Brigadeiro is a delicious chocolate confection that is a staple in вrαzíl! The way I describe brigadeiro to everyone is…imagine the fudgiest, smoothest, most delicious chocolatey, caramel candy ever. That is what brigadeiro is. One bite and you can easily understand why this is an adored treat in вrαzílian culture! So rich, dense and chocolatey, perfect for every celebration!
Forget about expensive chocolates or chocolate desserts, these brigadeiros are so simple to make at home, you won’t ever buy fudge again. Absolutely delicious, the best dessert you can get! They also make a nice homemade present, just wrap them nicely, and you’ve got the perfect solution to your search for a fantastic present no matter the occasion.
The traditional version is all chocolate, rolled in chocolate sprinkles but this candy can be made using all kinds of flavors and coatings. I’ve seen brigadeiro made with fruit flavors, liquor, and wh̾i̾t ̾e chocolate… I think pretty much anything goes!
Since I’m a brigadeiro newbie, I stuck with clαssic chocolate but I did experiment with some chopped roasted pistachios and shredded coconut too. Of course, you can use any sprinkles you prefer too!
I encourage you to give this recipe a go. You’ll be amazed at how easy this brigadeiro recipe is! They’re SO GOOD and I can’t wait to make them again!!
1/3 cup unsweetened natural cocoa powder
2 tablespoons unsalted butter, cut into small pieces
1/8 teaspoon fine sea salt
1 1/4 cups sweetened condensed milk
1/4 teaspoon pure vanilla extract
Chocolate sprinkles, grated chocolate, cocoa powder, or other creative coatings to decorate
Grease an 8×8-inch baking pan with a very light spritz of nonstick spray. Set aside.
In a nonstick sk̾i̾l̾let, add the sweetened condensed milk, cocoa powder, butter, and salt.
Place the pan over medium heat and stir often to avoid clumps, melt the butter and dissolve the chocolate powder.
Once the candy begins to boil, reduce the heat to low and simmer. Stir continuously with a heatproof spatula, scraping the sides and bottom of the pan until the mixture thickens significantly, about 15-20 minutes. Stir in the vanilla extract. It’s better to keep the heat low and allow the candy more time to cook down than to rush it and risk scorching it.
It’s done cooking when you drag your spatula through the middle and the mixture doesn’t really move, it should be fully thickened. It should hold shape when you glide your spatula through. The mixture is not too sticky to the pan.
Remove from the heat and pour the candy onto the prepared baking pan. Allow to cool on the counter for 10 minutes then place in the fridge for 1 hours until the candy is somewhat firm with a claylike texture.
In individual plates, pour your desired coatings.
When you’re ready to roll the candy, pull off about 1 tbsp size pieces and roll in between the palms of your hands into 1-inch balls. Butter your hands so the fudge doesn’t stick. Drop each ball into a dish of coating and roll to coat to ensure that the sprinkles stick well.
Place the completed candíєs on a small baking sheet or into small paper candy cups.
You need to keep these in the fridge in an airtight container until ready to serve. At room temp, they soften and begin to melt a little. They won’t melt completely, but they’ll become very sticky and messy.