Brigadeiro Recipe
Cooking sweetened condensed milk with cocoa and butter over low heat drives off just enough moisture to set the mixture into a thick, pliable fudge once chilled, so it rolls into smooth balls without any candy thermometer or special equipment.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 85 min
- Servings
- 20
Ingredients
- 14 oz can sweetened condensed milk
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 1 cup chocolate sprinkles (granulado), for coating
Nutrition per serving
- Calories
- 976
- Protein
- 24g
- Carbs
- 164g
- Fat
- 27g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a medium non-stick saucepan, combine the condensed milk, cocoa powder, and butter. Whisk until smooth before turning on the heat.
- 2Cook over low heat, stirring constantly with a silicone spatula, for 12-15 minutes, until the mixture thickens enough that you can drag the spatula through it and see the bottom of the pan for a couple of seconds before it closes back up.
- 3Scrape the mixture into a greased bowl and let it cool at room temperature for 15 minutes, then cover and refrigerate for at least 1 hour, until firm enough to hold a shape.
- 4Grease your palms lightly with butter. Scoop out level tablespoons of the mixture and roll each into a smooth ball between your palms.
- 5Roll each ball in chocolate sprinkles until fully coated, pressing gently so the sprinkles stick.
- 6Place the finished brigadeiros in mini paper cups and refrigerate until ready to serve.
Tips & variations
- For a firmer, more sliceable brigadeiro, cook 2-3 minutes longer than the mixture first pulls away from the pan; it will set up denser once chilled.
- Swap the cocoa powder for finely ground toasted pistachios or shredded coconut for beijinho-style variations, adjusting the coating to match.
- A pinch of instant espresso powder added with the cocoa deepens the chocolate flavor without tasting like coffee.
- Use a good Dutch-process cocoa powder if you have it; it gives a rounder, less acidic chocolate flavor than natural cocoa.
Storage & reheating
Store rolled brigadeiros in an airtight container in the refrigerator for up to 1 week. They're best served at room temperature, so pull them out 15-20 minutes before eating. The unrolled fudge base can also be refrigerated up to 3 days before rolling.
Tips from the Tulo kitchen
- If the mixture cracks or looks grainy while rolling, it likely overcooked slightly; a few seconds of warmth from your palms usually smooths it back out.
- Chilling the bowl and spatula briefly before scraping out the cooked mixture keeps it from sticking as much during the initial cooldown.
FAQ
Why is my brigadeiro too sticky to roll?
It hasn't cooked long enough or hasn't chilled long enough. Give it another 1-2 minutes over low heat next time, and make sure it's fully chilled for at least an hour before rolling.
Can I make brigadeiro without butter?
Butter helps the mixture release cleanly from the pan and gives a glossier finish, but you can omit it; the texture will be slightly stickier and less smooth.
What can I use instead of chocolate sprinkles?
Cocoa powder, crushed nuts, shredded coconut, or colored sugar all work as a coating; traditional granulado sprinkles just give the classic bumpy texture and hold up well at room temperature.
Is brigadeiro the same as a truffle?
They're similar in size and richness, but brigadeiro is made by cooking condensed milk with cocoa rather than melting chocolate with cream, which gives it a denser, fudgier bite than a ganache-based truffle.