Experience Brazil’s favourite chocolate truffle with this homemade, easy brigadeiros recipe!
With just a handful of ingredients and our step-by-step instructions, anyone can whip up these delicious chocolate bites. We provide visual cues for that tricky sweetened condensed milk cooking stage so you know precisely when it’s done.
Roll the truffles in your choice of sprinkles or other coatings for fun, colourful decorations. Just a couple of hours in the fridge firms these bonbons up into the perfect melt-in-your-mouth texture.
Where are Brigadeiros from?
Brigadeiros originated as homemade treats in the 1940s and are now a staple at many Brazilian birthday parties.
Their creamy chocolate decadence makes them insanely addictive! While loved across Brazil, these fudgy, little balls hold a special place in the hearts of those from Rio de Janeiro where they were invented.
Now you can craft your own authentic Brigadeiros at home for a taste of South America’s chocolate obsession. Once you’ve tried them, it’s easy to see why these Brazilian chocolate ‘truffles’ are so popular!
What’s to love about this recipe
- Only four simple ingredients are needed, plus sprinkles of choice.
- Step-by-step visual guidance makes it foolproof.
- Fun, easy cooking process even kids can help with.
- Get creative with the sprinkles you decide to use.
- These Brazilian Brigadeiros have a creamy, truffle-like luxurious texture.
- Adaptable to different coatings other than sprinkles, like cocoa powder, chopped nuts or coconut.
- Makes a thoughtful, inexpensive homemade gift. Go on, spoil a Brazilian in your life!
- No heavy cream is needed.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Condensed milk
Sweetened condensed milk comes in cans that can be a little different in weight depending on where you live.
This usually isn’t a big difference, just a few grams (around 397g for a regular can). If the weight is pretty close and not more than 2-3 grams less or more, it won’t change how the Brigadeiros turns out. If it’s not, sorry, you’ll just have to weigh it out!
Cocoa powder
We highly recommend using a good quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghirardelli.
Otherwise, use the chocolate powder available to you. Another good replacement, if you want something a little less heavy on the chocolate and slightly sweeter, is chocolate Nesquik powder.
Some folks like using Ovaltine too, although, we haven’t tried it! This should give you less of a chocolate Brigadeiro and more of a malty taste.
Butter
Feel free to use salted or unsalted butter. If using salted butter, you can omit the added salt since it already provides seasoning.
Salt
When using unsalted butter, a pinch of salt is crucial. It balances the rich chocolate and sweet condensed milk flavours. You only need a tiny bit to round out and unite the tastes.
Sprinkles
We love the luxurious appearance that chocolate sprinkles, such as ‘chocolate vermicelli’ (also known as ‘chocolate strands’), lend to the Brigadeiros.
Another favourite option is ‘chocolate crispies,'(also known as ‘crispy chocolate balls’) consisting of minuscule milk, dark and white chocolate balls with a crunchy centre.
You can also coat them with colourful hundreds and thousands, cocoa powder, coconut or chopped nuts like pistachios. By the way, the green of the pistachios contrasts beautifully with the dark chocolate hues.
If you really want to zhoosh up your Brigadeiros, spray a few with gold edible dust! (See the one in our feature photo at the top of the page). The gold edible spray you get from some supermarkets and baking suppliers is quite pricey, so you may not want to spray the whole batch!
How to make Brigadeiros: Step-by-step instructions
- Lightly grease a large dinner plate, about 10 inches (25cm) wide, with butter, cooking spray or oil. Set it aside for later.
- Add the condensed milk, cocoa powder, butter and salt to a medium saucepan. Sift the cocoa powder into the pan to break up any lumps.
- Use a heatproof silicone spatula or wooden spoon to stir everything together until well-mixed.
- Put the pan over medium heat. Keep stirring constantly with a figure-8 motion, constantly scraping the bottom of the pan as well as the sides as you go. Stir until the butter melts completely and the mixture starts bubbling very gently.
