Brigadeiro Featured Recipe

Time1h 30m

Serves24

Make Brigadeiro Featured 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
Prepare ingredients and equipment
Lightly butter a shallow dish or plate (about 8x8 inches) with 1 tsp unsalted butter and set aside to receive the cooked brigadeiro. Have chocolate sprinkles in a shallow bowl ready for coating. Use a medium nonstick saucepan, a wooden spoon or heatproof spatula, and a candy thermometer if desired.
2
Combine base ingredients
In the medium nonstick saucepan, add 1 can sweetened condensed milk, 1/4 cup unsweetened cocoa powder, 2 tbs unsalted butter, and 1/8 tsp fine sea salt. Whisk briefly off heat until the cocoa powder is fully moistened and the mixture is smooth and lump-free.
3
Cook the brigadeiro
Place the saucepan over medium-low heat. Stir constantly with the wooden spoon or heatproof spatula, scraping the bottom and sides to prevent scorching. Continue cooking until the mixture thickens and pulls away from the pan in a ribbon when stirred — about 8–12 minutes. If using a thermometer, aim for approximately 115–120°C (240–248°F) for the thicker, rollable consistency. Be patient and keep heat moderate so it doesn't burn.
4
Finish and cool
Remove the pan from heat and stir in 1/2 tsp vanilla extract. Transfer the cooked brigadeiro into the buttered shallow dish, spreading it evenly. Let it cool at room temperature until it is cool enough to handle, about 30–60 minutes. For faster setting, refrigerate uncovered for 20–30 minutes, but don’t let it get rock-hard — you want a pliable, firm but scoopable texture for rolling.

5
Portioning
Once the brigadeiro mixture is cool and has a pliable, firm texture, butter your fingertips lightly with a little of the reserved 1 tsp butter to prevent sticking. Using a teaspoon or small melon baller, scoop about 1 teaspoon (roughly 12–14 g) of mixture for each brigadeiro. You should get about 20–24 small truffles (serving depends on size).
6
Rolling
Roll each scoop between your buttered palms into a smooth ball. If the mixture sticks excessively, chill for 5–10 minutes and try again. Immediately roll each ball in the shallow bowl of chocolate sprinkles, pressing gently to adhere an even coating.
7
Plating and storing
Place finished brigadeiros into mini paper cups if using. Keep them in a single layer in an airtight container. Store at room temperature for up to 2 days in a cool place, or refrigerate for up to 1 week. If refrigerated, let them sit 10–15 minutes at room temperature before serving to soften slightly.