Peanut Balls ( Brazilian Cajuzinhos)

Cajuzinho - MY DELISHVILLE

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”.

Cajuzinho- MY DELISHVILLE

Peanut Balls ( Brazilian Cajuzinhos)
Yields 30
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Ingredients
  1. 1 can of condensed milk
  2. 2 cup peanuts
  3. ½ cup double cream
  4. 50g milk chocolate (33% cacao) chopped
  5. 40 small petit four paper case
To roll
  1. Remaining peanuts crumble
Instructions
  1. 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.
  2. Remove the baking sheet from the oven and let the peanuts cool down.
  3. To remove the skin, grab them and rub against each other with the palm of your hand.
  4. 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.
  5. 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.
  6. Remove from heat, place the dough on a plate and let it cool. Alternatively, place in the fridge for 1 hour to set.
  7. Distribute the petit four cases on a plate.
  8. 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.
  9. Roll each ball in the peanut crumble to cover it completely.
  10. Place each of them in small paper case.
  11. Store the sweets in an airtight container at room temperature for up to 5 days.
Notes
  1. Tips: You can make the balls the day before.
  2. You can also freeze the paste or the balls for about 3 months.
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