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Loading...Brigadeiro is Brazil's most beloved bite-sized sweet: rich, fudgy chocolate balls rolled in chocolate sprinkles. Made from just a handful of pantry staples, these glossy little confections are a staple at Brazilian birthday parties and celebrations. The smooth, almost truffle-like center contrasts perfectly with the crackly candy coating.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
YieldAbout 20 balls (4 servings of 5)
Nutrition Facts
Per serving (estimated)
- 450 kcalCalories
- 14 gFat
- 9 gSaturated Fat
- 75 gCarbs
- 2 gFiber
- 62 gSugar
- 9 gProtein
- 110 mgSodium
- 320 mgPotassium
- 180 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the fudge
- 1 can (14 oz / 397 g) sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
For rolling and serving
- 1 tablespoon unsalted butter, softened, for greasing hands
- 1/2 cup (about 80 g) chocolate jimmies or rainbow sprinkles
- 20 small (about 1-inch) paper candy cups
Directions
- Lightly butter a medium heatproof bowl and set aside. Combine the sweetened condensed milk, cocoa powder, butter, and salt in a heavy-bottomed nonstick saucepan over medium-low heat.
- Whisk constantly until the cocoa is fully incorporated and the mixture is smooth and glossy, about 2 minutes.
- Switch to a silicone spatula or wooden spoon and cook, stirring and scraping the bottom continuously, for 10 to 12 minutes. The mixture will bubble, thicken, and slowly pull away from the sides of the pan as a single mass.
- Stir in the vanilla, then immediately pour the fudge into the prepared bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and let cool to room temperature, about 30 minutes (or chill for 15 minutes for easier handling).
- Lightly butter your palms and scoop tablespoon-sized portions (about 20 g each). Roll quickly between your palms into smooth balls; re-butter your hands as needed to prevent sticking.
- Spread the chocolate sprinkles in a shallow bowl. Drop each ball into the sprinkles and gently roll until evenly coated on all sides, pressing lightly so the sprinkles adhere.
- Repeat with the remaining fudge and arrange the finished brigadeiros in paper candy cups. Serve at room temperature within a few hours, or store in an airtight container for up to 3 days.
Cook’s Notes
- Stir constantly and never walk away; sweetened condensed milk scorches quickly once it thickens.
- Doneness test: tilt the pan slightly and the mixture should pull cleanly away from the bottom in a single shiny mass.
- For a Brazilian twist, roll some in chopped pistachios, shredded coconut, or white chocolate shavings instead of sprinkles.
- Brigadeiros keep at cool room temperature for up to 3 days in an airtight container; do not refrigerate as the texture becomes grainy.
- Use a heavy-bottomed nonstick pan to minimize sticking and make cleanup easier.
