Chocolate Brigadeiro Cream Filling
This silky Brazilian-inspired chocolate cream comes together in minutes with just a handful of pantry staples. Rich, deeply chocolatey, and impossibly smooth, it makes the ultimate layer cake filling or a luscious drizzle over your favourite desserts.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can heavy cream (7 fl oz / 200 ml)
- 1½ cans whole milk (about 2½ cups / 600 ml — use the empty can to measure)
- 5 tablespoons sweetened chocolate powder or drinking chocolate
- 1 tablespoon unsalted margarine or butter
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Directions
- 1
Combine condensed milk, heavy cream, whole milk, chocolate powder, and margarine in a medium heavy-bottomed saucepan over medium-high heat.
- 2
Stir constantly with a wooden spoon or silicone spatula, scraping the base of the pan, until the mixture thickens slightly and turns glossy — it should still be pourable, not set.
- 3
Remove from heat while still loose; it will continue to thicken as it cools.
- 4
Let cool at room temperature for 25–30 minutes, stirring occasionally, until it reaches a creamy, spreadable consistency.
- 5
Spread between cake layers, swirl on cupcakes, or pour warm over ice cream and pancakes.
💡 Chef's Tip
For a more intense flavour, swap the sweetened powder for unsweetened cocoa and stir in 1 tablespoon of sugar. Store in an airtight container in the fridge for up to 3 days; gently reheat to loosen before using.
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