Servings: 12 servings
Calories: 185kcal
Ingredients
- 2 cups heavy cream
- 1/2 cup allulose
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons butter plus 1 tablespoon for your hands
- Pinch of salt
- 1/3 cup finely chopped sugar-free dark chocolate for rolling
Instructions
- Combine the cream and allulose in a wide, heavy nonstick saucepan. Bring to a simmer over medium heat, then lower the heat and simmer gently, stirring often, for 20 to 25 minutes, until reduced by about half and thick enough to coat a spoon.
- Sift in the cocoa, add 2 tablespoons of butter and the salt, and whisk until smooth.
- Keep cooking over low heat, stirring constantly with a silicone spatula, for 8 to 10 minutes, until the mixture is very thick and you can see the bottom of the pan for a second when you drag the spatula through it.
- Scrape into a buttered dish, cover and refrigerate for at least 2 hours, until firm.
- Butter your hands lightly, scoop teaspoon-size portions and roll into 24 small balls. Roll each in the chopped chocolate and set in small paper candy cups. Keep refrigerated.
Notes
The cream must reduce well before you add the cocoa; if it is still thin, the brigadeiros will be too soft to roll. Allulose stays softer than sugar, so these are best kept in the fridge and set out 10 minutes before serving.
Chef's Tip: Use a wide pan rather than a deep one. The cream reduces faster and is less likely to boil over.
Keto Swap: Classic brigadeiro is made with sweetened condensed milk and rolled in sugary chocolate sprinkles. Cream reduced with allulose stands in for the condensed milk, and chopped sugar-free chocolate replaces the sprinkles.
Success Tip: For brigadeiro de colher, the spoon version, stop cooking when it is still glossy and soft, pour into small cups and eat it warm with a spoon.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 2g | Fat: 19g | Fiber: 1.6g
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