- Once bubbling, switch to a medium-low heat so it brings the bubbles down to barely visible. Don’t stop stirring at any point or it can scorch. Keep scraping the sides and bottom throughout.
- To check if it’s the right consistency, draw a line through the mixture. If the line stays separated for 3-4 seconds before sinking back in, it’s done.
- You can also tilt the pan – if the mixture pulls away from the side cleanly, it’s ready.
Cooking usually takes about 10 minutes, but the time can vary based on the saucepan size, material and stove heat. Watch the mixture closely. Look for visual signs like the trail left by the spatula or the tilt test to know when it’s done. Don’t just go by time, use the visual clues.
- Once cooked, immediately pour the hot Brigadeiro mixture directly onto the prepared greased plate. It should slide out of the pan easily in one piece.
- Use the spatula to spread the mixture thinly and evenly across the surface of the plate. Cool the mixture in the fridge for 1 hour so it can set up.
- While the mixture chills, pour your choice of sprinkles into a small bowl or plate for coating later.
- After 1 hour of cooling, remove the slightly solidified Brigadeiro mixture from the fridge. Lightly grease your hands with butter, oil or non-stick spray to prevent sticking.
- Use a cookie scoop or teaspoon to portion small balls of the chocolate mixture. Roll each one between your greased palms to form neat spheres.
Brigadeiros are bite-sized confections, so try to keep them on the small side. Bear in mind, once rolled in sprinkles they appear slightly larger.
- Drop the balls into the sprinkles and roll gently to coat evenly on all sides before transferring to a clean plate or container.
- Although you can enjoy the Brigadeiros straight away, for best results, chill the finished fudgy balls in the fridge for 1-2 hours more before serving.
- You can present them in mini paper cupcake liners/candy cups or just on a plate on their own.
Top tips
The saucepan
We find a heavy-bottomed, non-stick saucepan with a capacity of 1.5-2 litres (about 20-25cm in diameter) works best for this recipe. Our Brigadeiro mixture is about 2.5cm deep in the pan.
Too large of a pan can cause the mixture to overheat and cook too quickly unless you are doubling the recipe.
Don’t stop stirring
To prevent the Brigadeiro mixture from sticking to the bottom and sides of the pan or burning, it is essential to stir it constantly. Use a figure-eight motion and make sure to thoroughly scrape along the sides and bottom of the saucepan as you stir.
Be patient and do not rush the cooking process. Continuously stirring over gentle heat is key for the ideal creamy texture.
Pick the right size hob for the pan
We found using an oversized burner or element that extends up the sides of the pan overheats the mixture too quickly. Instead, choose a stove burner that is about the same diameter as the bottom of the saucepan or smaller.
Look for the visual clues to know it’s ready
The cooking and stirring process typically takes around 10 minutes, but the exact time will vary depending on several factors:
- A larger saucepan or one made of thinner material like aluminium will reduce the cooking time.
- The intensity of heat from your stove burner will also impact it.
Keep a close eye on the mixture and watch for visual signs like the trail left by the spatula or the tilt test to know precisely when it has reached the ideal consistency.
Don’t rely solely on the clock, use the visual clues to determine if it’s done.
Chill the mixture before rolling
Chilling the Brigadeiro mixture for at least 1 hour until slightly firm is critical. The mixture straight from the hot pan will be too soft and sticky to shape properly. Cooling it in the fridge helps it solidify for much easier shaping.
Grease your hands
Lightly coating your hands with butter, oil or non-stick spray before rolling is another key step. Greased hands prevent the mixture from sticking and make rolling the balls a breeze.
Do a final chill
You can eat the Brigadeiros right after coating them in sprinkles. However, chilling them in the fridge for 1-2 more hours allows them to fully set into the perfect fudgy, yet firm texture. This extra chill time is especially helpful in hot kitchens or if you have warm hands.
