Giant Brigadeiro

sweetened condensed milk

butter

semisweet chocolate

chocolate sprinkles

PREPARATION

. In a pan, add the sweetened condensed milk, butter, and semisweet chocolate.

. Stir gently over low heat until the mixture doesn’t stick to the bottom.

. Transfer mixture to a large bowl, and chill in the refrigerator for 4 hours.

. With a spoon, unstick the corners of the the chocolate.

. With buttered hands, gently shape the chocolate into a ball and roll it in chocolate sprinkles.

. Serve on a shallow plate, and enjoy!

Servings:

INGREDIENTS

small loaves bread

dulce de leche

eggs

milk

sugar

cinnamon

PREPARATION

. Cut the bread into thirds. Take the pieces of bread and cut those in half again, being careful not to cut all the way through, just making a slit.

. Spread dulce de leche in the slit of the bread, set aside.

. In a bowl, whisk the eggs. Add the milk, and whisk again to combine.

. Soak the bread pieces in the egg mixture and set aside for a few minutes before frying.

. Preheat a pan of oil to 350˚F/180˚C.

. Fry the French toasts until golden, about one minute each side, and transfer to a paper towel-lined plate to drain.

. Mix the sugar and cinnamon in a bowl until combined, and roll French toast until covered.

. Enjoy!

Servings:

INGREDIENTS

butter

cream cheese

sweetened condensed milk

white chocolate

Crushed graham crackers

PREPARATION

. In a pot over low heat, melt the butter and cream cheese, stirring until combined.

. Add the condensed milk, one half at a time, stirring to make sure the mixture is smooth.

. Add the white chocolate, and stir continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

. Pour onto a greased cake tin, then chill for 1 hour.

. Shape and roll the chilled mixture into balls.

. Roll the balls in the crushed graham crackers.

. Enjoy!

Servings:

INGREDIENTS

bananas

dulce de leche

flour

eggs, beaten

bread crumbs

Oil, for frying

Cinnamon sugar

Ice cream

PREPARATION

. Cut the ends off the bananas, peel them, and slice them into thirds.

. Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through the bottom.

. Fill the banana pieces with dulce de leche.

. Transfer the dulce de leche-filled bananas to a baking sheet, and freeze for at least 2 hours.

. Place the flour, eggs, and bread crumbs in separate bowls.

. Roll the frozen bananas in the flour, then the eggs, then the bread crumbs.

. Heat oil in a pot over high heat. Fry the bananas until golden brown.

. Roll the fried bananas in cinnamon sugar.

. Serve with ice cream!

Servings:

INGREDIENTS

Milk Chocolate Pudding:

sweetened condensed milk

milk

cornstarch

heavy cream

milk chocolate chocolate

White Chocolate Pudding:

sweetened condensed milk

milk

cornstarch

heavy cream

white chocolate

milk

graham crackers

Grated chocolate

Ganache:

heavy cream

dark chocolate

PREPARATION

. In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and milk chocolate. Cook over medium heat and mix well until it becomes creamy. Set aside.

. Repeat the process with the white chocolate pudding. Set aside.

. Soak the graham crackers in milk.

. In a square tray, put a layer of graham crackers soaked in milk, then a layer of the white chocolate pudding, cover with the graham crackers soaked in milk. Add a layer of the milk chocolate pudding. Repeat until the tray is full.

. Melt the dark chocolate with the heavy cream on the microwave for 30 seconds, or until it melts completely.

. Spread the ganache over the trifle and refrigerate for 4 hours.

. Spread the grated chocolate over the trifle.

. Enjoy!

INGREDIENTS

Crust:

graham crackers, crumbled

butter, melted

bananas, sliced

Cheesecake:

cream cheese

sugar

vanilla extract

milk, warm

gelatin

dulce de leche