📝 About This Recipe
Born in the 1940s and named after a famous Brigadier, this iconic Brazilian confection is a staple at every birthday party and celebration across the country. These decadent, fudge-like truffles are made from a simple base of condensed milk and cocoa, resulting in a unique texture that is somewhere between a caramel and a chocolate ganache. Rolled in crunchy chocolate sprinkles, they offer a nostalgic, soul-warming sweetness that is impossible to resist.
🥗 Ingredients
The Fudge Base
- 14 ounces Sweetened Condensed Milk (one standard can)
- 1 tablespoon Unsalted Butter (high-quality, European style preferred)
- 3 tablespoons Unsweetened Cocoa Powder (sifted to remove lumps)
- 2 tablespoons Heavy Cream (adds a smoother, creamier mouthfeel)
- 1/2 teaspoon Pure Vanilla Extract (optional, for depth of flavor)
- 1 pinch Fine Sea Salt (to balance the sweetness)
The Coating & Assembly
- 1/2 cup Chocolate Sprinkles (high-quality Dutch vermicelli or classic jimmies)
- 1 teaspoon Unsalted Butter (for greasing your hands)
- 25 pieces Miniature Paper Liners (standard candy cups)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or a non-stick skillet, combine the sweetened condensed milk, sifted cocoa powder, butter, and heavy cream.
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2
Place the pan over medium-low heat. It is crucial to cook Brigadeiro slowly to prevent the sugar from burning or becoming grainy.
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3
Stir the mixture constantly using a heat-resistant silicone spatula. Ensure you scrape the bottom and the sides of the pan continuously.
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4
Continue cooking for about 10-15 minutes. You will notice the mixture thickening and turning from a light brown to a deep, glossy chocolate color.
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5
Test for 'Ponto de Brigadeiro' (the Brigadiero point): Tilt the pan slightly; the mixture should pull away completely from the bottom as a single mass, leaving no residue.
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6
Another test is to lift the spatula; the mixture should fall in thick chunks rather than a liquid stream, and the chunks should sit on top of the batter without sinking immediately.
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7
Remove from heat and stir in the vanilla extract and a pinch of salt until fully incorporated.
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8
Pour the hot mixture onto a shallow, buttered plate or a parchment-lined tray. Spread it out thinly to help it cool evenly.
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9
Let it sit at room temperature for about 30 minutes, then refrigerate for at least 1 hour until firm and cold.
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10
Place your chocolate sprinkles in a small, shallow bowl. Lightly grease your palms with a tiny bit of butter.
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11
Scoop about a tablespoon of the chilled dough and roll it between your palms to form a smooth, round ball about 1 inch in diameter.
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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 truffle into a miniature paper liner. Repeat the process with the remaining mixture.
💡 Chef's Tips
Always use a heavy-bottomed pan to ensure even heat distribution and prevent the condensed milk from scorching. Don't rush the process; high heat will result in a rubbery texture rather than a fudgy one. If the mixture is too sticky to roll even after chilling, you may not have cooked it long enough; you can return it to the pan for a few more minutes. For a gourmet twist, swap cocoa powder for 3 ounces of high-quality melted dark chocolate (70% cacao). Use high-quality chocolate sprinkles (real chocolate vermicelli) instead of sugar-wax sprinkles for the best flavor profile.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian Cafezinho or a dark roast espresso to cut through the sweetness. Pair with fresh strawberries or raspberries for a bright, acidic contrast to the rich chocolate. Arrange on a decorative platter as part of a dessert table for birthdays, weddings, or holiday gatherings. These make wonderful gifts; package them in a beautiful tin or small gold boxes tied with a ribbon. For a fun variation, serve 'Brigadeiro de Colher' (Spoon Brigadeiro) by cooking it slightly less and serving in tiny shot glasses with a small spoon.