Brigadieros da Escocia (chocolate truffles)
- Petit four
- easy
- 50
- 45 minutes, plus cooling time
PT45M
Marcello Tully's brigadieros da escocia recipe is the perfect marriage of his Brazilian heritage and Scottish home, infusing the traditional condensed milk and chocolate truffles with Scottish whisky and mixing in crumbled shortbread.
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Ingredients
Metric
Imperial
- 25ml of whisky, Scottish
- 100g of shortbread, crumbled
- 397g of condensed milk
- 60ml of milk
- 50g of dark chocolate drops, good quality
- 25g of butter
- 1 egg yolk
- 1 tbsp of clear honey
- chocolate sprinkles, or cocoa nibs
Equipment
- Sugar thermometer
- Paper bonbon casings
Method
1
Add the condensed milk, egg yolk, milk, chocolate, butter and honey to a heavy-based pan and gently bring to 120°C, stirring continuously to melt
- 397g of condensed milk
- 60ml of milk
- 50g of dark chocolate drops, good quality
- 25g of butter
- 1 egg yolk
- 1 tbsp of clear honey
2
Remove the pan from the heat and stir in the whisky, followed by the crumbled shortbread. Set aside until the mix is cool and set enough to be handled
- 100g of shortbread, crumbled
- 25ml of whisky, Scottish
3
Pour some chocolate sprinkles onto a plate and spread out. The condensed milk mixture should be set enough to handle in a cool kitchen. Shape the chocolate into small balls using a spoon, then roll in the sprinkles. Place in small paper bonbon cups and serve
- chocolate sprinkles, or cocoa nibs
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Brigadieros da Escocia (chocolate truffles)
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