Brigadeiro

🧂 Ingredients

• 400 g Sweetened condensed milk(Use full-fat for best results.)
• 4 tbsp Unsweetened cocoa powder(Good quality cocoa powder will enhance the flavor.)
• 2 tbsp Unsalted butter(Plus extra for greasing hands.)
• 1 cup Chocolate sprinkles(Traditionally, these are small, dark chocolate sprinkles (granulado). If unavailable, finely chopped dark chocolate can be used.)

👨‍🍳 Instructions

1. 1

   In a heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, and 2 tablespoons of unsalted butter. Whisk thoroughly to ensure the cocoa powder is fully incorporated and there are no lumps.

   ⏱️ 3 minutes
2. 2

   Place the saucepan over medium-low heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, ensuring you scrape the bottom and sides of the pan to prevent scorching. The mixture will gradually thicken.

   ⏱️ 15-20 minutes
3. 3

   Continue cooking and stirring until the mixture thickens considerably and starts to pull away from the bottom and sides of the pan when tilted. This is often described as reaching the 'brigadeiro point' or 'ponto de brigadeiro'. It should be thick enough to hold its shape.

   ⏱️ Ongoing from Step 2
4. 4

   Pour the cooked mixture onto a lightly buttered plate or shallow dish. Spread it out evenly. Allow it to cool at room temperature for about 30 minutes, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 1.5 to 2 hours, or until firm enough to handle.

   ⏱️ 2 hours (minimum chilling)
5. 5

   Lightly grease your hands with butter. Scoop about 1 tablespoon of the chilled mixture and roll it into a smooth ball between your palms. Repeat with the remaining mixture.

   ⏱️ 10 minutes
6. 6

   Place the chocolate sprinkles in a shallow bowl. Roll each brigadeiro ball in the sprinkles, ensuring it is evenly coated on all sides. Place the finished brigadeiros in small paper candy cups or on a serving platter.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Constant stirring is crucial to prevent the condensed milk from burning and to achieve a smooth, even texture.
• ✓The 'brigadeiro point' is reached when the mixture is very thick and pulls away cleanly from the bottom of the pan when you tilt it. If it's too soft, it will be difficult to roll.
• ✓For a richer chocolate flavor, you can use a good quality Dutch-processed cocoa powder.
• ✓Ensure the mixture is completely chilled before attempting to roll the balls; this makes it much easier to handle and prevents them from becoming sticky.
• ✓The traditional sprinkles are small, dark chocolate strands (granulado). If you can't find them, very finely chopped dark chocolate can be used as a substitute.

🔄 Variations

• Beijinho: Replace cocoa powder with shredded coconut and use white chocolate chips (optional).
• Casadinho: Make half the batch with cocoa and the other half plain (vanilla), then combine and roll.

🥗 Nutrition

Per serving