Brigadeiro recipe: satisfy your South American sweet tooth

South America has got a famous sweet tooth. It’s understandable. This is where sugar cane comes from after all (Brazil is actually the world’s largest producer of the stuff). Combine dairy staples like sweetened condensed milk and you have the foundation for nearly every South American dessert, including the one we’ll be making today: Brigadeiro.

Originating from Brazil, this is sort of the country’s answer to the truffle (or the Chocolate Crackle): condensed milk heated with coco powder, rolled with butter and chocolate sprinkles (can you feel your arteries clanging shut right now?)

Here’s how you make it. Super easy. Super delicioso.


  • 3 tablespoons of unsweetened cocoa powder
  • 1 tablespoon of unsalted butter
  • 395g of sweetened condensed milk
  • chocolate sprinkles/almonds/cocoa powder (for dusting)

Image c/o Van Sweet, Flickr


Chuck the cocoa powder, butter and condensed milk in a saucepan over medium heat. Cook slowly, stirring as you go, for about 10 minutes. The mixture should start to thicken and come away from the side of the pan.

Take it off the heat and let the mixture cool on a greased plate or bowl.

Then use your hands to form little walnut-sized balls. Grease up your fingers with some butter first to stop the mixture sticking. Once you’ve got a good shape, roll the balls in anything you like! Flaked almost, cocoa powder and hundreds and thousands are all delicious, but for authenticity try the long chocolate sprinkles. It should look something like this:

Chuck them in patty cases and eat immediately (if you like your truffles gooey and warm). Alternatively, pop them in the fridge for an hour or so and they’ll hold their shape much better.

They should last in an airtight container in the fridge for about a week (as if).

Feature image c/o Van Sweet, Flickr 


Brigadeiro recipe: satisfy your South American sweet tooth was last modified: January 25th, 2016 by James Shackell