These Six Brazilian Desserts Are Gonna Blow Your Mind

Giant Brigadeiro

Servings: 15

INGREDIENTS

3 cans sweetened condensed milk

3 tablespoons butter

9 ounces semisweet chocolate

4 ounces chocolate sprinkles

PREPARATION

1. In a pan, add the sweetened condensed milk, butter, and semisweet chocolate.

2. Stir gently over low heat until the mixture doesn’t stick to the bottom.

3. Transfer mixture to a large bowl, and chill in the refrigerator for 4 hours.

4. With a spoon, unstick the corners of the the chocolate.

5. With buttered hands, gently shape the chocolate into a ball and roll it in chocolate sprinkles.

6. Serve on a shallow plate, and enjoy!

Stuffed French Toast

Servings: 4

INGREDIENTS

3 small loaves bread

1 cup dulce de leche

6 eggs

½ cup milk

1 cup sugar

2 tablespoons cinnamon

PREPARATION

1. Cut the bread into thirds. Take the pieces of bread and cut those in half again, being careful not to cut all the way through, just making a slit.

2. Spread dulce de leche in the slit of the bread, set aside.

3. In a bowl, whisk the eggs. Add the milk, and whisk again to combine.

4. Soak the bread pieces in the egg mixture and set aside for a few minutes before frying.

5. Preheat a pan of oil to 350˚F/180˚C.

6. Fry the French toasts until golden, about one minute each side, and transfer to a paper towel-lined plate to drain.

7. Mix the sugar and cinnamon in a bowl until combined, and roll French toast until covered.

8. Enjoy!

Cheesecake Brigadeiros

Servings: 8-10

INGREDIENTS

1 tablespoon butter

4 ounces cream cheese

1 can sweetened condensed milk

¼ cup white chocolate

Crushed graham crackers

PREPARATION

1. In a pot over low heat, melt the butter and cream cheese, stirring until combined.

2. Add the condensed milk, one half at a time, stirring to make sure the mixture is smooth.

3. Add the white chocolate, and stir continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

4. Pour onto a greased cake tin, then chill for 1 hour.

5. Shape and roll the chilled mixture into balls.

6. Roll the balls in the crushed graham crackers.

7. Enjoy!

Dulce De Leche-Stuffed Bananas

Servings: 3

INGREDIENTS

3 bananas

½ cup dulce de leche

2 cups flour

4 eggs, beaten

2 cups bread crumbs

Oil, for frying

Cinnamon sugar

Ice cream

PREPARATION

1. Cut the ends off the bananas, peel them, and slice them into thirds.

2. Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through the bottom.

3. Fill the banana pieces with dulce de leche.

4. Transfer the dulce de leche-filled bananas to a baking sheet, and freeze for at least 2 hours.

5. Place the flour, eggs, and bread crumbs in separate bowls.

6. Roll the frozen bananas in the flour, then the eggs, then the bread crumbs.

7. Heat oil in a pot over high heat. Fry the bananas until golden brown.

8. Roll the fried bananas in cinnamon sugar.

9. Serve with ice cream!

Triple Chocolate Trifle

Servings: 9

INGREDIENTS

Milk Chocolate Pudding:

½ can (7 ounces) sweetened condensed milk

1 ¼ cups milk

2 tablespoons cornstarch

½ cup heavy cream

3½ ounces milk chocolate chocolate

White Chocolate Pudding:

½ can (7 ounces) sweetened condensed milk

1 ¼ cups milk

2 tablespoons cornstarch

½ cup heavy cream

3½ ounces white chocolate

1 cup milk

12 ounces graham crackers

Grated chocolate

Ganache:

1 cup heavy cream

5 ounces dark chocolate

PREPARATION

1. In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and milk chocolate. Cook over medium heat and mix well until it becomes creamy. Set aside.

2. Repeat the process with the white chocolate pudding. Set aside.

3. Soak the graham crackers in milk.

4. In a square tray, put a layer of graham crackers soaked in milk, then a layer of the white chocolate pudding, cover with the graham crackers soaked in milk. Add a layer of the milk chocolate pudding. Repeat until the tray is full.

5. Melt the dark chocolate with the heavy cream on the microwave for 30 seconds, or until it melts completely.

6. Spread the ganache over the trifle and refrigerate for 4 hours.

7. Spread the grated chocolate over the trifle.

8. Enjoy!

Dulce De Leche Banana Cheesecake

INGREDIENTS

Crust:

2 cups graham crackers, crumbled

6 tablespoons butter, melted

4 bananas, sliced

Cheesecake:

28 ounces cream cheese

⅓ cup sugar

1 tablespoon vanilla extract

1 cup milk, warm

1 tablespoon gelatin

½ cup dulce de leche

PREPARATION

1. Mix together graham cracker crumbs with melted butter and press into the base of a springform pan.

2. Add the banana slices on top of it and refrigerate for 30 minutes.

3. In a saucepan on low heat, add cream cheese and sugar, mixing well until there are no lumps.

4. Add vanilla extract to the saucepan and mix until it starts bubbling.

5. In a cup, mix warm milk and gelatin. Add it to the cream cheese mixture, and bring to a boil.

6. Remove from heat and carefully pour it into the springform pan.

7. Refrigerate for at least 4 hours.

8. Pour dulce de leche over the top of the cheesecake and refrigerate for one hour.

9. Enjoy!