Brigadeiro Recipe
A classic Brazilian brigadeiro recipe made with just a few ingredients — rich, fudgy chocolate candy rolled in sprinkles.
Equipment
- Medium saucepan
- wooden spoon or silicone spatula
- plate for cooling
- small bowl for sprinkles
Ingredients
- 1 can 14 oz sweetened condensed milk
- 3 tbsp unsweetened cocoa powder
- 1 tbsp unsalted butter plus extra for greasing hands
- Chocolate sprinkles for coating
Instructions
Cook the Brigadeiro Mixture
- Add the sweetened condensed milk, cocoa powder, and butter to a medium saucepan over medium-low heat. Whisk the mixture together until smooth before it starts to heat, since cocoa powder can clump if added after the mixture is already warm. Continue cooking, stirring constantly with a wooden spoon or spatula, for about 10-15 minutes.
Cool the Mixture
- Transfer the cooked mixture onto a greased plate, spreading it out slightly to help it cool faster and more evenly. Let it cool at room temperature for about 30-40 minutes, or until it's cool enough to handle comfortably and holds its shape when scooped, without being so cold that it becomes too firm to roll.
Roll and Coat the Brigadeiros
- Grease your hands lightly with butter to prevent sticking, then scoop about a tablespoon of the mixture and roll it between your palms into a smooth ball. Roll each ball in chocolate sprinkles, pressing gently so the sprinkles stick evenly across the entire surface, then place the finished brigadeiros into small paper candy cups if serving them at a party.
Notes
- Stirring constantly while cooking is essential to prevent the mixture from scorching on the bottom of the pan.
- Store finished brigadeiros in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.