Brigadeiros (Brazilian Chocolate Truffles)
Why this recipe works
- Simple ingredient list: Condensed milk, cocoa and butter create a rich chocolate base without needing cream, tempering or specialist confectionery equipment.
- Soft fudgy centre: Cooking the mixture until it pulls from the pan concentrates the condensed milk into a thick, smooth texture that holds its shape once chilled.
- Easy to prepare ahead: The truffles keep well in the fridge and can be served cool or briefly brought towards room temperature for a softer bite.
Get the most out of this recipe
Timing notes
- Chill before rolling: The mixture needs to be firm enough to shape cleanly; if it feels sticky, chill it a little longer before rolling.
- For a softer texture: Serve straight from the fridge for a firmer bite, or let the brigadeiros stand briefly at room temperature for a fudgier finish.
Common mistakes
- Avoid scorching the base: Keep the heat medium-low and stir constantly, especially once the mixture starts to thicken.
- Cook until it holds a trail: The mixture is ready when a spoon dragged through the centre briefly reveals the bottom of the pan before the mixture closes back in.
Ingredient swaps
- Classic coating option: Swap the mini chocolate chips for cocoa powder if you prefer a simpler, cocoa-dusted finish.
Make-ahead tips
- Prepare in advance: Roll and coat the brigadeiros ahead of time, then store them in an airtight container in the fridge until needed.
- Freeze after shaping: Freeze in a sealed container and defrost overnight in the fridge before serving.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a saucepan over low heat. Add the sweetened condensed milk and cocoa powder, and stir until completely smooth with no dry pockets of cocoa.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and starts to pull away from the sides of the pan. You should be able to drag the spoon through the middle and see the base of the pan for a second or two before it closes back up.
- Scrape the mixture into a mixing bowl and leave to cool for 10 minutes. Chill until firm enough to roll, about 25 minutes.
- Tip the mini chocolate chips into a bowl. Roll the chilled mixture into 12 small balls, then roll each one in the mini chocolate chips to coat all over.
Recipe notes
Tips
- Keep the heat medium-low and stir constantly to prevent scorching; if you see any dark specks on the base of the pan, lower the heat straight away.
- If the mixture is too sticky to roll, chill it for another 10 minutes, then roll quickly with lightly buttered hands using a little of the unsalted butter.
Substitutions
- Replace mini chocolate chips with cocoa powder for a classic cocoa-dusted finish.
Storage
- Refrigerate up to 5 days
- Store in an airtight container in the fridge. Serve cool or let stand at room temperature for 10 minutes for a softer, fudgier texture; freeze in a sealed container and defrost overnight in the fridge.
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Recipe overview
- Servings: 12 pieces
- Total time: 1h (20min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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