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Recipes with chocolate sprinkles

3 recipes that use chocolate sprinkles, with photos, step-by-step instructions and cook times. The quickest, Hagelslag toast, takes 5 minutes. It is most often cooked with butter, sweetened condensed milk and bicarbonate of soda.

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Brigadeiro

Brigadeiro is Brazil's favourite sweet: no birthday party anywhere in the country is complete without trays of them in little paper cases. Condensed milk, cocoa and butter are stirred in a pan until thick, then rolled into soft, fudgy balls and coated in chocolate sprinkles. It's said to be named after Brigadeiro Eduardo Gomes, an air force officer who ran for president in 1945. Chef's tip: learn the ponto (the doneness point). Tilt the pan and drag your spatula through the mixture: when it slides as one mass and you can see the pan base for 2–3 seconds before it closes up, it's ready. Undercooked brigadeiros won't hold a shape; overcooked ones turn chewy.

32 minDessertsGluten freeBrazilian
by KrazyBadal 0 views

Martabak manis

After dark, martabak manis stalls all over Indonesia fire up their heavy iron pans, and a queue forms for one thick, spongy pancake cooked until its top is pocked with holes, then slathered with butter and folded over chocolate sprinkles, crushed peanuts, sugar and condensed milk. It's often called terang bulan, "bright moon", and is said to have come from Bangka island before spreading through Java. It's sold by the box to share with family. Chef's tip: let the bubbles form and stay open before you add the sugar and cover the pan — that open honeycomb is what soaks up the butter.

55 minDesserts
by KrazyBadal 0 views

Hagelslag toast

Ask anyone who grew up in the Netherlands what they ate before school and the answer is usually a boterham met hagelslag: a slice of soft bread, well buttered, and covered edge to edge in chocolate sprinkles. It is not a treat for special days but an ordinary Dutch breakfast and lunchbox filler, and the country gets through millions of kilos of hagelslag every year. There are milk and dark chocolate versions, plus vruchtenhagel (fruity pastel sprinkles) and anijshagel (aniseed sprinkles). Chef's tip: the butter is the glue, so spread it right to the crusts and press the sprinkles down gently with the flat of a knife before you lift the slice.

5 minBreakfast & Brunch
by KrazyBadal 0 views

Goes well with chocolate sprinkles