Brazilian Chocolate Truffles (Brigadeiros) 🇧🇷🍫
My wife recently made an AMAZING little dessert concoction that was totally new to me and since then everyone has been asking for the recipe. So here you go, enjoy! 👍🤩
These decadent, fudge-like truffles are a staple at every Brazilian celebration. With just a few ingredients and a bit of patience at the stove, you can create a professional-grade treat right at home!
🛒 Ingredients
- 1 can (14 oz) Sweetened condensed milk
- 2 oz Bittersweet chocolate, finely chopped
- 2 tbsp Unsweetened cocoa powder (sifted for no lumps)
- ¼ tsp Salt
- 3 tbsp Unsalted butter (plus extra for your hands)
- 1 tbsp Vanilla extract
- Assorted toppings: Chocolate sprinkles, crushed nuts, or cocoa powder
👩🍳 Instructions
- Combine: In a heavy-bottomed saucepan, whisk together the sweetened condensed milk, chopped chocolate, cocoa powder, and salt.
- Boil: Place over medium-high heat. Stir constantly with a silicone spatula until the mixture begins a gentle boil. 🌡️
- The “Slow Cook”: Reduce heat to medium-low. Continue cooking for 10–15 minutes, stirring non-stop.
- Pro Tip: You’ll know it’s ready when the mixture is thick, glossy, and pulls away from the sides of the pan when you tilt it.
- Finish: Remove from heat and stir in the butter and vanilla until the mixture is silky smooth.
- Chill: Transfer the fudge to a greased bowl. Cover and refrigerate for at least 1½ hours (or until firm enough to handle).
- Roll & Coat: Lightly butter your palms. Scoop rounded teaspoons of the mixture and roll them into smooth balls. Immediately roll them in your sprinkles or toppings of choice.
📦 Storage Tips
| Method | Duration | Best For… |
| Room Temp | 2 Days | Immediate serving and best texture. |
| Refrigerated | 1 Week | Keeping them firm in warmer climates. |
| Freezer | 1 Month | Long-term storage (thaw before eating). |
💡 Quick Note: If the mixture is too sticky to roll even after chilling, you may need to cook it for 2-3 minutes longer next time to reach the “ball stage.”
Pro Tips for the Perfect Brigadeiro
Achieving the right consistency is the most difficult part of the process. If you undercook it, you’ll have a delicious chocolate sauce (brigadeiro de colher); if you overcook it, it becomes chewy and hard.
- The “Moisés” Test: To check if it’s done, run your spatula through the middle of the mixture. If it creates a “path” that stays open for a few seconds before the mixture flows back together, it is ready.
- Use a Heavy-Bottomed Pan: Stainless steel or cast iron with a thick base is preferred. Thin pans create hot spots that will burn the condensed milk sugars before the mixture thickens.
- Silicone is Key: Use a heat-resistant silicone spatula rather than a wooden spoon. The flexibility allows you to scrape the bottom and corners of the pan constantly, preventing “burnt bits” from ruining the texture.
- Don’t Rush the Cooling: Do not try to roll the truffles while the mixture is even slightly warm. It must be completely cold to hold its shape. If you’re in a hurry, spread the mixture thin on a greased plate to speed up heat dissipation.
Popular Flavor Variations
The base of condensed milk and butter is highly versatile. Use the table below to adjust your ingredients for different traditional Brazilian flavors.
| Variation | Flavoring Agent | Rolling/Topping |
| Beijinho (Coconut) 🥥 | Replace cocoa with 1/2 cup finely shredded coconut. | Extra shredded coconut & 1 dried clove on top. |
| Bicho de Pé (Strawberry) 🍓 | Replace cocoa with 3 tbsp strawberry gelatin or Nesquik powder. | Granulated sugar. |
| Ninho (Milk Powder) 🥛 | Replace cocoa with 4 tbsp whole milk powder (like Nido). | Extra milk powder or white chocolate shavings. |
Troubleshooting Common Issues
Problem: The mixture is too sticky to roll. > Solution: If it has been chilled for 2+ hours and is still sticking to your hands, it was likely undercooked. You can return it to the pan with a teaspoon of butter and cook for 3–5 more minutes.
Problem: The texture is grainy. > Solution: This usually happens if the heat was too high or you didn’t stir enough. Sifting your cocoa powder before adding it to the milk can also prevent small dry clumps.
Nutritional Breakdown (Approx Per Serving)
Estimate based on 1 truffle (approx. 20g). Values may vary depending on the specific brands used.
| Nutrient | Amount |
| Calories | 115 kcal |
| Total Fat | 5.2g |
| Saturated Fat | 3.4g |
| Cholesterol | 12mg |
| Sodium | 45mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 0.5g |
| Sugars | 14g |
| Protein | 1.8g |
Ingredient Safety Breakdown: Gluten Free?
| Ingredient | Gluten Status | Notes |
| Sweetened Condensed Milk | ✅ Safe | Brands like Eagle Brand or Nestlé are verified gluten-free. |
| Butter | ✅ Safe | Pure unsalted butter is naturally gluten-free. |
| Cocoa Powder | ✅ Safe | Pure unsweetened cocoa (e.g., Hershey’s) is safe, but avoid “hot cocoa mixes” which may contain malt or thickeners. |
| Bittersweet Chocolate | ✅ Safe | Most pure baking chocolate is safe. Avoid flavored bars with “cookie bits” or “crisps.” |
| Vanilla Extract | ✅ Safe | Pure vanilla extract is gluten-free. |
| Toppings / Sprinkles | ⚠️ Watch Out | Some manufacturers use wheat-based starches as anti-caking agents or thickeners. |
Enjoy! 🙂