Ingredients for the filling:
2 cans sweetened condensed milk
3 lemons, juiced

Pour the ingredients into a blender and blend well.

Ingredients for the topping:
3 egg whites
3 tablespoons sugar

Whip the egg whites and combine with the sugar, making a meringue. Use the Basic Dough for Sweet Pies. Cover the dough with the filling and cover it with the topping. Take it to the oven and bake until the meringue is golden.

Torta de limão

Ingredients:
2 cans cream
2 cans sweetened, condensed milk
2 cans passion fruit juice

Preparation method:
Pour everything in a blender and blend for about 10 minutes. Pour in the serving dish and leave it in the fridge for a few hours before serving.

Mousse de Maracujá

Ingredients:
600g (21.26 oz) dark chocolate
1 tablespoon butter
1 tablespoon honey
1 tablespoon Amarula liqueur (this can be replaced for other alcoholic beverages, but keep in mind some of them do not make good matches for chocolate)
1 can cream

Preparation method:
Melt the chocolate in a double boiler. Add all of the ingredients (add the cream last), stirring slowly. Cover it, wrapping it in plastic wrap, and let it sit in the fridge for a day. Then make the balls and roll them over chocolate powder.

Trufa

Photo Credit:  Pravin Premkumar

Ingredients:

5 whipped egg whites

2 coffee cups sugar

5 leaves gelatin dissolved in ½ teacup boiling water

Preparation method:

Whip the meringue and set aside. Dismantle the gelatin and combine with the meringue that has been previously whipped. Pour the mixture into a baking pan and let it cool until it can be cut. Cut and roll over dried coconut.

Maria Mole

Brownies are small cakes from the American cuisine that are common in parties. They are basically little squares of chocolate cake of a dark color, compressed and not too sweet. Because of that, it is often eaten with beer or other non-sweet beverages. They are often served with a creamy chocolate topping, sometimes with nuts in the inside, and other times served hot with some whipped cream. According to tradition this sweet originally happened by accident, when a cook forgot to add the yeast to the chocolate cake recipe he was baking.

Ingredients:

150g (5.29 oz) butter (with salt)

450g (15.87 oz) dark hydrogenated chocolate

6 eggs

450g sugar

12 tablespoons wheat flour

1 teaspoon vanilla extract

170g (5.99 oz) dark chocolate in cubes

For the chocolate topping:

1 liter (0.26 gallons) milk

½ kg (1.1 lbs) chocolate powder

Preparation method:

In a double boiler, melt the butter and the dark hydrogenated chocolate. In a mixer, mix the eggs for about 10 minutes over second speed, until they become white and double in size. Add sugar and wheat flour. Mix for another 2 minutes. Combine the chocolate and margarine, both melted, and the vanilla extract. Pour the dough in a baking dish (39 cm x 28 cm – or 15.4 in x 11 in) previously anointed with margarine and sprinkled it with wheat flour. Allow for the dough to rest for 10 minutes in the baking dish. Then, sprinkle the dark chocolate in cubes on top of the dough. Take it to a preheated oven in medium heat for about 30 minutes (it should resist under finger pressure). Remove from oven, let it cool and cut the brownies the size you like. Serve hot (in microwave, 40 seconds in medium power, or warm it in the oven). Serve with some ice vanilla cream, chocolate topping and Chantilly for garnishing.

For the chocolate topping:

In a pan over medium heat, combine the milk and the chocolate powder. Stir and let it boil. Lower the heat and let it thicken for about 30 minutes.

Photo Credit: Elana Pantry

Brownie

Petit Gateau is a small chocolate cake with crunchy rind and mellow filling. Created in France, it has become popular in restaurants in New York in the 90’s and reached Brazil in 1996. Nowadays variations of the filling flavors have come to include guava, tangerine, other fruits or alcoholic beverages. It is usually served with vanilla ice cream and some chocolate covering, but other presentations could come across as a pleasant surprise. 7 among 10 women have claimed Petit Gateau to be their favorite dessert.

