Chocolate Brigadeiros

Yield: About 45 balls

Prep Time: 10 minutes

Cook: 4 hours 20 minutes

Chocolate Brigadeiros are an ultra rich, fudgy, and chocolaty Brazilian treat. Rolled in sprinkles and perfectly bite-sized, they're perfect for any party. [caption id="attachment_4829" align="aligncenter" width="550"] Chocolate Brigadeiros[/caption] In my...

11 Responses to “Chocolate Brigadeiros”

  1. #
    SarahRolls — October 29, 2012 at 4:50 am

    Argh, I would love these so much but when I made them they were just too sweet.
    Do you have any idea if different brands of condensed milk have different sweetness levels? I didn’t use any corn syrup or extra sugar and everyone still commented they just tasted of sugar. Even my super delicious dark-as-night cocoa powder and a generous sprinkle of cayenne didn’t really help.

    Any advice? My sweet tooth is apparently not that sweet after all, who knew!
    Sarah x

    • #
      Tessa — October 29, 2012 at 7:56 am

      Actually this particular recipe is a little different from traditional brigadeiros since it uses real dark chocolate. I often find regular fudge too sweet but I didn’t find these brigadeiros too sickly sweet. I actually compared the two brands of condensed milk sold at my grocery store (Carnation and Eagle Brand) and they had the same exact amount of sugar. I think Nestle La Lechera makes a sweetened condensed milk with half the sugar – you might be able to find it in the Spanish food aisle of your grocery store. Or perhaps you could find a European or non-American brand that isn’t as sweet.

  2. #
    Blog is the New Black — October 29, 2012 at 4:52 am

    Never heard of these, but they look terrific!!!

  3. #
    Rebecca — October 29, 2012 at 4:58 am

    @SarahRolls – I don’t know the answer to your question, but I live in Brazil right now and the sweetened condensed milk here is not as sweet as in the US. So the authentic brigadeiros down here are a bit less sweet and they are yummy!

  4. #
    Miriam @ Overtime Cook — October 29, 2012 at 5:42 am

    I love homemade fudge and this looks like a delicious alternative to it! I’m thinking these would be a great way to use that condensed milk I’ve got in my pantry!

  5. #
    Sandy B — October 29, 2012 at 6:42 am

    I had a Brazilian student last year and she would make these for student get-togethers. They are great, but as I’m not a sprinkles fan, I’d try nuts or coconut as well.

  6. #
    SarahRolls — October 29, 2012 at 10:37 am

    Cheers all! I’ll give it another go with real dark chocolate πŸ™‚
    I’m actually writing from the UK so hopefully I’ll be able to find some slightly less sweet condensed milk if I look further afield than Carnation!

  7. #
    Ray — October 29, 2012 at 3:18 pm

    Wow! There’s a lot of ingredients here, I usually make brigadeiro with just 3 of them, haha.

  8. #
    Dani — October 29, 2012 at 7:21 pm

    I am brazilian and I am glad I came across this post because Brigadeiros are one of our hidden treasures. However, for a quick fix we usually just keep it really simple: condensed milk, coco powder and buter…mix it in a pan on medium heat and you know its done when its starts “unstickking” from the bottom of your pan. Take it out, let it cool and roll it up (butter you hands before you do). This might fix it for those that have issues with the sweetness since its doesn’t take corn syrup. There are endless variations to these so honestly just have fun with it. You can take out the chocolate and use a egg yolk..and you’ll have white brigadeiros… melted dark chocolate also works.

  9. #
    what katie's baking — October 29, 2012 at 8:44 pm

    i love your recipe rundown.. such a good idea.
    i had never heard of brigadeiros before, but they sound/look delicious!

  10. #
    Mariana Rangel — September 6, 2013 at 12:02 pm

    I am Brazilian and recipe here is quite different.
    1 can of condensed milk, a pinch of salt and 1 tablespoon of butter to a white brigadeiro. And no corn syrup!
    For a dark one, place cocoa powder (the amount you prefer) or chocolate (whichever you prefer).
    You can make in a microwave or in saucepan stirring constantly until it begins to release the fund.

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