Brigadeiro has a texture that sits perfectly between fudge and caramel. It’s rich, smooth, and slightly chewy with a melt-in-your-mouth finish.
In Brazil, this chocolate candy is more than just a dessert. It’s part of the country’s cultural identity. No birthday party, family gathering, or celebration feels complete without it.
This version of brigadeiro uses real chocolate and premium butter instead of shortcuts. The result is a deeper flavor and a silkier consistency that stands out from the rest.
Table of Contents
What Is a Brigadeiro?
A brigadeiro is a classic Brazilian chocolate candy made from sweetened condensed milk, butter, and chocolate. It is slowly cooked until thick and then rolled into small balls covered in sprinkles.
While it looks similar to a truffle, the main difference lies in the ingredients. Traditional chocolate truffles are made with heavy cream and melted chocolate to form a ganache. Brigadeiros, on the other hand, rely on condensed milk for their creamy texture and rich taste. This makes them denser and chewier than truffles, with a more caramel-like bite.
Ingredients Needed
For the base:
• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon unsalted butter, plus extra for rolling
For the chocolate flavor:
• 1/4 cup semi-sweet chocolate chips, chopped chocolate, or high-quality cocoa powder
For coating and presentation:
• 1/3 cup chocolate sprinkles or your preferred topping
• Small paper candy cups (optional for serving)
Use room temperature ingredients for smoother cooking. Choose real chocolate or Dutch-processed cocoa for a deeper flavor. If using cocoa powder, sift it first to avoid lumps.
How to Make Brigadeiros
1. Combine the ingredients
In a nonstick saucepan, add the sweetened condensed milk, chocolate chips or cocoa powder, and one tablespoon of butter. Stir everything together before turning on the heat.
2. Cook slowly and stir constantly
Place the pan over medium-low heat. Use a silicone spatula to stir non-stop. This keeps the mixture from sticking or burning. After about ten to twelve minutes, it will start to thicken.
3. Check for the right consistency
Drag the spatula through the middle of the pan. If it takes around three to five seconds for the mixture to close back up, it’s ready. You can also lift a spoonful and let it fall. It should drop in thick chunks instead of flowing in a stream.
4. Adjust based on use
For a softer texture to use as a cake filling, remove the mixture from the heat a bit earlier. For rolling into balls, keep cooking until the dough is firmer.
5. Cool completely
Transfer the cooked mixture into a bowl lightly greased with butter. Let it cool at room temperature for a bit, then place it in the fridge for one to two hours.
6. Roll into balls
Butter your hands lightly. Scoop out a teaspoon-sized amount of the chilled mixture. Roll it between your palms until smooth.
7. Coat and shape
Roll each ball in your chosen topping. Chocolate sprinkles are the classic choice. Once coated, gently shake it in your cupped hand to create a perfect round shape.
8. Serve or store
Place each brigadeiro in a paper candy cup. Serve right away or refrigerate until needed.
Expert Tips for Success
Keep the heat low
Patience is key. Cooking on high heat might speed things up, but it also raises the risk of burning or turning the texture grainy. A steady, low flame helps the mixture stay smooth and creamy.
Use the hand-rolling trick
Once the brigadeiro is coated in sprinkles, gently roll it again in your cupped hand. This presses the sprinkles in and helps the candy keep its shape better.
Adjust consistency for filling
If you plan to use brigadeiro as a filling for cakes or cupcakes, stop cooking a little earlier. A slightly looser texture spreads more easily and still sets nicely once chilled.
Troubleshooting: Common Mistakes
Brigadeiro feels too soft
This usually means it was removed from the heat too soon or didn’t chill long enough. Make sure the mixture thickens properly during cooking, then let it cool fully before rolling.
Texture turned grainy
Graininess is a sign that the heat was too high or the mixture cooked unevenly. Always stir constantly and keep the flame on medium-low to avoid this.
Sprinkles are not sticking
If the sprinkles fall off, the dough might be too cold or dry. Let it sit at room temperature for a few minutes and try again. A light touch of butter on your hands can also help the coating stick better.
Flavor Variations
Beijinho (Coconut)
Swap the chocolate for sweetened shredded coconut. Keep the condensed milk and butter the same. Roll the finished balls in more coconut and top each one with a whole clove for a traditional look.
Nutella
Add a spoonful of Nutella into the pan along with the other ingredients. It blends smoothly and adds a creamy hazelnut flavor that pairs well with chocolate.
Bicho de Pé (Strawberry)
Use strawberry-flavored drink powder instead of cocoa. This pink version is a favorite at Brazilian children’s parties.
