A little over 4 years ago we had the opportunity to spend the summer in Brazil. Being a baker, I absolutely loved going to the bakeries and seeing all of the different breads, cakes, cookies and confections. I can remember going to get a fresh loaf of bread and seeing a case full of chocolate truffles or bonbons known as brigadeiros (bree-ga-day-ros). I absolutely loved them! I mean what’s not to love about a chocolate caramel truffle? Not much…
Traditionally brigadeiros are served at parties (birthdays or holidays) and are covered in chocolate jimmies. But since we’re fully invested in the World Cup right now, I thought I’d shake things up a bit and roll them in team colors. I have to say, I love how they turned out! Bright, cheery and festive!
Brigadeiros are really easy to make! To start you’re going to want to set a medium saucepan on your stove and add the sweetened condensed milk, bittersweet chocolate, cocoa powder and salt. We’re essentially making a fudge/caramel base. Bring to a low boil, stirring constantly with a large heatproof spoon. Don’t be shy when it comes to stirring, you don’t want the mixture to burn! Reduce the heat and cook for approximately 10 to 15 minutes, until mixture is shiny and thick. It will pull away from the bottom of the pan but you might have to tilt it a bit to see it happen. As soon as the mixture is thick and smooth remove it from the heat. If you overcook it the truffles will be hard and chewy. These are suppose to be mix between fudge and a very soft caramel. Stir in the cream, butter and vanilla until melted and smooth. Pour the mixture into a dish or bowl and cover. Refrigerate for 2 hours or until firm.
Once the chocolate mixture is set remove from the refrigerator and allow to sit at room temperature for 5 minutes. This will help soften it enough to scoop. Using a half tablespoon, scoop balls (approximately 1½” in diameter) and roll into the sprinkles, covering them completely.
You’re going to love these little truffles! Not only do they taste amazing, but they’re so easy to customize! They’d be perfect for any party and would make great gifts too! I hope you’ll give these brigadeiros a try! Oh, and go USA & Brazil 🙂
Brazilian Chocolate Truffles (Brigadeiros Recipe)
Ingredients
- 1 (14) oz can sweetened condensed milk
- 2 oz bittersweet chocolate - chopped*
- 2 tbsp unsweetened cocoa powder
- 1 tbsp heavy cream
- 2 tablespoon butter
- pinch of salt
- 1 tsp vanilla extract
- jimmies (sprinkles)
Instructions
- In a small saucepan over medium-high heat, combine the sweetened condensed milk, bittersweet chocolate, cocoa powder, and salt. Bring to a low boil, stirring constantly with a large heatproof spoon. Reduce the heat to medium-low and cook for approximately 10 to 15 minutes, until the mixture is shiny and thick and begins pulling away from the bottom of the pan (tilting the pan slightly can make this easier to see), taking care to stir constantly. Do not overcook the mixture or it will become too chewy. These are supposed to be a mix between fudge and soft caramel.
- Remove from the heat and stir in the cream, butter, and vanilla until melted and smooth. Pour the mixture into a dish or bowl and cover. Refrigerate for 2 hours or until firm.
- Once the mixture is set, remove it from the refrigerator and allow it to sit at room temperature for 5 minutes. Using a half tablespoon, scoop balls (rounding can be done in the palms of the hands) and roll them in the sprinkles, covering them completely. Serve immediately or place in an airtight container and refrigerate for 2–3 days.
NOTES
Nutrition
Recipe source: adapted from Leites Culinaria, Brigadeiros
Natalie,
This is the first time I have made these any they turned out very sticky. I cannot roll them and they are very soft and not keeping their shape. Do you have any idea what I did wrong?
Thank you.
I have made these for years! I add cherry liquer and roll them in dark cocoa and confectioners sugar…they are always good and I don’t think anyone has ever said they don’t like them!!
Oh wow! Cherry liqueur sounds amazing! I love rolling them in dark cocoa too!
Natalie,
As a brazilian – addicted to brigadeiros, I must say: this recipe is amazing and your brigadeiros are the cutest!
Um beijo!
=)
Thanks Manu 🙂