Hello friends! Let’s make this super easy Brigadeiro recipe! Brigadeiros are brazilian chocolate truffles made out of only a handful of ingredients: sweetened condensed milk, butter, and any sort of flavoring. The most traditional one is the chocolate brigadeiro, and that’s what I will show you today!
Make sure to watch the video on YouTube showing you exactly how easy it is to make this fabulous brigadeiro recipe!
This post is sponsored by Magnolia Brand® Sweetened Condensed Milk, all opinions are my own.
Brigadeiros are amazing brazilian candies, which can be made into many flavors, but we will talk today about the traditional chocolate flavor one! They are little balls of goodness that kind of taste like chocolate caramels, but better! Definitely one of my favorite sweets!
As the good Brazilian that I am, brigadeiros are my favorite treat in the whole world.
In Brazil, brigadeiros are a staple at every birthday party, wedding, or celebration. It’s basically not a party without them.
And if you have been on my blog for a while, you’ve probably seen several variations of this recipe that I have posted here.
So today I bring to you the traditional Brigadeiro Recipe, the most popular way this condensed milk chocolate fudge is served in Brazil.
Basically, this is a condensed milk fudge, cooked on the stovetop with butter, and the addition of flavor. In this case, chocolate.
Growing up, we always made this with chocolate flavored milk powder such as Nesquick. However, gourmet Brigadeiro-makers in Brazil now use real chocolate to make this treat.
I have added the adjustment to make it with cocoa powder as well, which has served me for years. And if that’s all you have at home, go for it! It will be just as delicious!
And while you can roll these and make them pretty by dredging them in fun sprinkles, many times when we make this, we just eat it right out of the pan, with a spoon.
We leave the rolling into fancy truffles for parties and special occasions.
My sister and I would make a batch every Friday night and eat out of the pan with a spoon while watching Harry Potter. We would make the coconut flavor more often than the chocolate one, because that’s our favorite. They are a great recipe to make with kids, specially during the rolling portion.
The ingredients we will need to make the Brazilian chocolate truffles are: sweetened condensed milk, butter, and chocolate. About the chocolate, I like to use chocolate chips or chopped chocolate. If using chips make sure to use good quality chips. I like to use Callebaut. Some people prefer to use chocolate powder, like cocoa powder, and in Brazil it used to be tradition to use those chocolate powders that you use to make chocolate milk, like Nesquick.
And about the butter, I use whatever type of butter I have, though some people indicate unsalted in their recipes, I don’t notice much of a difference at all, and for years I have just used what I had in the fridge. Back in Brazil we used to make these using margarine, so that’s also a possibility, though I don’t keep margarine at home anymore nowadays.
To make this Brigadeiro Recipe, simply place all ingredients (except for the sprinkles) in a small saucepan, so here we have the sweetened condensed milk, together with the chocolate chips (some people prefer to use chocolate powder instead as I’ve explained above), and the butter.
Cook the mixture for about 10 minutes over medium-low heat, until thick, fudgy, and it’s coming off from the bottom of the pot. If you tilt the pan over, the whole mixture should come off, as if it was falling in one piece, as you can see on the last picture.
Run the spoon or spatula through the middle of the mixture, and it should take about 5 seconds to come back together.
Cooking time will vary, it should take from 10 to 15 minutes, depending on how many batches you are cooking at once, and how low or high you have the heat going. It’s recommended to keep the heat at medium-low, though sometimes when I am impatient I raise the heat, but I’ve had way too much practice with making brigadeiros so I know exactly how to not overcook it.
Below you can see the perfect texture, with the fudge coming off from the bottom of the pan, thick and falling from the spoon into chunks.
Remove the mixture from the heat and let it rest in the refrigerator until completely chill.
Then you can scoop small amounts of brigadeiro and roll between lightly buttered hands, and coat into sprinkles.
Check out below the thick texture of the fudge once it’s been in the fridge chilling for a couple of hours.
I prefer to roll the brigadeiros from the fridge than when they are room temperature, because they might not hold so well. However, if you have overcooked the brigadeiro, might be easier to roll it and to have the sprinkles stick to the fudge balls if they are at room temperature.
You can use traditional chocolate sprinkles, or even colorful sprinkles, coconut flakes, chopped nuts, crystal sugar get creative with the toppings!
Tips on how to make Brigadeiros
- Cook over medium, or medium-low heat. If the heat is too high, the mixture will stick to the bottom of the pan.
- Don’t ever stop stirring as the brigadeiro is cooking. Not even for a split second, or the brigadeiro will stick to the bottom of the pot and burn.
- If you want to use this to fill cakes and cupcakes, cook slightly less, or add a bit of cream once the brigadeiro is done cooking, just a couple of tablespoons, and it will be soft enough to use it to fill cakes.
- To be able to roll into balls, the fudge needs to be very firm, make sure it’s thick enough before you stop cooking it.
- Lightly butter your hands in order to easily roll the brigadeiros.
- Coat into sprinkles, chopped nuts, shredded coconut, crystal sugar.
- If the sprinkles are not sticking to the brigadeiros, it’s probably because the mixture has been overcooked.
- These treats are perfect to make ahead. Keep them in the fridge for up to 2 weeks, or in the freezer for up to 2 months, in an air tight container.
If you like this Brigadeiro Recipe, make sure to check my other flavors as well:
- Coconut (as known as beijinho, translation little kiss)
- Dulce de Leche (churros)
- White Chocolate Strawberry
- Key Lime
And I also use brigadeiro in these recipes:
How much prettier your party dessert table would be with these brazilian chocolate truffles in it!
And seriously that texture! I mean, it speaks for itself! When you bite into a brigadeiro truffle, it completely melts in your mouth.
If you make this recipe, please tag me on Instagram! I love seeing what you create, and I am so appreciative!
- 1-14 oz. Sweetened Condensed Milk
- 1/4 cup chocolate chips* or chopped chocolate, or chocolate powder
- 1 tbsp butter plus more for rolling
- 1/3 cup sprinkles
- Place the sweetened condensed milk, chocolate chips, and 1 tbsp butter in a small saucepan.
- Bring to a boil over medium heat, stirring non-stop. Cook the mixture for about 10 minutes, until it’s thick and you can see the bottom of the pan. If you run the spoon through the middle of the pan, it should take about 5 seconds for the mixture come back together. The longer you cook, the thicker it will be.
- When you pick up a spatula full of the dough, watch the way it falls back into the pan, it should fall into chunks, not in a stream.
- It might take a couple of tries to figure out the best consistency for rolling. If you want to use it to fill cakes, you can keep the consistency of the dough a bit softer, but if you want to roll them, you want to cook it enough to make it stiffer, otherwise the fudge balls won’t hold up.
- Once you get to the desired consistency, pour the dough into a small bowl. Place it in the fridge until completely cool.
- Now rub a bit of butter over your hands.
- Use a spoon to scoop small amounts of brigadeiro, and roll into a ball between lightly buttered hands.
- Coat into sprinkles and place in a small paper cup.
- Here is a great tip to get the brigadeiros in the perfect round shape. After coating it in sprinkles, shake the ball against your cupped hand, this will give the brigadeiro a nice round shape. I demonstrate how to do this on the video.
- Store in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
- It's best to keep the brigadeiros in an air tight container.