Oreo Brigadeiro
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5.0
3 reviews
Excellent
Oreo Brigadeiro
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This delicious Oreo Brigadeiro is made with a simple combination of condensed milk, cream, butter, and cream from the center of the Oreo cookies, then rolled over ground Oreo chocolate cookies. With its creamy texture and chocolate cookie coating, this dessert will win you over with just one bite.
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Ingredients
- 1 tablespoon unsalted butter
- 10 pieces Oreo cookies
- 14 ounces unsweetened condensed milk
- ⅓ cup heavy cream or milk
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Instructions
- First, separate the cream center from the Oreo Cookies and set it aside. Then, place the chocolate cookies in a food processor and process until finely ground. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin. Set the crumbs aside.
- Combine the condensed milk, cream, and butter in a small saucepan and place it over low heat. Stir with a silicone spatula until the butter is completely melted.
- Add cream center of the cookies and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Make sure to frequently scrape the sides and bottom of the pan with the spatula to prevent the mixture from burning. Pay attention to the consistency: slightly tilt the pan to check, the oreo mixture should pull away from the bottom of the pan when ready.
- Once ready, transfer the oreo mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the ground cookies onto a deep plate. To form the Oreo brigadeiro, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the ground cookie crumbs until it's fully coated. Place each coated ball into a candy cup. Repeat with the remaining mixture.
Equipments used:
Notes
- Oreo Brigadeiro can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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