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Brigadeiros (Brazilian Chocolate Fudge Balls)

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Ah, brigadeiro…What would my childhood — and adult life, too– have been without it?

How to explain it to other mortals that so far haven’t had the pleasure of trying brigadeiro (s)?

Well, I will try!

Brigadeiro (Portuguese for Brigadier) is more than just a chocolate fudge ball made of condensed milk, butter, and cocoa powder.  It is the most popular and beloved ‘candy’ (docinho) of Brazil.  From north to south, it is a national passion.

It was created in the 1940s and named after Brigadier Eduardo Gomes, who once ran for president of Brazil.

brigadeiro, brigadeiros

This delicious fella — meaning the ‘candy’– is often served at birthday parties, but can also be found at almost any type of party.  It is typically rolled into balls which are covered in granulated chocolate; at least that is the way brigadeiros are usually served at children’s birthday parties.  However, it can also be consumed unrolled, with a spoon (Brazilian pregnant women are well aware of that!) or used as a topping or filling for cakes, cupcakes, brownies, and pastries.

The truth is, no Brazilian kid’s party is complete without these fudge balls — including my own children’s here in the U.S.  It is so ridiculously simple to make it, and yet so incredibly addictive, that it has been permanently imprinted into my psyche and into that of all the other Brazilian grownups whom I know too.

Why?  Because it is so good, and as unforgettable as a mother’s love…

Ah, dear reader, happiness is on the way…

Have a delightful weekend filled with these beloved fudge balls!

brigadeiro, brigadeiros

Runyon_PetBed

 And here is the video on how to make brigadeiros:

brigadeiro, brigadeiros
5 from 9 votes
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Brigadeiros

Brigadeiros -- Brazil's famous and most beloved chocolate fudge balls...They are to die for!
Prep Time 22 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 28

Ingredients

  • 1 can sweetened condensed milk 14-ounce
  • 1/4 cup baking cocoa powder
  • 2 tablespoon unsalted butter (softened) plus extra to grease plate and hands
  • 1 tablespoon pure vanilla extract
  • Chocolate vermicelli or good quality chocolate sprinkles

Instructions

  1. Whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the butter.
  2. Stove: Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again.
  3. brigadeiro
  4. Microwave: Pour mixture into a deep microwaveable bowl. If 900 watts, let cook on full power for about 6 minutes -- removing and stirring at least every 2 minutes, or until thick enough to be rolled (remember that when it cools down, mixture will be thicker). While it is cooking, do not leave the microwave unattended because mixture will rise and possibly bubble over, making a mess. Every time it rises, pause until mixture settles back down. If 1100 watts, cook at 80 % power. Double batches take more time to cook.
  5. When chocolate fudge is ready, remove either from the stove top or microwave, mix in the vanilla extract and spread mixture onto a greased plate.
  6. brigadeiro
  7. Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 ( or 1 ) Tablespoon as measurement. Then, dredge gently in the chocolate vermicellis until totally covered, and place into paper bonbon cups.
  8. brigadeiro

Recipe Notes

These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls.
If you don't get the right consistency and the cooked mixture is so soft that cannot be rolled into balls, the alternative is to serve brigadeiros pipped on spoons or into shot glasses/cups to be eaten with small spoons -- like we do in Brazil.

 

 

By the way, these are perfect for Easter.

   

They are perfect for Christmas as well:

I hope you try brigadeiro (s)!!! Brigadeiro is the bomb! Brigadeiro is quick and easy to make, and super decadent as well! Brigadeiro, brigadeiro, brigadeiro…I love you! 

Brigadeiro

Super delicious brigadeiro...

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Comments

  1. Ah, Denise! Reading your article about Brigadeiros made my mouth water and my mind travel in time as I remembered many birthdays parties and lots and lots of “docinhos” and especially Brigadeiros. You are so correct: it is not a birthday party if you do not have a lots of Brigadeiros present, ready make every mouth happy! Thank you for the thoughts.

