Table of Contents
Why I Love This Recipe
Brigadeiro is basically a fudgy cross between a truffle and a caramel, and they’re absolutely addictive. What I love most is how simple they are to make (hello, three ingredients!) and how easy it is to customize with whatever toppings you have on hand
Whether you're making a batch for a celebration, gifting them to friends, serving them at a baby shower or just craving a late-night sweet, these are always a hit. Plus, they're naturally gluten-free and a super fun project if you’ve got little hands around to help with rolling and decorating!
Ingredients & Substitutions
- Dutch Processed Cocoa Powder (this is my fav brand)
- Sweetened condensed milk
- Unsalted Butter
- Topping Options are endless:
- Crushed freeze-dried strawberries or raspberries
- Cocoa nibs
- Toffee bits
- Crushed pretzels (for a sweet-salty combo)
- Mini chocolate chips
- Crushed peppermint candies (great for holidays)
- Sprinkles
- Shredded Coconut
- Oreos
- Crushed graham crackers
- Finely chopped pistachios
- Toasted almonds
- Chopped hazelnuts
- Macadamia nuts
- Peanut dust or crushed roasted peanuts
- Matcha powder mixed with sugar
- Finely shredded dried rose petals
- Sesame seeds (white or black, lightly toasted)
- Crushed candied ginger
- Chopped dried fruit (apricots, mango, etc.)
*For a full list of ingredients and instructions please see recipe card below.
How to Make Brigadeiro
Step 1: In a medium saucepan over medium heat, combine cocoa powder, butter and condensed milk. Cook, stirring occasionally for 10 minutes.
Step 2: The consistency should be thick after cooking. Remove the saucepan from the heat and let the mixture rest until cool enough to touch.
Step 3: Scoop the mixture into small balls, about ¾ inch in diameter, and roll in the topping of your preference. Chill before serving.
How to Store Brigadeiro
You can store brigadeiros at room temperature for a few days, but refrigerate them to extend their life to 7-10 days, especially if you are in a hot and humid climate. Place them in a glass container and make sure they are not squished.
How to Freeze Brigadeiro
You can freeze these for up to three months! Freeze in a single layer on a parchment-lined baking sheet and then transfer to a freezer bag. You can thaw them in the fridge or outside when you want to eat them.
Tips & Tricks
Stir constantly—this is not a “walk away from the stove” moment. The mixture can burn quickly if left unattended.
You’ll know it’s ready when the mixture is thick and pulls away from the pan—it should almost resemble soft fudge.
Don’t rush the cooling process! Let the mixture cool enough to handle comfortably before rolling.
Lightly butter your hands before rolling to prevent sticking.
Get creative with the toppings—crushed pretzels, freeze-dried berries, or chopped pistachios are all fair game.
FAQs
What is the difference between a truffle and a brigadeiro?
Brigadeiros are unique in that they are made with sweetened condensed milk. They also do not have a hard chocolate coating, unlike truffles. They are soft in and out, and rolled in toppings.
What if the brigadeiro mixture is too runny to shape?
Let the batter cool more, might help chilling in the fridge for a bit for it to firm up so you can shape it more easily.
Can I make brigadeiro ahead of time?
Absolutely! They keep well in the fridge for up to a week in an airtight container.
Do I have to use Dutch-processed cocoa?
Dutch-processed gives it a smoother, richer flavor, but natural cocoa will work in a pinch—just expect a slightly more intense, acidic chocolate vibe.
Can I make this dairy-free?
Yes, use a dairy-free sweetened condensed milk (there are coconut-based versions!) and plant-based butter.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Brigadeiro
Ingredients
- 3 tablespoons dutch processed cocoa powder
- 14 ounces sweetened condensed milk
- 1 tablespoon unsalted butter
Topping Options
- chocolate sprinkles
- shredded coconut
- crushed oreos
- rainbow sprinkles
Instructions
- In a medium saucepan over medium heat, combine the cocoa powder, butter, and sweetened condensed milk.
- Cook, stirring constantly, for about 10 minutes, until the mixture thickens and pulls away from the sides of the pan.
- Remove from heat and let cool until the mixture is comfortable to handle.
- Scoop into small balls (about ¾ inch in diameter) and roll in your desired toppings.
- Chill in the fridge until firm. Serve cold or at room temperature.
Notes
Sweet Toppings
- Crushed freeze-dried strawberries or raspberries
- Cocoa nibs
- Toffee bits
- Crushed pretzels (for a sweet-salty combo)
- Mini chocolate chips
- Crushed peppermint candies (great for holidays)
- Cereal crumbs (like Fruity Pebbles or Cinnamon Toast Crunch)
- Crushed graham crackers
- Edible glitter or gold leaf (for a fancy touch)
Nutty Toppings
- Finely chopped pistachios
- Toasted almonds
- Chopped hazelnuts
- Macadamia nuts
- Peanut dust or crushed roasted peanuts
Gourmet Options
- Matcha powder mixed with sugar
- Finely shredded dried rose petals
- Sesame seeds (white or black, lightly toasted)
- Crushed candied ginger
- Chopped dried fruit (apricots, mango, etc.)
Good grief this looks so easy and delicious. What a great quick dessert. I think I MUST try it this weekend!!
2 years ago, My Girl Scout troop made these for Thinking Day. They chose Brazil and were so delighted to find such a easy & fun recipe for their food sample. We made 1oo+ and they were eaten up right away by all of the kids I just had a parent text me for the recipe.... they were that memorable!!!!!
Thank you so much for this recipe.
I have a hard time finding Dutch processed cocoa powder near me. Is it possible to sub it with natural cocoa powder?
yup! that'll work!
Can you add rum to the recipe?
haven't tried it that way so I can't say with 100% certainty
They were to soft, left in fridge overnight but still to soft what do I do?
did you make any adjustments to the recipe?
What is the shelf life of Brigadeiros?
I keep them in the fridge for about 2 weeks. Freezer - much longer
I made these last nite and they were like pudding. after leaving them in the refrig overnite ( I put some mixture in mini cupcake cups, they were still like pudding. So this morning I am recooking the mixture to see if I can get them thicker. any ideas what I did wrong?
did u make any adjustments to the recipe? we make them all the time and have never had this issue
I did not make any adjustments except to double the recipe. I oooked it again this morning on low for about an hour and 1/2 It is cooling now but it still is pretty loose. However, when I stir it there are some thicker spots. Hopefully when it is stirred really well and cools it will be a better consistency. PS yes I did stir about every 10 min while cooking.
I'm eating one as I post this! These are amazing!!! They were so easy to make and they were cheap!!!! They are like chocolate balls of heaven!
Do I need to refrigerate these after making them?
yes!
My friend use to make these for party's and now I finally found a recipe so I can't make them to!!
Very easy to make! Stirred until thick which was about 10 minutes and then let cool. Rolled into balls and rolled in some sprinkles. That easy! I like them cold so I refrigerate them. Thanks for the yummy yet easy recipe!
These look super cute and easy!! I can't wait to try these out. Maybe I'll whip up a batch for the big Brazil vs Germany game! I'm not sure that I'll be able to have the self control to scoop these out...unless it's with a spoon 🙂