Ingredients:

½ kg (17.63 oz) dark chocolate

200g (7.05 oz) butter, melted

100g (3.52 oz) sugar

5 egg whites

10 yolks, sifted

100g (3.52 oz) wheat flour, sifted

Preparation method:

In a bowl, mix the melted chocolate and butter. Then add sugar and stir. Mix the egg whites, sifted yolks, and lastly add the sifted wheat flour. Stir until it becomes a smooth dough. Distribute the mixture onto anointed muffin tins and take them to the preheated oven over 180° C (356° F) for 12 minutes. You can also try guava jam instead of chocolate.

Petit Gateau

Photo Credit: Coletivo Mambembe

Ingredients:

2 tablespoons powdered sugar

2 teaspoons powdered milk

180 g (6.34 oz) chocolate topping, melted and warm

2 teaspoons rum

2 yolks

Chocolate power to envelop

2 teaspoons butter or margarine (no salt)

Preparation method:

Mix the powdered sugar with the chocolate, yolks, butter, milk and rum. Cover it and take it to the refrigerator to let it settle. Mold the truffles like little potatoes. Roll them over the chocolate powder. Store them in the fridge, in a closed vessel.

Tip:

If you have no intentions of serving the truffles immediately, don’t roll them over the chocolate powder before storing them in the fridge, because they’ll look stained. Only do it right before serving.

Microwave

Suggested:

Preparation method:

Melt the chocolate in a microwave.

Time: 1 minute

Power: Medium

Trufa de chocolate

Photo Credit: Pravin Premkumar

Photo Credit: Paul-in-London

First dough:

Ingredients:

4 tablets of baking powder

2 tablespoons sugar

4 tablespoons wheat flour

½ cup warm milk

Preparation method:

Mix the baking powder and the sugar, and then add milk and flour, stirring with a spoon.

Cover, set aside and wait for it to rise.

Second dough:

Ingredients:

7 tablespoons sugar

6 tablespoons powdered milk

6 whole eggs

4 yolks

2 tablespoons honey

300g (10.58 oz) margarine

1 tablespoon orange or panettone extract

300g (10.58 oz) comfit

200g (7.05 oz) raisins (chocolate may be used instead of raisins and comfits)

800g (28.21 oz) wheat flour

Preparation method:

Mix the eggs and the first dough. Then add the other ingredients, except for the comfits and raisins. Work the dough with your hands, until it is smooth and even (it should not stick on the bowl). Add the comfits and raisins and fill half of the baking pan. Set aside until it rises. Bake in a preheated oven.

Panettone

Ingredients:

8 eggs

1 teacup sugar

1 teacup butter

600g (21.16 oz) melted chocolate

Preparation method:

Whip the egg whites and set the beaten egg whites aside. With your hands, stir the yolks, sugar, butter and flour. Melt the chocolate in a double boiler.

Finally, add the whipped egg whites. Place them on a preheated serving dish for about 7 minutes.

It should be baked on the outside and creamy in the inside.

Petit Gateau

Photo Credit: Coletivo Mambembe

Ingredients – First cream:

1 teacup condensed milk

1 teacup milk

4 yolks

Ingredients – Second cream:

300g (10.5 oz) dark chocolate

1 teacup cream

Preparation method:

First cream: In a saucepan, combine all the ingredients. Cook it over low heat and stir it with a spoon until it begins to thicken. Then turn off the heat and pour it in a serving dish for the first layer.

Second cream (for the third layer): Melt the dark chocolate, add the cream and stir. Spread this cream over the bonbons and cover that with another layer of 10 crushed bonbons.

Bonbon layer (second layer): Crush 10 Sonho de Valsa bonbons (a popular Brazilian bonbon candy) and make a layer over the first cream.

Let it sit in the refrigerator for about 2 hours before serving.

Pavê de sonho de valsa