    Sofia Newton

    Reply

  3. Denise! Achei seu blog hoje e estou pinning como louca! Menina, quanta receita boa! Que saudade me da’!
    Sou do Ceara e moro na California faz onze anos. Seus brigadeiros de Natal sao lindos. Ontem mesmo estava falando que esse ano vou fazer brigadeiro para todo mundo no Natal.
    Parabens pelo maravilhoso blog. Um abraco

    Reply

    • Hi, Denise! I am so sorry. The brigadeiro ” dough” is ready (fully cooked) when it has thickened enough to see the bottom of the pan while pulled aside with a wood spoon and also is running slow. When it cools down it will be even thicker.
      But since yours is already soft, what you can do is using this trick: Let it cool down into a greased plate at room temperature and then, place in the refrigerator for 30 to 60 minutes. Then, grease your hands with unsalted butter, and try to shape into small balls, roll with sprinkles, and place into bonbon cups. You can serve them slightly chilled. In Brazil, we also serve brigadeiro in cups. I mean, we make soft brigadeiro and pour into mini to small cups/glasses, decorate with sprinkles on the top, and serve with spoons. We call “brigadeiro de copo” (brigadeiro in cups).
      So do not worry! In general, it takes about 2 to 3 times to get brigadeiro ‘ dough” right. I hope this helps!

      Reply

      • Perfect – I do not have chocolate vermicellis. Will use hot chocolate powder, instant type. Or ground toasted nuts. But now I see the cups with a spoon, perfect. If they do not firm up, will be shamlessly perfect candy anyway. Love the flavor, very mild and creamy.

        Reply

        • I am so glad you enjoy these brigadeiros, Essa! Absolutely!!! If you don’t have vermicelli, you can use chopped nuts, chopped candy cane, shredded coconut, another type of sprinkles, etc instead. If necessary, you can refrigerate the “dough” before rolling them. Wishing you a very Merry Christmas and a fabulous New Year!

          Reply

      • Amy, the problem is not the amount of butter in my recipe but rather getting the right consistency for the brigadeiros. If the amount of butter was a problem, why have mine always come out right (not soft)? I always use this same recipe and roll them without any problem. Please, watch my video and you can see several of the factors that can affect the doneness for brigadeiros.

        Reply

  5. Hi, Denise! I love your recipes because they remind me of Brasil!

    I have a question. When I lived there, a special treat was bolo de brigadeiro (I think!). It was a delicious chocolate cake with brigadeiro frosting. Do you know what I’m remembering? I hope you can tell me what it was and how to make it. Abracos!

    Reply

    • Hi, Margie! Thanks a lot. Yes!!! The brigadeiro cake is a simple two to three-layer chocolate cake with both brigadeiro filling and topping. Although I haven’t published a brigadeiro cake recipe on my blog, I have a recipe for brigadeiro cupcakes. Make a simple chocolate cake and use the homemade brigadeiro frosting that is in the post (link) below to fill and top your cake. Then, sprinkle chocolate sprinkles or vermicelli on top. If you will be making the cake using a cake mix, please double the amount of eggs stated in the box so your cake can be heavy enough to support the weight of the brigadeiro frosting without collapsing. I would also add more sugar (1/2 to 3/4 cup) to make it more similar to the traditional Brazilian cake. Of course, for a cake, you will have to double or triple the frosting recipe depending on the the amount of layers and size of the cake. Here is the link:

      http://www.frombraziltoyou.org/brigadeiro-cupcakes/

      Wishing you a great week! Thanks for stopping by.

      Reply

  6. I’m so glad to see this recipe. A friend tried to teach me how to make them but it’s all wrong for me without measurements.

    Reply

    • Ava:
      My fave way to make brigadeiro is on the stove top because one can have better control of its cooking point. Follow the recipe and let it cool before rolling into balls. If necessary, refrigerate the “dough” for about 20 minutes before rolling into balls. Always grease your hands with unsalted butter before rolling. It helps a lot! You can use this same recipe to make brigadeiro served into mini cups or brigadeiro frosting to fill and top cakes and cupcakes.For this, you only have to add a bit of heavy cream after the brigadeiro dough has cooked to make it much softer. Enjoy!