Crème Brûlée
Fill each ball with a bit of soft caramel. Once coated, lightly torch the top to create a crackly sugar shell. Use caution and a small kitchen torch for this method.
Other ideas
Try mixing in crushed pistachios or lemon zest. You can also roll the finished brigadeiros in toasted almonds, shredded coconut, cocoa nibs, or even edible gold for a gourmet finish.
Storage and Make-Ahead Instructions
Room temperature
Keep brigadeiros in a cool, dry spot in an airtight container. They will stay fresh for up to three days without refrigeration.
Refrigerator
Place them in a sealed container and store in the fridge for one to two weeks. Let them sit at room temperature for a few minutes before serving to soften the texture slightly.
Freezer
The best way to freeze brigadeiros is before rolling. Store the chilled dough in an airtight container or wrap it tightly. It can last up to three months. When ready, thaw in the fridge, then roll and coat as usual.
Conclusion
Brigadeiros are simple to make, rich in flavor, and guaranteed to impress. This recipe gives you a smooth, fudgy texture with deep chocolate taste using real ingredients and easy steps.
Whether you prefer the classic version or want to try a twist like coconut or Nutella, the result is always delicious. They are perfect for parties, gifts, or just a treat at home.
If you gave this recipe a try, leave a comment below and give it a star rating. Did you try a new flavor or stick with the traditional one? Let us know your favorite version.
Feel free to share your creations on Pinterest or tag them on Facebook. We would love to see how your brigadeiros turned out.
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Brigadeiro Recipe
Ingredients
Base
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp unsalted butter plus extra for rolling
Chocolate Flavor
- 0.25 cup semi-sweet chocolate chips, chopped chocolate, or high-quality cocoa powder
Coating and Presentation
- 0.33 cup chocolate sprinkles or preferred topping
- small paper candy cups optional for serving
Instructions
- Step 1: In a nonstick saucepan, combine the sweetened condensed milk, chocolate, and butter. Stir together before turning on the heat.
- Step 2: Place the pan over medium-low heat. Stir constantly with a silicone spatula to avoid burning or sticking. Cook for 10–12 minutes until thickened.
- Step 3: Test consistency by dragging the spatula through the middle of the pan. If it takes 3–5 seconds to close, it’s ready. The mixture should fall in thick clumps from a spoon.
- Step 4: For a filling, remove from heat earlier. For rolled candies, continue cooking until firmer.
- Step 5: Transfer mixture to a lightly buttered bowl. Cool at room temperature, then chill in the fridge for 1–2 hours.
- Step 6: Lightly butter your hands. Scoop teaspoon-sized amounts and roll into balls.
- Step 7: Roll each ball in chocolate sprinkles or your topping of choice. Cup your hand to shape them into smooth rounds.
- Step 8: Place in candy cups if using. Serve immediately or refrigerate for later.
Notes
Nutrition Facts (Per Serving)
- Calories: 110
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 8mg
- Sodium: 25mg
- Carbohydrates: 17g
- Sugar: 14g
- Protein: 2g
- Fiber: 0.5g
FAQs
What is the difference between a truffle and a brigadeiro?
A truffle is made with chocolate and heavy cream, forming a soft ganache. A brigadeiro uses sweetened condensed milk and butter, creating a denser and chewier texture with a caramel-like bite.
Why is it called brigadeiro and what is its history?
The name comes from Brigadier Eduardo Gomes, a Brazilian air force officer who ran for president in 1945. Supporters made and sold this chocolate sweet to raise money for his campaign. Though he did not win, the candy became a national favorite.
How do you know when the brigadeiro mixture is done cooking?
The mixture is ready when you can drag a spatula across the bottom of the pan and a clear path stays for a few seconds. It should also fall from the spoon in thick clumps rather than a smooth stream.
What are the most common brigadeiro mistakes and how do I fix them?
Too soft usually means it was undercooked or not chilled enough. A grainy texture points to high heat or uneven stirring. If sprinkles are not sticking, the mixture may be too dry or too cold. Let it warm slightly and try again.
What kind of chocolate is best: cocoa powder or real chocolate?
Both work well, but real chocolate or Dutch-processed cocoa gives a deeper, more intense flavor. Traditional recipes often use chocolate milk powder like Nescau for a nostalgic taste.
How should I store brigadeiros and how long do they last?
Store them at room temperature for up to three days. In the fridge, they stay fresh for one to two weeks. For longer storage, freeze the dough for up to three months and roll when needed.