Brigadeiro de Colher de Chocolate Preto e Café foi publicada em português no Iguaria.com.