It is made from condensed milk and chocolate and is rolled into a ball and covered in chocolate sprinkles. These are sold everywhere. Even gas stations have little platters selling these for 50cents.
This dessert, which was given to me by my mother-in-law (yes she is Brazilian), is an adaptation of this brigadeiro, but into a large creamy frozen dessert.
It is composed of three layers.
The first is the brigadeiro layer.
On top you can either add sliced strawberries or grapes. I thought grapes sounded like an odd fruit to add but I have since learned that it is quite common.
Next you add the meringue/cream layer, and finish it off with some sugar free chocolate shavings.
This dessert can be easily adapted to be sugar free.
The only challenge that I had to deal with was the condensed milk. In North America it isn't easy to find sugar free condensed milk as it is in Brazil, so I had the unfortunate and lengthy task of making it myself.
The fastest way to make it (which I foolishly didn't do) is by combining splenda, powdered milk, butter, and hot water. Since I didn't have any powdered milk left, I made it from fresh milk, splenda, and butter. Stirring stirring stirring, it wasn't reducing at all. Finally I added about 1 1/2 spoons of corn starch (maizena) which thickened it up a bit. I still kept on stirring. Overall I was at my stove for 1 hour and the end result tasted good, but still too liquidy.
The cream is basically thick cream (the one in the can), which is whipped into an egg white and sugar peaks.
For me, once I added the cream, the stiff peaks completely fell apart. Next time I may have to whip the cream, then whip the egg white, and then fold them into each other.
Once all the layers are made, you actually FREEZE the dessert so that it sets. Then while you serve dinner you can remove it from the freezer and let it defrost a little so that by dessert time it will be ready to eat!
For a first attempt I think it went quite well. I would recommend if you are making this for personal enjoyment, make mini ramekins because each time you defrost then refreeze can lead to increased bacteria to your dessert.
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