Hazelnut -Nutella Brigadeiros
Prep time: 
Cook time: 
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Serves: 20
If you like Nutella, you will love these!
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon butter
  • 2 tablespoons Nutella
  • Tin of Chocolate Hazlenut Pirouline
  1. In a medium pan, mix the milk, butter and nutella on low heat. Stir constantly with a wooden spoon.
  2. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  3. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  4. Open the tin of Chocolate Hazlenut Pirouline. Take out about five at a time and grind them. Lay the mixture out on a flat platter.
  5. To shape the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands. Transfer the ball to the platter of ground chocolate hazlenut piroulines and roll it around to coat all sides. Transfer the ball to a mini baking cup or square of parchment for serving. They keep in an airtight container for up to 3 days.
Variation: Chop 20 whole hazelnuts (preferably skinned). If you have to remove the skin, which is bitter and unpleasant, roast them at 350 for about 15 minutes to make the skins brittle, then rub them in a towel to wipe the skins off. You can also buy pre-skinned hazelnuts, but you’d still have to roast them to get the best flavor. Roasting at low oven temperatures (about 5 minutes at 250° F), spread out on a cookie sheet, will give them a more intense "hazel" taste. Keep an eye on them -- do not let them burn!! Roll the brigadeiros in the chopped hazlenuts.