📝 About This Recipe
Born in the 1940s and named after a dashing Air Force Brigadier, the Brigadeiro is Brazil’s most beloved national treasure. Unlike the traditional rolled truffles, the 'Brigadeiro de Colher' (Spoon Brigadeiro) is cooked to a softer, silkier consistency meant to be enjoyed straight from a bowl or individual verrines. It is a decadent, fudgy masterpiece that balances the deep notes of cocoa with the creamy sweetness of condensed milk, creating a comforting embrace in every spoonful.
🥗 Ingredients
The Chocolate Base
- 14 ounces Sweetened Condensed Milk (one standard can, high quality preferred)
- 2 tablespoons Unsalted Butter (European style for higher fat content)
- 4 tablespoons Dutch-processed Cocoa Powder (sifted to avoid lumps)
- 2 ounces Dark Chocolate (60-70% cacao, finely chopped)
- 1/2 cup Heavy Cream (essential for the 'spoon' consistency)
- 1 pinch Salt (to balance the sweetness)
- 1 teaspoon Pure Vanilla Extract (added at the end for aroma)
Texture & Garnish
- 1/4 cup Chocolate Sprinkles (high-quality vermicelli or chocolate flakes)
- 6 pieces Fresh Strawberries (washed and halved)
- 2 tablespoons Toasted Hazelnuts (crushed for optional crunch)
- 1 pinch Maldon Sea Salt (for a sophisticated finish)
👨🍳 Instructions
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1
Choose a heavy-bottomed saucepan. This is crucial to prevent the condensed milk from scorching during the slow reduction process.
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2
Over medium-low heat, melt the 2 tablespoons of unsalted butter until it begins to foam slightly.
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3
Add the sifted cocoa powder to the melted butter. Whisk constantly for 1 minute to 'bloom' the cocoa, which intensifies the chocolate flavor and removes any raw floury taste.
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4
Pour in the entire can of sweetened condensed milk. Use a silicone spatula to stir immediately, ensuring the cocoa-butter mixture is fully incorporated.
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5
Add the finely chopped dark chocolate and the pinch of salt. Continue stirring in a rhythmic circular motion, making sure to scrape the bottom and the corners of the pan.
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6
Lower the heat to the lowest setting. The mixture should simmer very gently. Stir continuously for about 10-12 minutes.
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7
Watch for the 'Moises Effect': when you run your spatula through the middle of the mixture, it should part like the Red Sea, showing the bottom of the pan for 2-3 seconds before closing back up.
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8
Once it reaches that thick stage, pour in the heavy cream. This is the secret to the 'spoon' version, as it prevents the mixture from becoming too rubbery or hard as it cools.
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9
Cook for another 3-5 minutes with the cream until the mixture is glossy, smooth, and has the consistency of a thick pudding.
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10
Remove the pan from the heat and immediately stir in the vanilla extract. This preserves the delicate volatile oils of the vanilla.
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11
Transfer the hot brigadeiro into a glass bowl or individual serving ramekins. Do not scrape the very bottom of the pan if any bits have over-browned.
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12
Press a piece of plastic wrap directly onto the surface of the chocolate to prevent a skin from forming. Let it cool at room temperature for at least 30 minutes.
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13
Once cooled to room temperature, move to the refrigerator for another 30 minutes if you prefer it slightly chilled, or serve immediately for a softer texture.
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14
Just before serving, remove the plastic wrap and garnish generously with chocolate sprinkles and a fresh strawberry.
💡 Chef's Tips
Always use a silicone spatula (pão-duro) to ensure you are scraping every inch of the pan to prevent burning. Never rush the process with high heat; patience is what creates the signature velvety, fudge-like texture. If the mixture looks grainy, whisk in a tablespoon of heavy cream vigorously to emulsify the fats. For a gourmet twist, replace the cocoa powder with 100% cacao for a darker, less sweet profile. Store leftovers in the fridge for up to 5 days, but let them sit at room temperature for 15 minutes before eating to regain the perfect 'spoon' consistency.
🍽️ Serving Suggestions
Serve in mini clear glass jars with small silver spoons for an elegant party dessert. Pair with a glass of strong Brazilian espresso or a dark roast coffee to cut through the richness. Top with a dollop of unsweetened whipped cream and a few raspberries for a bright, acidic contrast. Use as a warm fondue dip for fresh slices of banana, pineapple, or butter cookies. For an adult version, stir in a tablespoon of Cachaça or Cognac at the very end of the cooking process.