🇧🇷 Débora Dias Receitas
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Recipe for bonbons filled with dark chocolate truffle and chili jam, with an optional white brigadeiro filling.
Recipe Video
Ingredients
- 8units de Finger chili pepper (pimenta dedo-de-moça)
- 1/2cup de Sugar
- 2cups de Water
- 1small can de Sweetened condensed milk
- 3tablespoons de Margarine or butter
- 100ml de Whole milk
- 180grams de Dark chocolate (90%) ~R$ 6,40
- 120ml de Heavy cream
- Coating chocolate (compound coating)
Instructions
Prepare the chili jam: chop the finger chili peppers. Keep two of them with seeds (for extra heat) and remove the seeds from the rest. Finely mince all of them.
Dica: For a smoother result, it is recommended to blend the jam in a blender after cooking.
In a saucepan, combine the water and sugar for the jam. Stir before placing over heat. Cook, stirring occasionally, until the liquid has significantly reduced, reaching a jam consistency (be careful not to burn it). Add the chopped chili and cook a little longer, or blend in a blender after turning off the heat and letting it cool to form a smooth jam.
Dica: If necessary, add a little more water during the reduction process.
Prepare the white brigadeiro: In a saucepan, mix the sweetened condensed milk, margarine/butter, and whole milk. Cook over medium heat, stirring constantly until the mixture pulls away from the bottom of the pan (firm ball stage). Set aside.
Dica: The ideal stage is when you tilt the pan and the brigadeiro moves all at once.
Melt the chopped dark chocolate in the microwave, heating in 30-second intervals and stirring after each pause to prevent burning. (Usually two pauses are enough).
Dica: Do not overheat in the microwave; residual heat will help melt the remaining pieces.
Prepare the ganache: Add the heavy cream to the melted chocolate. Mix well. If the consistency is too firm, gradually add more heavy cream until you achieve a smooth, creamy texture.
Dica: The total amount of heavy cream may vary to achieve the ideal creaminess; about 6 tablespoons were used.
Adjust the flavor: Mix one tablespoon of the chili jam (or to taste) into the chocolate ganache. Taste and adjust the amount of jam for your desired level of spice. (The suggestion is to blend the jam first for better distribution of spiciness).
Dica: For the first time, the suggestion is to use the smooth jam and adjust the quantity by testing the flavor.
Fill the molds: Fill half of the bonbon mold cavities with the chocolate filling (mixed with chili) and the other half with the white brigadeiro (without chili, to balance the heat). Leave space around the edge for the shell.
Dica: Using ready-made bonbon mold slices (not filled completely) yields about 15 pieces.
Coat the edges of the molds with the coating chocolate to create the shell, ensuring there are no gaps on the sides. Remove any excess and gently tap to settle the filling.
Dica: If there are gaps on the edge after drying, reapply a little melted coating chocolate.
Refrigerate the molds until the coating chocolate hardens and the filling is firm.
Dica: Refrigeration time may vary; wait until they look whitish/firm.
Carefully unmold the bonbons. Trim any shell edges, if necessary, using scissors or by smoothing imperfections with a little melted coating chocolate.
Dica: To learn how to make the shell, refer to the free course indicated at the end of the video.
Wrap the finished bonbons in foil wrappers.
Dica: The shelf life of these bonbons is 7 days, so don't make too many at once.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy182 kcal9%
- Carbohydrates18 g6%
- Protein8 g11%
- Total Fat9 g15%
- Dietary Fiber0 g2%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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