      Reply

  7. Oh my! Oh my! I think my heart just skipped a beat! I love everything about these fudge balls. I have never been to Brazil but I’m sure I could fly over just so I can stuff my face with a few dozens of these!
    they look amazing! Love the colorful sprinkles!
    Thanks for bringing them to this month’s #chocolateparty

    Reply

    • Thanks, Roxana! The great think about these fudge balls is you can make them at home — not tickets necessary… They are ridiculously simple and quick.
      It is a pleasure to participate in your chocolate party. Congrats on its second anniversary and success!

      Reply

  8. My mom and I used to make these together when I was a kid. I helped roll them, but we used granulated sugar. After decades, I had forgotten how to make them. Thanks so much for the recipe. It all came back to me just reading the ingredients.
    I was also looking for a sweet potato candy recipe – docs de batata. Do you have one? I’ll continue to look on your site. Is another candy mom and I used to make together. So you can see why I absolutely need it 🙂

    Reply

    • Hi, Sandra! Thanks for stopping by and welcome to FBTY…
      I am glad that you found this brigadeiro recipe. I hope you make these and enjoy… This is the traditional recipe! Chocolate sprinkle are usually used to roll brigadeiros although colorful sprinkles, granulated sugar, and others can also be used to top them. It’s really up to one’ s taste.
      Unfortunately, I don’t have any recipe for sweet potato candy (docinho de batata). What I do have is a pumpkin candy recipe or pumpkin brigadeiro which you can use it to make the sweet potato candy. You only have to use peeled, boiled, and mashed sweet potatoes instead of mashed or canned pumpkin. It is an easy substitution. Here is the link:

      http://www.frombraziltoyou.org/pumpkin-brigadeiros-brigadeiro-abobora/

      Wishing you a wonderful weekend!!

      Reply

    • Hi, Sharon!!! I know… Every single time that I make them, my family and I eat them like there is no tomorrow. We love brigadeiros so much that we make not only the fudge balls (which many times we don’t even roll — we eat by spoonfuls), but also roll cake, frosting, mousses, etc. 🙂

      Reply

  11. My daughters and I are currently studying South America in our homeschool studies. Our first stop was Brazil! Thank you so much for the delicious recipe and fun background!

    Reply

      • I’m sorry, did not see that. I made my first batch and they are fabulous!

        Can I double the recipe without any problems or should I make two batches separately?

        (I am trying to make enough to share with everyone at work)

        Reply

        • No problem, Nancy!
          Yes, you can double the recipe without problems. I do this all the time because it is a family favorite. 🙂 They disappear pretty quick at my household. My eldest daughter and I don’t even wait to roll them into balls… We eat brigadeiro by spoonfuls! 🙂
          But by doubling the recipe, it will take a little longer to be cooked (NOT the double of the original time). Follow the recipe guidelines and everything will be fine. I hope your co-workers enjoy these brigadeiros. Have a great week!

          Reply

  13. Que tal uma receita em espanhol então?

    Just kidding, this is one of the better blogs I have seen for Brigadeiros. How do you say, they are pra caramba.

    Reply

  14. Hello! I saw a video of Facebook about making these. I thought I remembered it right, and tried it today. But I remembered that it said to use half a stick of butter, and no vanilla. Then I rolled them in more cocoa, sort of truffle-style even though I saw in the video to use white sugar. They are a little soft, but I think it’s the way they should be?

    THEN I experimented with another batch, and used flavored hot chocolate instead of cocoa. They are super-soft, and after I rolled them they turned into disks instead of balls! LOL Do you know if the rest of the ingredients in the hot chocolate messed it up, or maybe I just didn’t cook that batch long enough? I want to play with other hot chocolate flavors, but don’t want to keep making disks…

