After the last few weeks of pure indulgence in my life, I was trying really hard to be good this week. I had lofty goals involving a veggie-only diet detox, cutting back on the beer and exercising daily. I can proudly say the last two items were fairly easy to achieve, but the healthy eating part proved to be a serious failure — and sadly I have no one to blame but myself.
See, I kept thinking about this recipe I had torn out of an old issue of Food & Wine. Accompanying it was a big glossy picture of delicious looking confections coated in cinnamon and nuts that I just couldn’t shake from my mind. Finally I broke down and thus began my downward spiral into the land of brigaderios, aka Brazilian truffles.
I should mention that at the very last minute I diverged from the intended recipe to this one. It had awesome step-by-step pictures to go with it and used regular cocoa powder instead of white chocolate which helped swing my vote.
Regardless of the minor differences in the recipes, these delightful little gems are incredibly easy to make. This batch consisted of one 14-ounce can of sweetened condensed milk, 1/2 cup of cocoa powder and 2 TBS butter. Melt the concoction down on low-medium heat for 10-20 minutes until it’s very thick (stirring often), chill and roll. Seriously, there can be nothing easier than this.
Oh and in case you’re wondering how they taste, they are insanely sinfully good. Think of a cross between brownie batter, fudge and chocolate caramel. Resistance is futile.
Which is really bad news for my dreams of a healthy diet plan. Oh well. As a co-worker said to me, hello winter weight…
I didn’t take any pictures of the process (again the link has an excellent tutorial that would be tough to beat) but the results were so gorgeous that I took tons of pictures…enjoy!