Chocolate Pé de Moça

Ingredients

• 1 cup sugar
• 0.5 cup water
• 1 tbsp butter
• 1 cup roasted peanuts (Some of the peanuts may be reserved for sprinkling over the sweet before chilling, as shown in the video.)
• 1 caixinha sweetened condensed milk (One box, approximately 395 g.)
• 1 caixinha heavy cream (One box, approximately 200 g.)
• 300 g chocolate bar (Chocolate to mix into the sweet; semisweet chocolate may be used to balance the sweetness.)
• 350 g chocolate for dipping (The video indicates semisweet chocolate for dipping.)

Steps

1. 1

   Grease a shallow pan, approximately 20 × 20 cm, and set aside. Also set aside the roasted peanuts and, if desired, reserve some for sprinkling over the sweet before refrigeration.

2. 2

   Place the water and sugar in a heavy-bottomed saucepan. Cook over medium heat, stirring sparingly, until the mixture turns golden, similar to the color of pudding or light caramel.

3. 3

   Add the butter to the caramel and stir until melted and incorporated.

4. 4

   Add the roasted peanuts to the saucepan and stir to coat them in the caramel.

5. 5

   Add the sweetened condensed milk, heavy cream, and the 300 g of chocolate bar to the saucepan.

6. 6

   Cook over medium-low heat, stirring constantly with a spatula to prevent the bottom from burning. Continue until the chocolate has completely melted and the mixture has thickened considerably, reaching the consistency of a firm brigadeiro and partially pulling away from the bottom of the saucepan.

7. 7

   Immediately transfer the hot sweet to the greased pan and spread it into an even layer. Sprinkle the reserved peanuts over the top, if using, pressing them down lightly so they adhere.

8. 8

   Cover the pan and refrigerate overnight, or until the sweet is completely firm and easy to cut.

9. 9

   Remove the chilled sweet from the pan and cut it into bars of the desired size. The video suggests small individual portions.

10. 10

    Melt and temper the chocolate intended for dipping according to the package instructions. Use semisweet chocolate for a less sweet and more balanced result.

11. 11

    Dip each bar into the melted chocolate, coating it completely. Remove it with a fork or dipping tool and let the excess chocolate drip off.

12. 12

    Place the dipped bars on parchment paper and let the chocolate set at room temperature or in the refrigerator before serving.

Notes

The recipe uses the same peanuts listed in the ingredients, with some optionally sprinkled over the sweet before chilling. The transcript does not specify the pan size or the exact chocolate-tempering method; follow the package instructions for dipping. Store the finished bars in a sealed container in a cool place or refrigerated.

Nutrition per serving

• dessert
• Brazilian sweet
• June festival
• chocolate
• peanuts
• no-bake
• chilled
• chocolate-dipped