We Brazilians love to get together and celebrate, especially life. A Birthday cannot be missed and must always have a cake to remember the date. We like to prepare everything with lots of love and care to share with our family and friends.
Having a young child means attending many birthday parties, playdates, picnics and sometimes two events on the same day. If you are Brazilian or have Brazilian friends you will understand what I mean. We always find a reason to celebrate.
Brigadeiro, coconut kisses and cajuzinhos are small delights that are always present at Brazilian events. For us, there is no party without our “sweets”.
- 1 can of condensed milk
- 2 cup peanuts
- ½ cup double cream
- 50g milk chocolate (33% cacao) chopped
- 40 small petit four paper case
- Remaining peanuts crumble
- Place two cups of peanuts on a large baking try and roast them at 180C for approximately 25 minutes stirring twice until are gold in colour. Be careful they don’t become too dark.
- Remove the baking sheet from the oven and let the peanuts cool down.
- To remove the skin, grab them and rub against each other with the palm of your hand.
- Place the peeled roasted peanuts in a food processor or blender and blitz them up to form a fine crumble. Pay attention they don’t turn into a compact mass.
- In a saucepan, place 1 cup of the peanut crumble, the condensed milk, double cream, chopped chocolate and cook over a low heat, stirring constantly with a wooden spoon until the mixture becomes very thick and starts to pull away from the bottom and sides of the pan.
- Remove from heat, place the dough on a plate and let it cool. Alternatively, place in the fridge for 1 hour to set.
- Distribute the petit four cases on a plate.
- Wet your hands lightly with cold water and using a teaspoon, scoop the paste (approximately 12g each) and then put in your hands to roll the paste into a small ball. If the paste starts to stick to your hands, wash your hands well and wet again with cold water.
- Roll each ball in the peanut crumble to cover it completely.
- Place each of them in small paper case.
- Store the sweets in an airtight container at room temperature for up to 5 days.
- Tips: You can make the balls the day before.
- You can also freeze the paste or the balls for about 3 months.