Brazilian truffles, known as brigadeiros, are soft, fudgy candies made by cooking sweetened condensed milk with cocoa and butter, then rolling the cooled mixture in chocolate sprinkles. They are a familiar treat at Brazilian celebrations, and the simple stovetop method makes a batch with a rich chocolate flavor and a pleasantly chewy center.
Ingredients
- 1 can sweetened condensed milk, 14 oz (397 g)
- 3 tbsp unsweetened cocoa powder (15 g), preferably natural or Dutch-process cocoa
- 2 tbsp unsalted butter (28 g), plus 1 tsp (5 g) for greasing
- 1/8 tsp fine salt (0.75 g)
- 1 cup chocolate sprinkles (about 150 g), for coating
Traditional brigadeiros are built around condensed milk, cocoa, and butter; recipes vary from household to household, especially in the amount of cocoa and the coating. Chocolate sprinkles are the classic finish, though other coatings work well. Use unsweetened cocoa rather than hot chocolate mix, which contains sugar and can make the mixture overly sweet and less predictable.
Instructions
- Prepare the pan and ingredients. Lightly grease a small plate or shallow dish with the extra teaspoon of butter. Measure the cocoa and salt, and set the sprinkles in a shallow bowl for coating later. Allow about 10 minutes for this setup. A heavy-bottomed, medium saucepan is helpful because it spreads heat more evenly and reduces the chance of scorching.
- Combine the brigadeiro mixture. Add the condensed milk, cocoa, 2 tablespoons of butter, and salt to the saucepan while it is still off the heat. Whisk until the cocoa is mostly incorporated and no large dry pockets remain. A few small flecks are fine; they will blend as the butter melts. Scrape the corners and bottom with a flexible spatula so the mixture heats evenly.
- Cook until thick and cohesive. Set the pan over medium-low heat and stir continuously, moving the spatula across the bottom and around the sides. Cook for about 12 to 15 minutes. At first the mixture will look loose and glossy; as moisture evaporates, it becomes thicker and pulls away from the pan. Lower the heat if it begins bubbling aggressively or sticking. The mixture is ready when a spatula dragged across the bottom leaves a clear path that stays visible for a second or two, and the mass gathers together rather than flowing straight back into place. The precise time depends on the pan and burner, so use the texture as the main cue.
- Cool completely. Scrape the hot mixture onto the greased plate and spread it into a fairly even layer. Let it cool until it is no longer steaming, then cover it and refrigerate for 90 minutes, or until firm enough to scoop and roll. Do not roll it while warm: warm mixture sticks heavily to your hands and tends to flatten instead of holding a round shape.
- Shape and coat the candies. Lightly butter your hands. Scoop roughly 1 tablespoon of the chilled mixture at a time and roll it between your palms into a ball about 1 inch (2.5 cm) wide. Drop each ball into the bowl of sprinkles and turn it gently until coated. Set the finished brigadeiros in small paper candy cups or on a clean plate. Allow about 25 minutes to shape and coat the batch. If the mixture starts getting soft or sticky, return it to the refrigerator for 10 minutes before continuing.
The yield is about 20 bite-size candies, depending on how generously you scoop. For a more consistent batch, divide the mixture into equal portions before rolling; a small cookie scoop is useful, but a spoon works just as well. Keep the finished candies chilled until close to serving time so their shape stays neat.
Tips
- Stir without stopping. The mixture thickens most noticeably near the end of cooking, when it is also most likely to catch on the pan. Scrape the base and edges in slow, steady strokes. If you see dark specks or smell a burnt-sugar aroma, the heat is too high; transfer the unburned mixture to a clean pan only if it has not already developed a scorched flavor.
- Use the right cocoa. Unsweetened natural cocoa gives a classic chocolate flavor, while Dutch-process cocoa tends to taste rounder and darker. Either is suitable. Avoid sweetened cocoa drink powder unless you are prepared for a sweeter, softer candy and have a reliable way to adjust the texture.
- Keep hands and tools lightly greased. A thin film of butter helps the mixture release; too much butter can leave the coating greasy and make sprinkles slide off. If you prefer, use a little neutral, flavorless oil on your palms instead, but use only a very small amount.
- Adjust the finish, not the cooking time, for different coatings. Finely chopped nuts, toasted coconut, or cocoa can replace some or all of the sprinkles. If the mixture seems too soft to roll after a full chill, chill it longer before adding extra ingredients or trying to cook it again; cooling often firms it enough.
Serving Suggestions
Serve brigadeiros in small paper candy cups on a dessert platter, where the sprinkles make each piece easy to pick up. They are rich, so bite-size portions are usually more inviting than large truffles. A platter can include coffee, tea, fresh fruit, or less-sweet desserts to balance the condensed-milk sweetness. For a party, arrange the candies in a single layer so their coatings stay intact, and put them out shortly before guests are ready to eat.
