Estas trufas de morango com molho de cassis são uma sobremesa elegante e surpreendentemente fácil de preparar. A combinação do doce e cremoso brigadeiro branco com o chocolate, a frescura dos morangos e o toque sofisticado do licor de cassis resulta numa experiência de sabores memorável. É a escolha perfeita para servir em pequenas taças individuais, ideal para um jantar especial ou para quando apetece um doce requintado.

Ingredientes

  • 2 latas de leite condensado
  • 200g de chocolate branco galak
  • 1 lata de creme de leite
  • 2 colheres (sopa) de margarina
  • 1 caixa de chantilly Amélia
  • morangos
  • licor de cassis
  • miçangas vermelhas para decorar

Preparação

  1. Faça o brigadeiro branco com o leite condensado e a margarina. O procedimento é de brigadeiro mesmo, leve ao fogo e mexa até desgrudar do fundo da panela.
  2. Mas como é brigadeiro branco tome cuidado pra massa não grudar no fundo e sair pontinhos queimadinhos, pois isso vai acabar com a receita. Reserve.
  3. Derreta a barra de chocolate branco e adicione o creme de leite. Misture bem. Adicione essa mistura ao brigadeiro branco e mexa muito bem. Leve à geladeira por 1h.
  4. Prepare as tacinhas: primeiro vai um pouco de trufa, depois adicionei um morango pequenininho e sobre ele cerca de 2 colheres de sopa de licor de cassis. Sobre o licor coloquei o chantilly e arrematei commiçangas comestíveis vermelhas.

For a dessert that’s as elegant as it is delicious, here is the English translation.

Strawberry Truffles with Cassis Sauce

This is a stunningly simple yet sophisticated dessert that layers creamy white chocolate truffle, fresh strawberries, and a splash of sharp, fruity blackcurrant liqueur. Served in individual glasses, it’s a recipe that looks incredibly elegant and tastes even better. The core of the dish is a Brazilian-style “brigadeiro branco,” a sweet, fudgy confection made from condensed milk, which is then enriched with white chocolate and cream to create a luscious truffle mixture.

It’s the perfect make-ahead dessert for a dinner party, as the components can be prepared in advance and simply assembled just before serving. The contrast between the sweet, creamy truffle base, the juicy strawberry, and the tart cassis sauce creates a wonderfully balanced and grown-up treat.

While the recipe calls for specific brands, the concept is beautifully adaptable. The key is the balance of textures and flavours: creamy, fruity, and a little sharp. You could experiment with other berry liqueurs like Chambord (raspberry) or a cherry brandy, each offering a slightly different but equally delicious twist.

Ingredients

  • 2 cans of condensed milk
  • 200g good-quality white chocolate (like Galak)
  • 1 can of table cream or 200ml double cream
  • 2 tbsp margarine or butter
  • 1 carton of whipping cream (e.g., Amélia), whipped to stiff peaks
  • Fresh strawberries
  • Crème de cassis liqueur
  • Red sprinkles or sugar pearls, for decorating

Method

  1. First, make the white brigadeiro. In a saucepan, combine the condensed milk and the margarine/butter. Cook over a medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens and you can see the bottom of the pan when you drag the spatula through it.
  2. Be very careful, as white brigadeiro can catch and burn easily on the bottom of the pan, which would spoil the flavour and colour. Once ready, set it aside.
  3. Melt the white chocolate in the microwave or a bowl set over simmering water. Stir in the cream until smooth. Add this ganache mixture to the reserved white brigadeiro and stir very well to combine. Chill in the refrigerator for at least 1 hour.
  4. To assemble the dessert glasses: place a spoonful of the chilled truffle mixture in the bottom of each glass. Add a small, whole strawberry on top, and pour about 2 tablespoons of crème de cassis over it. Top with a generous swirl of whipped cream and finish with a scattering of red sprinkles.

Tips:

  • Constant stirring is the key to a smooth brigadeiro. Use a silicone spatula to make sure you are scraping the entire bottom and corners of the pan.
  • The quality of the white chocolate will make a big difference to the final flavour. Choose one you enjoy eating on its own.
  • For the best results when whipping cream, make sure the cream itself, the bowl, and the whisk are all very cold.
  • For a non-alcoholic version, you can create a simple blackcurrant coulis instead of using cassis. Just gently heat some blackcurrant jam with a squeeze of lemon juice and a splash of water until you have a pourable sauce, then let it cool before using.