Brigadeiro – Brazilian Chocolate Truffles

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On this side of the word the supermarkets  started selling  hot cross buns in January  .For a minute then , I thought  Good Friday had come early . Supermarkets started  selling hot cross buns on customer demands . Really ?!?! I just then  finished celebrating  Christmas . Hello supermarkets !!!  let us digest the food  that we ate for Christmas  first !!!

Anyway, now that Easter is just around  the corner , I  thought of posting ‘Brigadeiro’ (Brazilian chocolate fudge ball ).

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The name may sound a bit complicated, but, these truffles  are soooo easy to make .

If you are pressed for time ,these fudgy, chewy – chocolate caramel  balls  will definitely come to your rescue .

All you need is condensed milk , unsweetened cocoa powder  and butter , if you are a fan already , wait till you taste it !

You  certainly can’t go wrong with this recipe .

Total Time:

2 hr 15 min includes  chilling

Cook:10- 20 min
Yield:15 truffles


1 can (395 g/14 ounce  )condensed milk

3 tablespoon unsweetened cocoa powder

½ teaspoon pure vanilla extract

1/8 teaspoon salt

2 tablespoons butter + more for rolling


shredded coconut for coating

chocolate candy coloured candy  sprinkles for coating

Directions :

1.Grease a  large shallow dish with butter . Set Aside .

2.Add little water(1 tbps)  to the cocoa powder and mix well so that there are no lumps .  This  would make step 3 easier , when you  mix the cocoa powder with the condensed milk.

3.In a medium non – stick saucepan , add condensed milk , cocoa mixture  and butter  over medium heat , stirring constantly with a wooden spoon .

4.Reduce the heat to medium low and cook for 15 to 20 mins  until shiny and  thick  and start to pull away from the bottom and side of the pan .  This is ready  when  the  mixture takes a bit to come together when  the wooden spoon is dragged  through the middle .

4.Pour the mixture  into the shallow pan . Cool Completely (Refrigerate  to quicken the cooling time ).

5.Arrange the paper cups  on a baking tray , place the  decorating  ingredients in separate small bowls .  Rub your hands with butter .Use teaspoons or a melon scoop to scoop the truffle mixture  and roll them  into balls .

6.Roll  the  truffles in the sprinkles and set them in  a paper cup .Serve chilled or at room temperature .

Can be stored  in the refrigerator  up to 5 days in an airtight container .

Variations :

The chocolate balls can be rolled  in toasted chopped pistachios , slices almonds or in finely chopped dry fruits.

Recipe Adapted from Giada De Laurentis


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