Brazilian · Dessert

Brigadeiro

Condensed milk cooked down with cocoa and butter to a thick fudge, rolled into balls and coated in chocolate sprinkles.

StyleClassic
MethodSimmering
Dietvegetarian
DifficultyEasy
Chocolate brigadeiros in gold paper cases, rolled in chocolate sprinkles
Brigadeiro.jpg by User Mayra (Maych) on Flickr
CC BY-SA 2.0. Cropped and colour-adjusted for this site.

Method

  1. Combine the 395 g condensed milk, 30 g cocoa powder and 20 g unsalted butter in a heavy-based saucepan over a low heat. Cook for 15m, stirring constantly, until the mixture thickens enough that a spoon dragged across the bottom of the pan briefly leaves it visible before the fudge flows back together.

    cook · 15m

    The mixture is done when a spoon dragged through it briefly exposes the bottom of the pan before the fudge flows back over. Stopping earlier leaves it too soft to roll once cool; stopping later makes it stiff and hard to shape.

    Common pitfallLeaving the pan unstirred for more than a few seconds lets the milk solids catch on the base, and a scorched batch tastes of it right through. It wants a low heat and a spatula moving constantly, scraping the bottom and corners.

  2. Scrape the fudge onto a plate, smooth it out and chill for 1h, until firm enough to roll without sticking to your hands.

    rest · 1h

  3. Roll the fudge into small balls between lightly buttered palms, then roll each ball in the 120 g chocolate sprinkles to coat completely.

    prep · 20m

Ahead of timeThe cooked, unshaped fudge keeps covered in the refrigerator for up to three days before rolling.
FreezingFreeze the rolled, coated balls in a single layer until solid, then box them for up to two months; thaw in the refrigerator.
FreezesYes.