Brigadeiros

Experience Brazil's favourite chocolate truffle with this easy-peasy homemade brigadeiro recipe! With just a few simple 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.

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5 from 94 votes

Course: Dessert, Snack

Servings: servings

Calories: 63

Author: Maretha Corbett

Prep Time: 10

Cook Time: 10

Fridge time: 1

Total Time: 1 20

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.

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.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition