Brigadeiro Recipe

Time1h 30m

Serves20

Make Brigadeiro Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Combine ingredients
In a medium heavy-bottomed saucepan, place the sweetened condensed milk, unsweetened cocoa powder, and 1 tablespoon of unsalted butter. Whisk briefly to eliminate large lumps and create a uniform mixture.
2
Cook the mixture
Set the pan over medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom and sides so nothing sticks. Maintain gentle bubbling; do not let it boil vigorously. Continue for about 10–15 minutes until the mixture thickens and pulls away from the bottom of the pan as a cohesive mass. When you run the spatula through the center, the mixture should take a few seconds to flow back together (like a thick fudge).
3
Finish flavoring
Remove the pan from the heat. Immediately stir in the remaining 1 tablespoon butter, the pinch of salt, and the vanilla extract until fully incorporated. Transfer the brigadeiro mixture to a greased shallow dish (an 8-inch square or similar) and smooth the top. Cover the surface with plastic wrap touching the mixture to prevent a skin from forming. Let cool at room temperature until it reaches room temperature (about 1–1.5 hours), or refrigerate for 30–60 minutes until firm enough to roll but not rock-hard.

4
Prepare rolling station
Place the chocolate sprinkles (or cocoa powder) in a shallow bowl. Lightly butter your hands with the reserved 1 teaspoon of butter or keep a small bowl of warm water nearby to prevent sticking while shaping.
5
Roll brigadeiros
Using a small cookie scoop (about 1 teaspoon) or a teaspoon, scoop a portion of brigadeiro. With buttered hands, quickly roll the scoop into a smooth ball about 1 inch (2.5 cm) in diameter. Work efficiently so the mixture doesn’t warm too much and become sticky.
6
Coat and finish
Roll each ball in the bowl of sprinkles (or gently dust in cocoa powder) until evenly coated. Place finished brigadeiros in mini paper candy cups if using. Repeat with the remaining mixture. You should get about 18–24 small brigadeiros depending on size.
7
Chill and serve
If you prefer firmer brigadeiros, chill them in the refrigerator for 30 minutes before serving. Brigadeiros can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 7 days. Bring refrigerated brigadeiros to room temperature for 20–30 minutes before serving for best texture.