Re-Inventing the Lamington 2012 Day Three: Brigadeiro Lamingtons

Slightly festive is today's Kewpie, yes.
But then we are joining sweets from different corners of the globe.
It's cause for (trouserless) celebration!

(In which Mr. P travels without moving. For once.)

(I always disliked Jamiroquai by the way. Greatly. It was the stupid hats. So don't start...)

Greetings, friends. Today, we are off to Argentina, and we don't even need to leave the kitchen. Which I know my more local readers will particularly appreciate: it is FREEZING out there. As it is inside my kitchen as well, truth be told. Mr. Other P has done something to the boiler and I can't get the heating to come on properly. He doesn't like me to keep warm during the day, evidently.


I say we're going to Argentina, but in actual fact, we might end up in Brazil. You see, my recipe book says that brigadeiros are Argentinian, but my mate Wiki seems to think otherwise. Whatever: I bet both countries' people and the good men and women of Australia alike will think I am pushing the boundaries of what can correctly be called a brigadeiro (or indeed a lamington) with today's gift to you, my sweets. But I face all criticism head on. These are yummy little goodies, and took about five minutes to make (plus cooling time), which is more than you can say for any more 'trad' kind of a 'lam'.

Brigadeiros are little chocolate flavoured caramels made from condensed milk, cocoa powder and nothing else. That's it. Two ingredients only. They are, apparently, ubiquitous at children's birthdays in Argentina, and let me just say right now, would be more than welcome at my birthday party too. They are like a homemade Toffee Poppet, and with my lamington-inspired coconut exterior, have taken my respect for condensed milk and things that can be made from it to a whole new level. I remember once wanting to produce 'I♥HFW' pin badges, such was my love for the great gentleman of River Cottage. But 2012's buttons will only read 'I♥♥♥CM', and no doubt take the fashion world by a storm.

I got the idea for these from "Green and Black's" Chocolate Recipes, but have adapted the recipe and method a little, as well as adding coconut (and let's face it, removing the cake - these are lamingtons after all. Though in my eyes only, perhaps!). Please try them: they are fabulous.

This not-particularly-lovely-looking cocoa-caramel is what you have after completing stage
one of the recipe. Fear not: your Brigadeiro Lamingtons will end up looking just fine, I promise.

Brigadeiro Lamingtons

You will need:

1 can of condensed milk
2 tbsp cocoa powder
4 tbsp dessicated coconut

1. Over a low heat, in a medium saucepan, combine the first two ingredients. Stir occasionally until the mixture boils, and then mix constantly until it comes together and forms a ball. Be careful. It will get quite hot. This will take less than ten minutes, by the way, and you do not need a sugar thermometer. Easy peasy!
   
2. Allow to cool until you can touch the chocolate-brown caramel without burning yourself. Then, pinch off chunks of mixture and roll them into small balls between the palms of your hands.
   
3. Next, roll the balls in the coconut. If they are still warm-ish, it should stick easily. If they have cooled slightly too much (it's January, after all...), grease your palms with a little butter when rolling the remainder of the brigadeiros, and the coconut should adhere a little better.
4. Allow to cool completely and eat.

Re-Invent the Lamington Yourself!