Brazilian Chocolate-Covered Peanut Truffles (Bom Bom de Paçoca)
Paçoca is a traditional peanut candy from northeastern Brazil. Paçoca tastes like a soft, crumbly version of peanut brittle, and can be molded or cut into shapes.
Serves: 24Hands-on: 1 hourTotal: 2 hours 30 minutesDifficulty: Medium
- 1½ cups raw peanuts
- 1 cup manioc meal (or substitute 4 Tbsp. cornstarch)
- 1 cup sugar
- 1 tsp. salt
- 1 can (14 oz.) sweetened condensed milk, divided
- ½ tsp. vanilla extract
- 12 oz. dark chocolate, cut into chunks
- 1 Tbsp. vegetable shortening
- Preheat the oven to 300°F. Scatter the peanuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 5–8 minutes. Remove from oven and let cool. Rub the peanuts with a dishtowel to remove any skins.
- Place the peanuts in a food processor. Process with short pulses until they are finely ground. Add the manioc meal (or cornstarch), sugar, and salt to the food processor and mix until smooth and very finely ground. Add 2 tablespoons condensed milk and process until mixture starts comes together like a dough.
- Grease a 9" square baking pan and press peanut mixture into the pan. Chill for 2 hours in the refrigerator.
- Place the remaining condensed milk in a medium heavy saucepan and cook over low heat, stirring constantly, until mixture thickens (about 10–15 minutes) and starts to pull away from the sides of the pan. Remove from heat and stir in the vanilla. Crumble the paçoca candy and add to the condensed milk. Set mixture aside until cool enough to handle.
- With buttered hands, take some of the candy mixture and roll it to form a 1" ball. Repeat with remaining mixture. Chill candies for 30 minutes.
- Place chocolate and vegetable shortening in a microwave-safe bowl. Heat for 30 seconds in the microwave, then remove and stir. Repeat until chocolate is completely melted. Use a fork to dip the candies into the chocolate, letting excess chocolate drip back into the bowl. Set candies on a piece of wax paper or wire rack to cool until chocolate hardens.