📝 About This Recipe
Originating from 1940s Brazil, the Brigadeiro is more than just a sweet; it is a national icon of celebration and indulgence. These naturally gluten-free fudge balls are crafted from high-quality condensed milk and cocoa, resulting in a unique, chewy texture that sits somewhere between a truffle and a caramel. Each bite offers a rich, velvety chocolate experience that melts slowly on the tongue, finished with the nostalgic crunch of classic chocolate sprinkles.
🥗 Ingredients
The Fudge Base
- 14 ounces Sweetened Condensed Milk (one full standard can)
- 4 tablespoons Unsweetened Cocoa Powder (Dutch-processed preferred for deeper flavor; sifted)
- 2 tablespoons Unsalted Butter (European style high-fat butter is best)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/2 teaspoon Pure Vanilla Extract (added at the end to preserve aroma)
Rolling and Coating
- 1/2 cup Chocolate Sprinkles (high-quality dark chocolate vermicelli)
- 1 tablespoon Unsalted Butter (for greasing your hands)
- 2 tablespoons Shredded Coconut (optional alternative coating)
- 2 tablespoons Crushed Pistachios (optional gourmet alternative coating)
👨🍳 Instructions
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1
Prepare a shallow plate or a small baking dish by lightly greasing it with butter. This is where the hot fudge will rest to cool.
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2
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, sifted cocoa powder, 2 tablespoons of butter, and sea salt.
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3
Place the saucepan over medium-low heat. It is crucial to use low heat to prevent the sugar in the milk from burning.
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4
Stir the mixture constantly using a heat-resistant silicone spatula. Ensure you are scraping the bottom and the sides of the pan continuously.
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5
Cook the mixture for about 10 to 15 minutes. You will notice the liquid transforming into a thick, glossy paste.
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6
Perform the 'path test': Run your spatula through the middle of the mixture. If it takes 3-5 seconds for the mixture to flow back and cover the bottom of the pan, it is ready.
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7
Another sign of readiness is tilting the pan; the mixture should pull away entirely from the bottom in one cohesive mass.
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8
Remove from heat and immediately stir in the vanilla extract until fully incorporated.
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9
Pour the hot mixture onto the greased plate. Spread it out thinly to help it cool faster and let it rest at room temperature for 1 hour, or in the fridge for 30 minutes until firm.
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10
Place your chocolate sprinkles (or other toppings) into a small, shallow bowl.
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11
Grease your palms lightly with butter. Scoop about a tablespoon of the chilled fudge and roll it between your palms to form a smooth 1-inch ball.
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12
Drop the ball into the sprinkles and roll it around until it is completely and evenly coated.
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13
Place the finished Brigadeiro into a mini paper cupcake liner for a professional, classic presentation.
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14
Repeat the process until all the fudge is used. If the mixture gets too sticky, re-grease your hands with a tiny bit of butter.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent scorching the milk. Do not rush the process; high heat will result in a grainy texture rather than a smooth fudge. If you overcook the mixture and it becomes too hard to roll, stir in a tablespoon of heavy cream over low heat to soften it. For a gourmet twist, use high-quality cocoa powder with at least 70% cacao content for a less sweet, more adult flavor profile. Store finished Brigadeiros in an airtight container at room temperature for 3 days or in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian espresso to cut through the rich sweetness. Pair with a glass of sparkling dessert wine or a chilled Ruby Port. Arrange on a tiered dessert stand with fresh strawberries and grapes for a beautiful party centerpiece. Incorporate them into a dessert board with salty nuts and sharp cheeses for a sweet-and-savory experience. Gift them in a decorative box lined with parchment paper for a thoughtful, handmade gluten-free treat.