📝 About This Recipe
Born in the 1940s and named after a famous Brigadier, these iconic Brazilian treats are the soul of every birthday party and celebration in Brazil. Far more than a simple truffle, the Brigadeiro is a fudgy, melt-in-your-mouth delicacy made from sweetened condensed milk and rich cocoa. Its unique texture—somewhere between a soft caramel and a dense chocolate ganache—makes it an irresistible indulgence that captures the warm, vibrant heart of Brazilian hospitality.
🥗 Ingredients
The Fudge Base
- 14 ounces Sweetened Condensed Milk (one standard can; full fat is essential)
- 1 tablespoon Unsalted Butter (high quality, European style preferred)
- 3-4 tablespoons Dutch-Process Cocoa Powder (sifted to avoid lumps)
- 2 tablespoons Heavy Cream (adds extra silkiness and prevents crystallization)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/2 teaspoon Pure Vanilla Extract (optional, for depth of flavor)
For Rolling and Coating
- 1/2 cup Chocolate Sprinkles (classic Brazilian 'granulado' or high-quality dark chocolate vermicelli)
- 1 teaspoon Unsalted Butter (for greasing your hands)
- 2 tablespoons Cocoa Powder (alternative coating for a more bitter finish)
- 2 tablespoons Crushed Pistachios (optional gourmet coating)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan (this is crucial to prevent burning), combine the sweetened condensed milk, sifted cocoa powder, butter, and heavy cream.
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2
Place the pan over medium-low heat. Constant stirring is the secret to a perfect Brigadeiro; never stop moving your spatula.
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3
Use a silicone spatula to stir the mixture, ensuring you scrape the bottom and the sides of the pan continuously to prevent the milk from scorching.
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4
After about 8-10 minutes, the mixture will begin to thicken and darken. Add the sea salt and vanilla extract at this stage.
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5
Continue cooking until the mixture reaches the 'point of Brigadeiro.' This is when you can run your spatula through the middle and the mixture stays separated for a few seconds before slowly merging back (the 'Moisés' effect).
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6
Another test for doneness: Tilt the pan slightly; the mixture should pull away completely from the bottom as a single, cohesive mass.
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7
Immediately pour the hot fudge onto a lightly greased plate or a shallow glass dish. Spread it out slightly so it cools evenly.
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8
Press a piece of plastic wrap directly onto the surface of the fudge to prevent a skin from forming. Let it sit at room temperature for 1 hour, then refrigerate for at least 2 hours until very firm.
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9
Once chilled, prepare a small bowl with your chocolate sprinkles and lightly grease your palms with a tiny bit of butter.
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10
Scoop about a tablespoon of the fudge and roll it between your greased palms to form a smooth ball, roughly 1 inch in diameter.
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11
Drop the ball into the sprinkles and roll it around until it is completely and evenly coated.
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12
Place the finished Brigadeiro into a small paper mini-cupcake liner (forminha). Repeat until all the fudge is used.
💡 Chef's Tips
Always use a heavy-bottomed pan to distribute heat evenly and prevent the sugar from burning. If your mixture becomes grainy, you likely cooked it over too high a heat; low and slow is the golden rule. For a gourmet twist, use high-quality cocoa powder or even 50g of melted dark chocolate instead of just powder. Grease your hands with butter rather than flour or water to keep the fudge from sticking while rolling. To get perfectly uniform sizes, use a small cookie scoop or a digital scale (about 15-20g per ball).
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian espresso to balance the intense sweetness. Arrange them on a tiered dessert stand for a beautiful party centerpiece. Pair with a glass of sparkling wine or a late-harvest Riesling for an elegant dessert course. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For a 'Brigadeiro de Colher' (Spoon Brigadeiro), cook for 3 minutes less and serve warm in small shot glasses.