Brazilian Bom Bom

I tried these little homemade sweets a few weeks ago whilst looking around a craft fair. They were so good I had to go back to the stall using them entice people in and ask the person who made them what they were (even though she was trying to sell jewellery not sweets!), she said they were a traditional Brazilian sweet called a Bom Bom.

So I have been searching the internet for a recipe and could not find one until I started researching Brazilian sweets and found out they also go by the name of Beijinho or Brigadeiros, I particularly wanted the flavours I tried already. The coconut and clove was amazing, a really unusual flavour combination but it just melted in your mouth and then a classic chocolate one similar to a truffle with chocolate strands as a coating.

I made these also for the BBQ and they made a great sweet treat for everyone's (slightly drunken) journey home.

Beijinho de Coco (Coconut Little Kiss)

Ingredients

• 1 (14 ounce) can sweetened condensed milk

• 15 g butter, plus more for pan

• 20 g sweetened flaked coconut

• sweetened flaked coconut for decorating

• whole cloves for decorating

Method

Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl.

Chill in the refrigerator until cold, about 2 hours.

With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

Remind people to remove the clove before eating.

Brigadeiros (Chocolate Fudge Truffles)

Ingredients

1 14-ounce can sweetened condensed milk

4 tablespoons cocoa powder

1/4 teaspoon salt

3 tablespoons butter

1 teaspoon vanilla

Method

Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the salt.

Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking.

Cook for 10-15 minutes, stirring, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.

Remove from heat and stir in the butter and the vanilla.

Chill in the refrigerator for 20 to 30 minutes.

With buttered hands, roll the mixture into 1 inch balls.

Roll each ball in the chocolate sprinkles, and place in a paper liner.

Chill until ready to serve.