For a simple dessert assortment, pair them with plain butter cookies or small pieces of fruit rather than another very sweet confection. They also work as a small finish after a meal: one or two pieces are enough for many guests. If serving outdoors or in a warm room, keep the extra candies refrigerated and replenish the platter in small batches. The coating can soften and the centers become very tacky if they sit in heat for too long.
Variations
Use a different coating. Roll the candies in finely chopped toasted peanuts, toasted coconut, cocoa powder, or finely grated dark chocolate. Nuts add crunch and a savory edge; coconut makes the finish aromatic; cocoa gives a less sweet, more direct chocolate coating. Use the same approximate volume as the sprinkles, and coat the balls soon after rolling so the surface remains slightly tacky.
Make a white brigadeiro-style version. Leave out the cocoa and add 1 teaspoon vanilla extract (5 ml) after removing the pan from the heat. The mixture will be paler and sweeter, with a mild vanilla flavor. It may reach the thick stage a little sooner because it does not contain cocoa, so watch the consistency closely rather than relying on the full cooking time. Roll it in white or colored sprinkles, or finely grated coconut.
Add a coffee note. Dissolve 1 teaspoon instant espresso powder (2 g) in 1 teaspoon hot water (5 ml), then stir it into the condensed milk mixture before cooking. It lends a deeper, more roasted flavor without making the candies taste strongly of coffee. Do not add a large quantity of brewed coffee, which can thin the mixture and increase the time needed to reach the proper consistency.
Choose a darker chocolate flavor. Increase the cocoa to 4 tablespoons (20 g) for a less sweet, more assertive result. The mixture may become firmer and take slightly longer to cook, so judge readiness by the spatula trail and the way it gathers in the pan. For a smoother variation, replace 1 tablespoon of the cocoa with 1 tablespoon finely grated dark chocolate (about 5 g), adding it with the other ingredients.
Storage and Reheating
Refrigerate the brigadeiros in an airtight container within 2 hours of making them. Separate layers with parchment paper if needed to protect the sprinkles, and keep the container chilled for up to 4 days. Their texture is best when allowed to sit at room temperature for about 10 to 15 minutes before serving, but do not leave the full batch out for an extended period. If the room is warm, serve a few at a time and return the rest to the refrigerator.
For longer storage, freeze the shaped candies in a single layer until firm, then move them to a freezer-safe airtight container with parchment between layers. Freeze for up to 2 months for best quality. Thaw them in the refrigerator overnight, still covered, to limit condensation on the coating. The sprinkles may look a little less crisp after thawing, but the centers should remain soft and fudgy. Refrigerate any leftovers after serving.
These candies do not need reheating. If the chilled mixture is too firm to scoop before shaping, leave it at room temperature for 5 to 10 minutes. If it is too sticky, chill it again rather than warming it. Once the candies have been rolled and coated, keep them cold until serving and let only the portions you plan to eat soften slightly.
Frequently Asked Questions
What are Brazilian truffles called?
They are commonly called brigadeiros, singular brigadeiro. The name refers to the Brazilian chocolate candy made by cooking condensed milk with cocoa and butter, then rolling portions in a coating such as chocolate sprinkles. There are many home variations, but that stovetop mixture is the familiar base.
How can I tell when the mixture is cooked enough?
Look for a thick, cohesive mixture that pulls away from the pan as you stir. A spatula dragged across the bottom should leave a clear trail for a moment before the mixture slowly settles. If it immediately runs back over the trail, keep cooking and stirring for another minute or two, then check again. It will firm further as it chills.
Why is my brigadeiro mixture too sticky to roll?
It may not have cooked quite long enough, or it may still be warm. Chill it for another 20 to 30 minutes before deciding whether it needs more cooking. Grease your hands lightly and work with small portions. Avoid adding a lot of butter or flour to the mixture, since either can change the texture and flavor noticeably.
Can I make brigadeiros ahead of time?
Yes. You can cook and chill the mixture a day ahead, then roll and coat it the next day, or make and shape the candies ahead and refrigerate them for up to 4 days. Keep them covered so they do not pick up refrigerator odors or dry out. For a longer lead time, freeze the finished candies for up to 2 months.
Can I make these without chocolate sprinkles?
Yes. Chocolate sprinkles are traditional, but they are not essential to the candy itself. Roll the brigadeiros in chopped nuts, coconut, cocoa powder, or finely grated chocolate. Very fine dry coatings may absorb moisture or look patchy after storage, so apply them just before serving if you want the neatest finish.
Related
- Feijoada: Brazil’s Famous Black Bean Stew
- Brazilian Steak Recipe with Garlic-Lime Marinade
- Brazilian Pudim Recipe: Silky Custard with Caramel
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).