Brigadeiro de chocolate is a classic Brazilian sweet made by cooking sweetened condensed milk, cocoa powder, and butter until thick and fudgy.
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This easy brigadeiro de chocolate recipe shows you exactly how to make these soft, chewy, bite-sized treats at home with just a few simple ingredients.
My recipe cooks the mixture until it reaches the perfect rolling consistency, giving you rich, smooth chocolate brigadeiro that holds its shape and melts in your mouth.
They're ideal for parties, celebrations, dessert tables, or simply enjoying as a quick homemade chocolate treat.
Ingredients You'll Need
- Unsalted butter: Adds richness and helps prevent sticking while cooking and rolling the brigadeiros.
- Sweetened condensed milk: The base of the recipe, providing sweetness and the classic creamy, fudgy texture.
- Bittersweet chocolate or chocolate chips: Gives the brigadeiro its deep chocolate flavor. You can also use unsweetened cocoa powder for a more traditional taste.
- Chocolate sprinkles or vermicelli: Used to coat the brigadeiros, adding texture and the classic Brazilian finish.
How to Make Brigadeiro de Chocolate
Note: Full instructions are provided in the recipe card below.
- Combine chocolate, condensed milk, and butter in a saucepan and heat over low, stirring until thickened, about 12 minutes.
- Transfer to a dish to cool completely.
- Set up paper cups and a plate with chocolate sprinkles.
- Moisten hands with water, scoop and roll the mixture into balls, coat with sprinkles, and place in cups.
- Serve the brigadeiros immediately.
Hint: Use full-fat sweetened condensed milk and real butter for the best texture and flavor. Low-fat substitutes can prevent the brigadeiro from thickening properly.
Storage, Make Ahead, & Freezing
Storage: Store brigadeiro de chocolate in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let refrigerated brigadeiros sit at room temperature for a few minutes before serving.
Make Ahead: The brigadeiro mixture can be made 1 day in advance and stored covered in the refrigerator. Roll and coat with sprinkles just before serving for the best texture.
Freezing: Freezing is not recommended, as the texture can become grainy once thawed.
Camila's Tips and Advice
- For a creamier chocolate brigadeiro, switch from a spatula to a whisk once the chocolate and butter melt. Stir continuously until thickened.
- You can use either a bittersweet chocolate bar or chips. Alternatively, replace the bar with 3 tablespoons of 100% unsweetened cocoa, such as Hershey's, and add 160 ml of heavy cream or whole milk to the mixture. Cook for approximately 15 minutes.
Frequently Asked Questions
How do I know when chocolate brigadeiro is ready to roll?
The mixture is ready when it thickens and pulls away from the bottom of the pan, forming a smooth, glossy mass that holds its shape when stirred.
Can I use cocoa powder instead of chocolate?
Yes. Replace the chocolate with 3 tablespoons of 100% unsweetened cocoa powder and add 160 ml heavy cream or whole milk for proper texture.
Why didn't my brigadeiro thicken?
It likely needed more cooking time or was cooked over heat that was too low. Continue cooking while stirring until it pulls away from the pan.
Can brigadeiro be made without butter?
Butter is recommended for flavor and smooth texture. Without it, the mixture may stick and lack richness.
The sprinkles won't stick.
Lightly moisten your hands with water or butter before rolling. This helps the sprinkles adhere evenly.
Did you know?
Brigadeiro is named after Brigadier Eduardo Gomes, a Brazilian Air Force officer and presidential candidate in the 1940s. The sweet became popular when supporters sold these chocolate treats to raise funds during his campaign-and it has remained one of Brazil's most beloved desserts ever since.
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Recipe
Brigadeiro de Chocolate
Ingredients
- 2-½ tablespoons unsalted butter , plus for your hands
- 14 ounces sweetened condensed milk
- 50 g bittersweet chocolate bar or chips such as Ghirardelli. You can substitute for 3 tablespoons of 100% cacao natural unsweetened such as Hershe'y.
- 1 cup chocolate sprinkles or vermicelli
Instructions
- Break the chocolate into pieces and transfer to a medium saucepan. Add the condensed milk and butter.
- Place the pan over low heat and stir with a spatula for about 12 minutes until it reaches the right consistency: the brigadeiro starts to become creamier, thickening and pulling away from the bottom of the pan - the time may vary depending on your stove's flame, the size and material of your pan.
- Transfer the brigadeiro to a deep dish (or platter) and let it cool - scrape the pan well with the spatula to use all the brigadeiro mixture.
- Let the brigadeiro mixture cool completely before rolling (if you prefer, prepare the mixture the day before and cover it with plastic wrap once it's cool).
- For rolling and decorating the brigadeiros, set out 30 paper cups (size 4); fill a deep plate with chocolate sprinkles and keep a small bowl of filtered water nearby to moisten your hands.
- Lightly wet your hands-this helps the sprinkles adhere better to the brigadeiro.
- Using a teaspoon, scoop out a portion of the mixture, roll it into a ball, and drop it onto the plate with sprinkles.
- Do as many as fit on the plate at once. Roll the brigadeiros in the sprinkles to fully coat them, then place them into the paper cups. Continue this process until you've used all the brigadeiro mixture. Serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
