A new cookbook, Sprinkles! Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers is is hitting the shelves this week. At Mimi's kitchen we love sprinkles so this book was made for us. You don't have to be an avid baker to enjoy using this book; there are plenty of ideas for food projects that don't require baking. This book is beautifully photographed, full of vibrant colors that making each recipe come to life.
From martini's to candy Jackie has a sprinkle idea. The best part is that you can customize any sprinkle recipe to your event. Use holiday colors, team colors, favorite shapes... the options are endless!
We chose to make these Brazilian Chocolate Truffles because they were something completely new to us and sounded delicious. With only 3 pantry ingredients, plus your choice of sprinkles, a recipe can't get any easier or faster. These chewy, chocolatey candies had a flavor reminiscent of homemade stovetop chocolate pudding, which we absolutely loved. They were rich without being too sweet and the coating of sprinkles added a nice bit of texture. We will definitely make these again, maybe with a pinch of espresso powder or cayenne pepper, and change up the sprinkles for a fun festive look this coming holiday season.
Brazilian Chocolate Truffles
Sprinkles! Recipes and Ideas for Rainbowlicious Desserts
1 (14oz) can sweetened condensed milk
1 tablespoon unsalted butter, plus more for greasing the pan and hands
3 Tablespoons unsweetened cocoa powder
1/2 cup sprinkles.
1. Coat a large shallow pan or platter with butter or cooking spray (I used an 8 inch square pan). In a large saucepan bring condensed milk, cocoa powder, and butter to a boil, stirring constantly with a rubber spatula (I also added a pinch of salt) . Reduce heat to medium-low and cook for 15 to 20 minutes, stirring constantly until mixture thickens. It should have the consistency of thick frosting.
2. Pour mixture into prepared pan; let cool completely and become firm (you can refrigerate it to speed up the process).
3. Grease your hands with butter and shape pieces into 1 to 11/2 inch balls. Roll each ball in sprinkles. Place on waxed paper and refrigerate for at least 1 hour before serving.
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