Decoration ideas
- Rainbow sprinkles or interesting chocolate sprinkles – classic and colourful.
- Shredded coconut – for a tropical vibe.
- Crushed cookies like Oreos or graham crackers – for a crunchy texture.
- Finely chopped nuts like pistachios, almonds or peanuts – for nutty flavour.
- Sanding sugar or decorative sugar crystals – for sparkle and sweetness.
- Crushed candy canes – festive for the holidays.
- Granulated sugar – simple and classic.
- Powdered sugar – for soft melt-in-your-mouth texture.
- Crushed chocolate wafer cookies – for chocolate-on-chocolate goodness.
- Gold or silver edible glitter spray.
Storage
For fridge storage, place in an airtight container lined with parchment paper to prevent sticking. They will stay fresh for up to 1 week chilled.
Let any Brigadeiros you plan to eat within 2-3 days remain at room temperature in an airtight container, unless it’s warm where you are.
Brigadeiros can be frozen for up to 3 months for longer-term storage. Wrap each individually in plastic wrap and store in an airtight container or freezer bag. Thaw in the fridge before serving.
FAQ
Brigadier (noun) in the army, the commander of a brigade.
Unlike traditional chocolate truffles that have a firm outer chocolate shell, brigadeiros have a soft and fudgy texture throughout.
Bree-gah-DAY-roh.
The name “Brigadeiro” comes from a Brazilian presidential candidate in 1945 named Brigadier Eduardo Gomes. A woman named Heloísa Nabuco de Oliveira supported him. She created a new chocolate candy and named it after the candidate – “brigadier’s candy.”
Her Brigadeiros recipe became very popular. Over time, the name was shortened to just “Brigadeiro.”
This election was the first time women in Brazil were allowed to vote.
In Brazil, Brigadeiros are undoubtedly the most popular dessert and are served at all types of celebrations, from weddings to birthday parties.
They are especially popular at children’s birthday parties when they are traditionally served shortly after the cake. This delicious treat makes the perfect follow-up bite to enjoy alongside coffee once the birthday cake has been cut.
Brigadeiros are often displayed in colourful arrangements on platters at parties to add a festive, decorative touch. Their small, bite-size form also makes them easy for guests to enjoy as a take-home favour or snack.
Brigadeiros can be stored at room temperature in an airtight container in a cool, dry spot for 2-3 days to maintain optimal texture and flavour.
For longer-term storage, Brigadeiros can be refrigerated for up to 1 week without compromising quality.
If the Brigadeiro mixture is still too soft or runny to shape after cooling, put it in the fridge for 1 hour longer, or until firm enough to handle. Chilling allows the condensed milk, butter and cocoa powder to solidify properly for easier rolling.
If your chilled Brigadeiros remain challenging to form, the mixture may need to be cooked longer next time to achieve the ideal thick, fudgy consistency. Continue to refrigerate the existing batch until fully set. Don’t worry – the Brigadeiros will still taste amazing even if the texture isn’t perfect on the first try!
Brigadeiros are intentionally sticky due to their main ingredient – sweetened condensed milk.
Condensed milk is regular milk cooked down until very sweet and thick. This process makes it gloppy. When you mix gloppy condensed milk with cocoa powder and butter to make Brigadeiros, the chocolate balls stay sticky. This glueyness is normal and gives Brigadeiros their fudgy, smooth texture. It’s different from hard chocolates and truffles.
Brigadeiros have a rich, intense chocolate flavour.
When you bite into a Brigadeiro, the first sensation is potent chocolate that melts on your tongue, followed by a lingering sweet milkiness.
Brigadeiros
Ingredients
- 1 can condensed milk (397g)
- 30 grams cocoa powder or four tablespoons
- 30 grams unsalted butter or two tablespoons. Plus extra for greasing
- a pinch of salt omit if using salted butter
- sprinkles of choice
Instructions
- Lightly grease a large dinner plate, about 10 inches (25cm) wide, with butter, cooking spray or oil. Set it aside for later.
