Brigadeiros
No Brazilian birthday party is complete without a tray of brigadeiros. They take five ingredients and one saucepan: sweetened condensed milk, cocoa and butter cook down into a thick, glossy fudge, which is cooled, rolled into small balls and coated in chocolate sprinkles. The centre stays soft and chewy, closer to a fudge than a truffle.
By Mei Lin Tan
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Cool
- 1 hr
- Total Time
- 1 hr 25 mins
- Servings
- 24 brigadeiros
How do you make Brigadeiros?
To make brigadeiros, cook a 395 g can of sweetened condensed milk with 2 tbsp cocoa powder and 1 tbsp butter over medium-low heat, stirring constantly, for 10-15 minutes until thick and pulling away from the pan. Cool for 1 hour, roll into 24 small balls with buttered hands and coat in chocolate sprinkles.
- Total time
- 1 hr 25 mins
- Calories
- 150 per serving
- Protein
- 3 g
- Yield
- 24 brigadeiros
- Difficulty
- Easy
- Method
- Stovetop cooking
Ingredients
Equipment
Heavy-bottomed non-stick saucepan · Silicone spatula · Large plate · Shallow bowl · Mini paper cases (optional)
Quick Directions
Get ready
Butter a plate and set out the sprinkles.
Cook the fudge
Cook, stirring constantly, for 10-15 minutes until thick and pulling away from the pan.
Cool
Cool on the buttered plate for about 1 hour.
Roll
Roll into 24 balls with buttered hands.
Coat and serve
Roll in sprinkles and set in paper cases.
Step-by-Step Instructions
Follow these detailed steps to make the perfect brigadeiros.
Get ready
Butter a large plate. Put the chocolate sprinkles in a shallow bowl and set out mini paper cases, if using.
Cook the fudge
Put the condensed milk, cocoa powder, butter and salt in the saucepan and stir with the spatula until smooth. Cook over medium-low heat, stirring constantly with the spatula and scraping the bottom and sides, for 10-15 minutes. It is ready when it is thick and glossy, comes away from the pan as one mass when you tilt it, and a line drawn through it with the spatula stays open for a few seconds.
Cool
Scrape the mixture onto the buttered plate and spread it out a little. Leave it to cool to room temperature, about 1 hour, until it is firm enough to roll. To speed this up, chill it in the fridge for 30 minutes once it is no longer hot.
Roll
Butter your hands lightly. Scoop about 2 tsp of the mixture at a time and roll it between your palms into a 2.5 cm ball. Re-butter your hands every few balls so the mixture doesn't stick.
Coat and serve
Roll each ball in the sprinkles, pressing gently so they stick, and set it in a paper case. Serve at room temperature.
Recipe Tips
- Keep the heat at medium-low and never stop stirring. Condensed milk scorches quickly, and burnt bits will spoil the whole batch.
- A heavy non-stick pan and a silicone spatula make it much easier to scrape the bottom clean as the mixture thickens.
- If the cooled mixture is too soft to roll, it was undercooked. Return it to the pan and cook for 2-3 minutes more.
- Choose sprinkles made with real chocolate if you can find them; they make a big difference to the flavour.
- Most chocolate sprinkles are gluten-free, but a few brands contain wheat, so check the label if you need to avoid gluten.
Variations
- Beijinhos (coconut kisses): leave out the cocoa, stir 50 g desiccated coconut into the mixture at the end, and roll the balls in more coconut.
- Darker chocolate: stir 50 g finely chopped dark chocolate into the hot mixture as soon as it comes off the heat.
- Different coatings: roll in cocoa powder, finely chopped toasted nuts or desiccated coconut instead of sprinkles.
- Brigadeiro de colher: cook for only 6-8 minutes so the mixture stays soft, then spoon it into small cups and eat it with a spoon.
Nutrition (per serving)
| Calories | 150 |
|---|---|
| Protein | 3 g |
| Carbs | 23 g |
| Fat | 5 g |
| Saturated fat | 3.3 g |
| Fibre | 0.5 g |
| Sugar | 22 g |
| Sodium | 50 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container at cool room temperature for up to 2 days, or in the fridge for up to 1 week. Let chilled brigadeiros stand for 15-20 minutes before serving so they soften.
- Freezer
- Freeze in a single layer, then transfer to a container for up to 3 months. Thaw in the fridge overnight.
Brigadeiros FAQs
What are brigadeiros?
Brigadeiros are a Brazilian sweet made from sweetened condensed milk, cocoa and butter, cooked into a soft fudge, rolled into balls and coated in chocolate sprinkles. They are served at almost every Brazilian birthday party. The name is widely said to come from Brigadier Eduardo Gomes, a Brazilian presidential candidate in the 1940s.
How do I know when the brigadeiro mixture is ready?
Tilt the pan: the mixture should slide away from the bottom as one thick mass. Drag the spatula through it, and the line should stay open for a few seconds before closing. This usually takes 10-15 minutes over medium-low heat.
Why are my brigadeiros too soft or too hard?
Soft, sticky brigadeiros were undercooked. Return the mixture to the pan for a few more minutes. Hard, chewy ones were cooked too long or over too high a heat. Next time take them off the heat as soon as the mixture pulls away from the pan.
Can I use chocolate instead of cocoa powder?
Yes. Many Brazilian cooks use a sweetened chocolate drink powder, and some add chopped chocolate. Unsweetened cocoa gives the deepest chocolate flavour and balances the sweet condensed milk. You can also add 50 g chopped dark chocolate at the end for a richer brigadeiro.
Can I make brigadeiros ahead of time?
Yes. Roll and coat them up to 2 days ahead and keep them in an airtight container at cool room temperature, or refrigerate them for up to 1 week. They also freeze well for up to 3 months.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
