Brigadeiros
Brigadeiros are soft, chewy chocolate truffles that no Brazilian birthday party is complete without. All you need is sweetened condensed milk, cocoa powder and butter cooked down until thick and fudgy, then rolled into balls and coated in chocolate sprinkles, and they melt in your mouth with a rich, creamy sweetness.
- Difficulty
- Easy
- Prep
- 20 min
- Cook
- 15 min
- Rising or chilling
- 1 hr
- Total time
- 1 hr 35 min
- Method
- No cooking
Ingredients
Fudge mixture
Coating
Butter for your hands
Instructions
Step 1
Put 395 g sweetened condensed milk, 20 g cocoa powder, 15 g unsalted butter and a pinch salt in a heavy-bottomed nonstick saucepan and stir well before turning on the heat. Dissolving the cocoa while the mixture is still cold keeps the brigadeiros from turning lumpy. The mixture is ready when it's an even brown with no streaks of dry cocoa.
Step 2
Set the pan over low heat and stir constantly with a silicone spatula for about ten to twelve minutes, scraping the bottom and sides of the pan. Condensed milk scorches easily, and constant stirring helps it thicken evenly and keep a lovely color. The mixture is ready when it thickens into a single glossy mass that slides slowly off the bottom when you tilt the pan.
Step 3
Scrape the mixture onto a lightly buttered plate, spread it out thinly and let it cool at room temperature, then refrigerate it, about an hour in total. It needs to cool completely before it's firm enough to roll. It's ready when it feels firm and pliable when pressed and doesn't stick to your finger.
Step 4
Rub a little to taste unsalted butter onto your palms, scoop small spoonfuls of the mixture and roll them into balls about three centimeters across. The butter on your hands stops the mixture from sticking and gives the balls a smooth surface. The balls are ready when they're evenly round and keep their shape when set down.
Step 5
Pour 80 g chocolate sprinkles into a small dish, roll each ball in them until fully covered, then set it in a small paper candy cup. The sprinkles keep the brigadeiros from sticking together and add a light crunch outside. They're finished when no bare spots remain and each one sits neatly in its paper cup.
Equipment
- Small saucepan
- Spatula
- Mixing bowl
- Refrigerator
- Kitchen scale
Tips
- To check whether the mixture is cooked enough, drag your spatula across the bottom of the pan: if the line stays open for a few seconds before closing, it's ready.
- Instead of chocolate sprinkles, try desiccated coconut, crushed cashews or cocoa powder for different versions.
- If you'd like to eat it with a spoon like a pudding, just cook it a few minutes less so it stays soft.
Storage
Brigadeiros keep for two days in an airtight container in a cool room, or up to a week in the fridge. Let them sit out for about fifteen minutes before eating so they soften again.
Common problems and how to fix them
- The mixture is too soft to roll into balls.
- It wasn't cooked long enough. Return it to the pan, cook a few more minutes over low heat, then let it cool again.
- The brigadeiros are hard and gritty with sugar crystals.
- The heat was too high or it cooked too long, making the sugar crystallize. Next time, keep the heat low and take the pan off as soon as the mass slides off the bottom.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
