#assorted sweets

so, I know this picture is crappy as hell, but as you may know, I only have the DSi camera. The pictures that look better usually weren't taken by me. Anyway this recipe is my take on a Brazilian classic, so I'll write my version and the tradicional recipe that most people use. Feel free to choose between them.

My Recipe:

1 can of condensed milk

1 box/can of heavy cream

3 tablespoons of cocoa powder (PLEASE DO NOT USE DRINKING CHOCOLATE)

1 tablespoon of butter

1- Heat the condensed milk with the butter in medium heat, stirring until the butter blends into the condensed milk. Dissolve the cocoa powder into a little bit of milk and pour the mixture onto the condensed milk. Stir until it boils, after that, let it boil for more 5 minutes and add the heavy cream. Mix them together and pour the mixture into some glass bowl so it can cool down. Leave it in the fridge for a while so it can harden a bit.

This can be eaten by itself, or it can be poured into a cake or a loaf of bread. I usually use this as a cake topping or as filling for some pie, IDK.

Tradicional Recipe:

 1 can of condensed milk

1 tablespoons of butter

3 tablespoons of cocoa powder

little chocolate sprinkles

The recipe is basically the same, the only difference is that you have to let it boil for longer (and you don't add heavy cream). The reason for that is that you're looking for a more firm cream that can be rolled into little balls and covered with chocolate sprinkles like this:

So, huh... I can't come up with a name to this, since it's just really another way of making a chocolate treat.

Ingredients

One bar of white chocolate

One bar of dark chocolate 

One can (or like 200g) of heavy cream 

Sprinkles (optional) or M&M's.

You'll also need

Either a cupcake tray made of silicone, or an ice tray with neat shapes (like one that makes heart-shaped ice, idk). If you're using an ice tray, be sure to make the ganache before you melt the white chocolate.

So, the instructions:

1- Break the white chocolate onto little pieces and melt it by either

a) Putting the pieces in a bowl and water-bathing them. 

b) Putting the pieces in a bowl and microwaving them in little intervals of 10-15 seconds and between each interval, mix the chocolate and check if it's soft and gooey enough to be mixed. Be careful, because if you melt chocolate this way, the chances of going to far and burning the chocolate are high. And burnt chocolate is practically useless.

2- Once it's melted:

a) In case of cupcake tray: dab a brush into the chocolate and "paint" the inside of a cupcake tray so you have a thin layer of chocolate inside it. When you feel it's enough to make a white chocolate cup, put it in the fridge.

b) In case of ice tray: just fill them with white chocolate and drown a little ball of ganache inside the chocolate. Put it in the fridge. 

3- Now start making the ganache. It's really simple, you just have to break the dark chocolate in pieces and throw them in a pan with the heavy cream. Mix them together and heat them in the stove until you see a shiny, rich ganache. Let it cool for a while.

4- Check if the white chocolate inside the cupcake tray is hard enough. If you feel it's hard enough, try taking the white chocolate cups out. As it's a silicone tray, it should be fairly easy, unless it's not hard enough. After that, you just have to fill them with ganache and, I don't know, maybe sprinkle some stuff on top of them.

5- If you're using ice trays, just check if the chocolate is hard enough, and if it is, just take them out. :D