Strawberry Bonbons with White Brigadeiro
Fresh strawberries wrapped in silky white brigadeiro, then dipped in milk chocolate for a crisp shell. A no-bake Brazilian sweet that comes together in 45 minutes and looks like a chocolatier's work. Make them a day ahead — they only get better.
🛒 Ingredients
25 servings
- 25 firm strawberries
- 1 can sweetened condensed milk (397 g)
- 1 level tablespoon margarine
- Margarine, for greasing your hands
- 400 g milk chocolate, for melting
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Directions
- 1
Pick the finest strawberries, whole and unbruised. Leave them to soak in a bowl of plain water, stems still attached.
- 2
Make the white brigadeiro: put the condensed milk and margarine in a bowl and heat on full power in the microwave for 6 minutes, stirring every 2 minutes.
- 3
Pour the mixture into a small dish and let it cool completely at room temperature — never in the fridge.
- 4
Stovetop version: cook over low heat, stirring constantly, until the bottom of the pan shows through.
- 5
Drain the strawberries, gently pull off the stems, then lay the fruit on paper towel to dry thoroughly. Keep the stems to one side.
- 6
Grease your hands with a little margarine and take a walnut-sized piece of the chilled brigadeiro.
- 7
Flatten it into a thin disc and place a thoroughly dried strawberry in the middle.
- 8
Close the dough gently, smoothing the surface so the fruit stays hidden.
- 9
Repeat with every strawberry and set the bonbons on a lightly greased plate. Chill for 30 minutes.
- 10
Melt the milk chocolate over a bain-marie or in the microwave. Dip each bonbon to coat it completely, then rest it on a sheet of baking paper.
- 11
Leave to set in the fridge for 30 minutes and serve well chilled.
💡 Chef's Tip
The trick is a perfectly dry strawberry — a single drop of water makes the brigadeiro slip and the bonbon won't hold. Always rest them on a greased surface, never straight on the plate. They keep for 3 days in an airtight box in the fridge; bring them out 5 minutes before serving for the best texture.
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