    Reply

    • Hi, Peggy!
      About 13 years ago when I got married and came to live in the US, I tried to make mine with hot cocoa mix. It was a disaster!!! Honestly, the texture was not the same as the brigadeiros from my home country. Hot cocoa mix simply does not work for brigadeiros because contains a lot of sugar changing their fudgy texture. You have to use cocoa powder which is made from ground chocolate solids. Too much butter also makes them too soft and flat. Follow my recipe, which it is the traditional recipe for brigadeiros, and will get them right. The vanilla extract is optional. I added it to the traditional recipe because it makes them more delicious without changing the texture. Brigadeiros are traditionally rolled in chocolate sprinkles but a few folks roll them in white granulated sugar when they don’t have chocolate sprinkles in their pantry. If you would like to play with flavors, you can use my recipe omitting the cocoa powder and vanilla, and adding flavoring extracts instead. This way you will have white brigadeiros with different flavors (e.g. almond flavor b/c almond extract). Another good way to play with flavors is flavored gelatins. In Brazil, there is a strawberry brigadeiro recipe. Instead of using cocoa powder, we use strawberry gelatin to give both color and flavor to the strawberry brigadeiros (in this case, if the recipe asks for 2-3 Tbsp of cocoa powder, you use 2-3 Tbsp strawberry gelatin instead). Let me know if you have any other questions. Have a great week!

      Reply

  16. I was introduced to Brigadeiro the other day by my friend Átila (from North East Brazil) and fell in love immediately, I have just tried this recipe and it tastes fantastic! I think this is going to mean I have to step up the effort at the gym, but it’s well worth it!

    Reply

    • Hi, Kent!
      I am so glad that you stopped by. I am also from Northeastern Brazil.
      Brigadeiro is the most popular and beloved “candy” in/from Brazil, present at every single birthday party and other celebrations… It is also one of the fave snacks down there. At my household, we love it so much that we don’t wait to have brigadeiros rolled into balls. We eat brigadeiro by spoonfuls. 🙂
      Since you learned how to make brigadeiros (and they can be very addictive as you already know), I wish you good luck. 🙂
      Have a great week — and exercise routine! 🙂

      Reply

    • Hi, Wendy! Absolutely! But for this, you can make the brigadeiro “dough”, let cool at room temp, roll them, and freeze in a ziploc bag… but please only roll the brigadeiro balls in the sprinkles once thawed.

      Reply

  18. Hi love the recipe but I keep getting bits in my brigadeiro, like some of the cocoa powder is clumping togeter into small bits. Any idea as to how to remedy this?

    Reply

    • Hi, Jordan!
      I see. No worries! It’s pretty easy to solve this issue. What you have to do is to whisk well the sweetened condensed milk with the cocoa powder until obtaining a homogeneous mixture before cooking. It helps if you add the cocoa powder little by little while whisking. Then, add the butter and cook the mixture according to the instructions. Enjoy!

      Reply

      • Thank you so much for responding Denise!! I will give it a try! They were still loved and with the sprinkles no one noticed the bits, but I sure am glad to have a solution!! These are so tasty and my husband loves that they are not as overly sweet and you would think they would be!

        Reply

  19. I just made these using your microwave version! The “dough” tended to rise up every 30 seconds, so what I did when that happened was take it out and stir before putting it back in. After it was done I melted 3 slivers of butter on a big plate, then poured a tiny bit of vanilla extract on that and spread the melted butter and vanilla around the whole plate with the round side of a spoon. After I rolled the truffles I dropped them in cocoa instead of sprinkles! They’re currently setting in the fridge, but they look and smell HEAVENLY!

    Reply

    • You won’t regret it, Gabrielle! But please, follow the recipe instructions. If you have a medium, non stick skillet, please use it to cook these brigadeiros because the “dough” cooks faster in wider pans.Please, also make sure the “dough” has thicken and runs slow. The cooking time varies from one stovetop to the other. Enjoy!!!

      Reply

      • Hi Denise!
        I tried rolling it in a ball after i had put it in the fridge for 3 hours but it was so hard to roll it.
        I now have put it in the fridge for a day.
        Will that work?

        Reply

        • Hi, Gabrielle. I have just seen your comment.
          If after all this time in the fridge you could not roll brigadeiros into balls, it’s because you did not cook the mixture enough to get the right consistency. This is a critical step for brigadeiros. When this happens, the alternative is to serve brigadeiros pipped on spoons or into shot glasses/cups to be eaten with small spoons– like we do in Brazil. Later today or tomorrow, I will be uploading a cooking video that I recorded about brigadeiros and you will have a better idea about the right consistency — better than the recipe direction pictures that you see here. I give all the tips how to get the right consistency every time and also how to achieve it quicker — so next time you make brigadeiros you will be able to roll them easily.
          Know that not getting the right consistency at first is not uncommon. Thank you for trying!

