This dessert is a play on the famous Brazilian brigadeiro chocolate fudge truffles. The best way I can describe it is a chocolate fudge version of the classic creme caramel. My favorite part about it is that you literally put all the ingredients in a blender, pour into the mold, and bake in a water bath.
Note that it does need overnight chilling in the fridge, so think ahead. I stumbled across this easy and delicious recipe here.
1 can (400g) sweetened condensed milk
2 cups whole milk
1 cup unsweetened cocoa powder
1/3 cup sugar
1 Tbsp cornstarch
2 Tbsp butter, melted
4 large eggs, at room temperature
1 tsp vanilla
pinch of salt
butter to grease the pan
chocolate vermicelli, to serve
whipped cream, to serve
Preheat oven to 350F. Grease a loaf tin with butter; set aside.
In a blender, put the sweet condensed milk, whole milk, cocoa, sugar, cornflour, melted butter, eggs, vanilla, and salt. Blend well then pour mixture into the prepared tin.
Bake in a water bath for about 40 minutes. Let cool on a rack to room temperature then refrigerate overnight. Carefully invert the tin and unmold the dessert directly into your serving dish. Sprinkle the chocolate sprinkles on top and serve cold with the whipped cream on the side.
صحة و عافية