Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, Masa 14’s recently installed executive chef Adam Goldman gives up the recipe for his chocolate Brigadeiro bonbons, which are considered the national truffle of Brazil. This take on the spherical sweets hides a fiery finish courtesy of the cayenne pepper in the candy’s coating. It’s easy to snuff out this flame though, since the confections are best enjoyed with a creamy honey caramel dipping sauce.
- 4 tablesoons unsweetened cocoa
- 1 tablespoon butter
- 1 14-ounce can sweetened condensed milk
- 3 tablespoon granulated sugar
- 2 tablespoons confectioners’ sugar
- 1 teaspoon ground cayenne pepper
- Mix granulated sugar, confectioner’s sugar, cayenne, and 3 tablespoons of unsweetened cocoa together in a large mixing bowl. Set this sweet and spicy mix aside.
- In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened – usually about 10 minutes. Remove from heat and let rest until cool enough to handle.
- Form into small balls and toss brigadeiros in sweet and spicy mix. Eat at once or chill until serving with Honey Caramel Dipping Sauce.
Honey Caramel Dipping Sauce
- 3 cups honey
- 3 cups heavy cream
- 1 teaspoon salt
- 3 ounces butter
- Caramelize honey. Slowly add cream.
- Add butter and salt.
- Pour into serving dish for dipping. Makes one quart.