Brigadeiros are small chocolate truffles made by cooking sweetened condensed milk with cocoa and butter until thick, then rolling the set mixture into bite-sized balls and coating them in chocolate sprinkles. They are dense, fudgy, and intensely sweet — closer to a soft caramel than a ganache — with a thin, slightly crunchy sprinkle shell giving way to a yielding, glossy centre.
18g
395g
25g
0.5g
5g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 18g | — | — | |
| 2 | | 395g | — | — | |
| 3 | | 25g | — | — | |
| 4 | | 0.5g | — | — | |
| 5 | | 5g | — | — | |
| 6 | | 100g | — | — |
Add the unsalted butter to a heavy-based saucepan set over a medium-low heat.
Unsalted butter · 14 g
Pour the sweetened condensed milk into the saucepan with the butter.
Sweetened condensed milk · 395 gSift the unsweetened cocoa powder into the saucepan over the butter and condensed milk.
Unsweetened cocoa powder · 25 gAdd the fine salt to the saucepan.
Fine salt · 0.5 gStir everything together over a medium-low heat until the cocoa powder is fully incorporated and the mixture is smooth with no lumps.
Continue to cook, stirring constantly and scraping the base and sides of the pan, until the mixture thickens, pulls away from the sides of the pan, and holds a clear trail when the spoon is dragged through it.
Remove the pan from the heat and stir in the butter until it is fully melted and the mixture is glossy.
Butter · 5 gLightly grease a shallow dish with a little butter to prevent the mixture from sticking.
Unsalted butter · 2 g
Scrape the glossy brigadeiro mixture from the saucepan into the greased shallow dish.
Spread the brigadeiro mixture evenly across the base of the dish using a silicone spatula.
Leave the dish uncovered at room temperature until the mixture has cooled completely.
Transfer the dish to the refrigerator.
Leave the mixture to chill in the refrigerator until it is firm enough to roll.
Tip the chocolate sprinkles into a small bowl ready for coating.
Chocolate sprinkles · 100 g
Using a spoon, scoop the chilled brigadeiro mixture into 20 equal portions and set them on a plate.
Put a small amount of butter into a small bowl to use for greasing your palms as you roll.
Unsalted butter · 2 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 14 g | | Add the unsalted butter to a heavy-based saucepan set over a medium-low heat.⏱ 20sResultUnsalted butter |
| 2 | 395 g | | Pour the sweetened condensed milk into the saucepan with the butter.⏱ 20sResultUnsalted butter and sweetened condensed milk |
| 3 | 25 g | | Sift the unsweetened cocoa powder into the saucepan over the butter and condensed milk.⏱ 20sResultUnsalted butter and sweetened condensed milk and unsweetened cocoa powder |
| 4 | 0.5 g | | Add the fine salt to the saucepan.⏱ 20sResultUnsalted butter and sweetened condensed milk mixture |
| 5 | — | | Stir everything together over a medium-low heat until the cocoa powder is fully incorporated and the mixture is smooth with no lumps.⏱ 3 minResultCombined brigadeiro mixture |
| 6 | — | | Continue to cook, stirring constantly and scraping the base and sides of the pan, until the mixture thickens, pulls away from the sides of the pan, and holds a clear trail when the spoon is dragged through it.⏱ 11 minResultThickened brigadeiro mixture |
| 7 | 5 g | | Remove the pan from the heat and stir in the butter until it is fully melted and the mixture is glossy.⏱ 1 minResultGlossy brigadeiro mixtureused in step 9 |
| 8 | 2 g | | Lightly grease a shallow dish with a little butter to prevent the mixture from sticking.⏱ 20s |
| 9 | Glossy brigadeiro mixturestep 7 | | Scrape the glossy brigadeiro mixture from the saucepan into the greased shallow dish.⏱ 1 minResultGlossy brigadeiro mixture |
| 10 | — | | Spread the brigadeiro mixture evenly across the base of the dish using a silicone spatula.⏱ 1 minResultFlattened brigadeiro mixture |
| 11 | — | | Leave the dish uncovered at room temperature until the mixture has cooled completely.⏱ 30 minResultCooled brigadeiro mixture |
| 12 | — | | Transfer the dish to the refrigerator.⏱ 10sResultCooled brigadeiro mixture |
| 13 | — | | Leave the mixture to chill in the refrigerator until it is firm enough to roll.⏱ 1 hrResultChilled brigadeiro mixture |
| 14 | — | | Remove the dish from the refrigerator.⏱ 10sResultChilled brigadeiro mixtureused in step 16 |
| 15 | 100 g | | Tip the chocolate sprinkles into a small bowl ready for coating.⏱ 30sResultChocolate sprinkles |
| 16 | Chilled brigadeiro mixturestep 14 | | Using a spoon, scoop the chilled brigadeiro mixture into 20 equal portions and set them on a plate.⏱ 2 minResultScooped brigadeiro portions |
| 17 | 2 g | | Put a small amount of butter into a small bowl to use for greasing your palms as you roll.⏱ 10sResultChocolate sprinkles and unsalted butter |
| Total Time | 2 hr | ||
A batch eaten a portion at a time — about 20 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 90kcal | |
| 2g | |
| 3g | |
| 2g | |
| 14g | |
| 13g | |
| 44mg |
Brigadeiros are small chocolate truffles made by cooking sweetened condensed milk with cocoa and butter until thick, then rolling the set mixture into bite-sized balls and coating them in chocolate sprinkles. They are dense, fudgy, and intensely sweet — closer to a soft caramel than a ganache — with a thin, slightly crunchy sprinkle shell giving way to a yielding, glossy centre.
What you’ll doYou will cook condensed milk with butter, cocoa and salt, stirring constantly until it thickens and pulls away from the pan, then spread it in a greased dish to cool and chill. The firm mixture is scooped, rolled into balls with buttered hands and coated in chocolate sprinkles.