          Reply

  23. Finally got around to making these — AWESOME – brought a batch into work today — they LOVE LOVE LOVE them… making more this weekend to share with other various folks!

    Reply

    • Hi, Allison! Your comment made my day. I am so glad you and your co-workers loved this Brazilian treat. Wishing you a delicious weekend, enjoying this childhood fave of mine.

      Reply

  25. I’d love to make these for the Rio opening ceremonies tonight but I only have salted butter. Will it change the taste a lot?

    Reply

  26. Brigadeiros are a little piece of heaven on earth!!! We make them at least once a month!!! Sometimes I substitute the sprinkles for dark cocoa powder. My daugther doesn’t even make the balls… she just eats it as soon as it cools!

    Reply

    • For us too, Soraya! When I don’t find good quality sprinkles, I like to roll them out in granulated sugar. Cocoa powder is also a great choice! My eldest daughter and I love to eat them by spoonfuls as soon as they cool down. 🙂

      Reply

  27. Thank you! They’re soo good! I just wanted to make a little bit, so I made half of everything in the recipe. They came out perfect! I want to use them in every single dessert!

    Reply

    • Hi, Rony! Recipe has to be followed religiously. This is a fudge so it has to be cooked slow and just enough (see time stated in the recipe) to get a thick consistency. Please watch the video as well. It contains important tips on how to achieve the right consistency.

      Reply

  39. Suas Maravilhosas receitas aumentam as possibilidade de novas empreendedoras aprenderem, ainda mais, parabenz.

    Reply

  43. Hi,
    Thank you so much for the recipe. I made them tonight I’m not sure I got the right consistency. Are they suppose to be soft and creamy like a truffle or a little chewy? Mine are a little chewy.
    Regardless, they taste great!

    Reply

    • Hi, Jeannie!
      They have more a consistency of a truffle yet fudgy. If yours were a bit chewy it is because the “dough” was overcooked. The secret is to have it cooked on medium to medium low heat, stirring constantly. As soon as you see the mixture was thickened and the bottom of the pan shows up for a couple of seconds before levels out, it is ready. Please, take a look at our video that it is above the recipe. Thank you for trying though! I am so happy that you enjoyed them despite of their chewy consistency. You will see! You will get right on the second time. Brigadeiros are a simple recipe although getting the consistency right can be a little tricky. It takes a bit of practice. Have a wonderful week!

      Reply

  52. Very easy to make and are absolutely delicious. I recommend having enough ingredients on hand to make a double batch …..I made them for dessert for a dinner party but had to make another batch because I could not keep MY family away from them!!

    Reply

    • So glad to hear it, Cheryl!!!! It is a true family favorite — my hubby and kids go crazy every time I make these.
      Enjoy and have a marvelous day!!!

      Reply

  54. Olha estou apaixonada por este site Receitas deliciosa estou preparando minhas receitas que peguei deste site Esta de parabéns o site muito bem explicado Obrigado por compartilhar estas delicias….

    Reply

  68. Since consistency seems to be the
    main problem for most people when making this candy, can the mixture be tested
    in water? Perhap it is:, “soft ball” when you are able to pick mixture up..

    Reply

    • Hi, Donna! I have never tested the consistency that way but it does not hurt to try. If you follow all the tips from my cooking video, you are able to make this right at first. If you take a look at my You Tube channel, there is one comment from a lady that made a 300-batch of these (actually, according to her 2 children made the batch right at the very first time just by following my tips). I am telling, the tips guarantee success and you wont find anywhere else.

      Reply

  70. Ola, fiquei imprecionado com o que aprende no seu site e já comentei com
    com minha esposa para ficar lendo suas dica e aprender mais como você muito
    obrigado amigo .

    Reply

  73. Bom sou suspeito a falar do assunto, amo brigadeiro.
    Achei ótimas suas dicas, está de parabéns pelo post e obrigado por compartilhar.

    Reply

  74. Sou chocolatra de carteirinha,sou realmente viciada em BRIGADEIRO e amo dicas de receitas sobre eles❤️ amei seu blog e esse artigo então me conquistou.

    Reply

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