Filling:
1 can of condensed milk
1 tablespoon of butter
2 tablespoons of white chocolate
Truffle:
500 g of white chocolate
5 tablespoons of almond extract
1 teaspoon of vanilla essence
2 tablespoons of rum
1/2 tablespoon of butter.
Coating:
500 g of milk chocolate
Granulated milk chocolate for decorating
Filling:
1 can of condensed milk
1 tablespoon of butter
2 tablespoons of white chocolate
Truffle:
500 g of white chocolate
5 tablespoons of almond extract
1 teaspoon of vanilla essence
2 tablespoons of rum
1/2 tablespoon of butter.
Coating:
500 g of milk chocolate
Granulated milk chocolate for decorating
Filling:
Mix the ingredients, heat over low heat and stir constantly until it comes off the bottom of the pan
Pour into a shallow dish and let cool
Grease your hands with butter and roll out the brigadeiros. Reserve
Truffle:
Melt the white chocolate in a double boiler and add the remaining ingredients
Stir well and refrigerate for 5 hours
Roll out the brigadeiro in white chocolate and reserve
Coating:
Melt the milk chocolate and stir until cooled
Dip the truffles and decorate with granulated milk chocolate.