- Add the condensed milk, cocoa powder, butter and salt to a medium saucepan. Sift the cocoa powder into the pan to break up any lumps.1 can condensed milk (397g), 30 grams cocoa powder, a pinch of salt, 30 grams unsalted butter
- Use a heatproof silicone spatula or wooden spoon to stir everything together until well mixed.
- Put the pan over medium heat. Keep stirring constantly with a figure-8 motion, constantly scraping the bottom and sides as you go. Stir until the butter melts completely and the mixture starts bubbling very gently.
- Once bubbling, turn the heat down to medium-low so it brings the bubbles down to barely visible. Don't stop stirring at any point or it can scorch. Keep scraping the sides and bottom throughout.
- To check if it's ready, draw a line through the mixture. If the line stays separated for 3-4 seconds before sinking back in, it's done.
- You can also tilt the pan – if the mixture pulls away from the side cleanly, it's ready.Cooking usually takes about 10 minutes, but the time can vary based on the saucepan size, material and stove heat. Watch the mixture closely. Look for visual signs like the trail left by the spatula or the tilt test to know when it's done. Don't just go by time, use the visual clues.
- Once cooked, immediately pour the hot Brigadeiro mixture directly onto the prepared greased plate. It should slide out of the pan easily in one piece.
- Use the spatula to spread the mixture thinly and evenly across the surface of the plate. Cool the mixture in the fridge for 1 hour so it can set up.
- While the mixture chills, pour your choice of sprinkles into small bowls or plates for coating later.
- After 1 hour of cooling, remove the solidified Brigadeiro mixture from the fridge. Lightly grease your hands with butter, oil or non-stick spray to prevent sticking.
- Use a cookie scoop or teaspoon to portion small balls of the mixture. Roll each one between your greased palms to form neat spheres.
- Drop the balls into the sprinkles and roll gently to coat evenly on all sides before transferring to a clean plate or container.
- For best results, chill the finished Brigadeiros in the fridge for 1-2 hours more before serving.
Notes
The saucepan
We find a heavy-bottomed, non-stick saucepan with a capacity of 1.5-2 litres (about 20-25cm in diameter) works best for this recipe. Our Brigadeiro mixture is about 2.5cm deep in the pan. Too large of a pan can cause the mixture to overheat and cook too quickly, unless you are doubling the recipe.Don’t stop stirring
To prevent the Brigadeiro mixture from sticking to the bottom and sides of the pan or burning, it is essential to stir it constantly. Use a figure-eight motion and make sure to thoroughly scrape along the sides and bottom of the saucepan as you stir. Be patient and do not rush the cooking process. Continuously stirring over gentle heat is key for the ideal creamy texture.Pick the right size hob for the pan
We found using an oversized burner or element that extends up the sides of the pan overheats the mixture too quickly. Instead, choose a stove burner that is about the same diameter as the bottom of the saucepan or smaller.Look for the visual clues to know it’s ready
The cooking and stirring process typically takes around 10 minutes, but the exact time will vary depending on several factors:-
- A larger saucepan or one made of thinner material like aluminum will reduce the cooking time.
-
- The intensity of heat from your stove burner will also impact it.
Chill the mixture before rolling
Chilling the Brigadeiro mixture for at least 1 hour until slightly firm is critical. The mixture straight from the hot pan will be too soft and sticky to shape properly. Cooling it in the fridge helps it solidify for much easier shaping.Grease your hands
Lightly coating your hands with butter, oil or non-stick spray before rolling is another key step. Greased hands prevent the mixture from sticking and make rolling the balls a breeze.Do a final chill
You can eat the Brigadeiros right after coating them in sprinkles. However, chilling them in the fridge for 1-2 more hours allows them to fully set into the perfect fudgy, yet firm texture. This extra chill time is especially helpful in hot kitchens or if you have warm hands.Nutrition
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