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Brazil · Homemade, your way

Chocolate Brigadeiros

Roll rich Brazilian chocolate brigadeiros with condensed milk, cocoa, and butter. A simple stovetop method makes 18 sprinkle-coated treats for sharing.

Prep time
20 min
Cook time
12 min
Total time
1 hr 47 min
Servings
6
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VegetarianMake Ahead
Brazilian chocolate brigadeiros coated with chocolate sprinkles.
Photo: Wilfredor · Source · CC0. Serving suggestion.

Brigadeiros are small Brazilian sweets made by cooking condensed milk into a thick chocolate mixture, then rolling it into balls. Their soft, fudgy texture depends on stopping at the right stage, so watch the pan rather than relying only on the clock. This version adds a little vanilla and salt to round out the cocoa. Give the mixture time to cool before shaping it, and set out small paper cups if you want tidy individual portions. Each serving contains three sweets.

Let’s make it

Chocolate Brigadeiros

Serves 6 · Prep 20 min · Cook 12 min · Rest 1 hr 15 min · Total 1 hr 47 min

Ingredients

Step-by-step instructions

  1. Reserve 1 teaspoon of the butter for the plate and your hands. In a small heavy saucepan, whisk the condensed milk and cocoa until the cocoa is fully moistened, then add the remaining butter and salt.
  2. Cook over medium-low heat for 10 to 12 minutes, stirring constantly and scraping the bottom and corners with a silicone spatula. Lower the heat if the mixture sticks or bubbles aggressively.
  3. Stop cooking when the mixture gathers into a mound as you stir and a spatula drawn across the bottom leaves a clear path for 2 to 3 seconds. Remove from the heat and stir in the vanilla.
  4. Lightly butter a shallow plate with part of the reserved butter. Spread the mixture on the plate, cool for 30 minutes, then refrigerate at 40°F (4°C) or below for 45 minutes, until firm enough to handle.
  5. Put the sprinkles in a shallow bowl. Rub a little of the remaining reserved butter onto your palms, divide the chocolate mixture into 18 portions, and roll each portion into a ball.
  6. Roll each ball in sprinkles, pressing gently so they stick. Place in paper candy cups or on a serving plate and keep refrigerated until ready to serve.

A few kitchen notes

  • Sift lumpy cocoa before mixing it into the condensed milk.
  • If the mixture is too soft to roll, return it to the refrigerator for another 15 minutes; this extra chilling adds to the stated rest time.

Ingredient substitutions

  • Use the same amount of Dutch-process cocoa for a darker chocolate flavor.
  • Replace chocolate sprinkles with 1/3 cup (30 g) unsweetened shredded coconut.

Storage & reheating

Keep the brigadeiros covered in the refrigerator at 40°F (4°C) or below for up to 4 days. Freeze in a sealed container for up to 1 month and thaw in the refrigerator. Limit time outside refrigeration to 2 hours, or 1 hour above 90°F (32°C).

What to serve with it

Enjoy with unsweetened coffee or fresh strawberries.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Chocolate Brigadeiros ahead?

Keep the brigadeiros covered in the refrigerator at 40°F (4°C) or below for up to 4 days. Freeze in a sealed container for up to 1 month and thaw in the refrigerator. Limit time outside refrigeration to 2 hours, or 1 hour above 90°F (32°C).

What if I can’t find an ingredient?

Use the same amount of Dutch-process cocoa for a darker chocolate flavor. Replace chocolate sprinkles with 1/3 cup (30 g) unsweetened shredded coconut.

Keep a little inspiration handy

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