Brigadeiro is a classic Brazilian fudge treat that we’ve given a crispy phyllo twist. Creamy chocolate fudge rolled in colorful toppings in a phyllo shell; festive and absolutely delicious!
1 1/2 tablespoons butter, divided
1 can (14 ounce) sweetened condensed milk
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder, sifted
1/4 cup ground pistachios, optional for coating
1/4 cup coconut flakes, optional for coating
1/4 cup red and green sprinkles, optional for coating
2 packages (15 count, each) Athens® Phyllo Shells
In a medium pot, heat 1 tablespoon butter until melted. Add sweetened condensed milk, salt and whisk in cocoa powder. Cook and stir continuously over medium low heat for 10 minutes or until thickened.
Grease a glass pie pan or rimmed plate with butter. Pour chocolate mixture into pie pan and chill in refrigerator for approximately one hour.
Using a mini ice cream scoop or spoon, scoop fudge and then roll with your hands into balls approximately 3/4″ diameter. Roll each ball in coating of choice and gently press into phyllo shells. Chill until ready to serve.
Serving size: 1 shell (18g), Amount per serving: Calories 60, Total Fat – 2.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5 mg, Sodium – 35 mg, Dietary Fiber – 10g, Total Carbohydrate – 10g Sugars – 7g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium – 0%
For added crispness, preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes.
Rubbing hands with a little butter will help keep the fudge from sticking to your hands while making fudge balls.
Other candies, sprinkles, colored sugars or nuts may be used for coatings.