Chocolate Brigadeiros

Aren’t they great?

I discovered this recipe a few months ago while flipping through a magazine on a flight.  I saw them, immediately bookmarked the page, and knew that they would be making an appearance on the blog around the holidays.  I also think the adorable little four year-old girl sitting next to me got an absolute kick out of looking through the magazine with me, especially since it was completely devoted to sweets.

I did a little research and learned that these sweet treats are named for a Brazilian Air Force commander who was popular during the 1940’s, and they are a common Brazilian bon bon which is served at any type of celebration.  They can be rolled in various types of awesome things, too: granulated sugar, nuts, coconut, chocolate sprinkles.  So when I saw these, I decided to go with the whimsical colorful sprinkles (aka jimmies).  Why not?

Now, these are ridiculously easy to make, by the way. All you need is a little whisking power, a few hours to chill the mixture, and you’ve got it made.  If you need a quick fix for some sort of holiday get-together, these are it.  They are really good, too.  Too good, i.e. I ate way too many of them after I snapped the picture and may have two cavities now.

Chocolate Brigadeiros

Servings: about 2 dozen


1 14-ounce can of sweetened condensed milk

2 tablespoons unsalted butter

2 tablespoons heavy cream

1 teaspoon light corn syrup

1 and 1/2 ounces semisweet or bittersweet chocolate, chopped (**I recommend going with the bittersweet.  Believe me, they are sweet enough as it is already…..)

1 teaspoon Dutch-processed cocoa powder

1 cup colored sprinkles


1. In a 3-quart heavy-duty saucepan, combine the milk, butter, cream, and corn syrup and bring to a boil over medium heat, whisking constantly.

2.  Add the chocolate and cocoa powder and continue to whisk, making sure that there are no pockets of cocoa powder.

3. As soon as the mixture comes back to a boil, turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense, fudgy batter, about 8 minutes.

4. Slide the mixture into a bowl.  (P.S. Don’t scrape the pan.  That stuff is not what you want.)

5. Let the mixture cool to room temperature and then refrigerate uncovered until very firm, 3 to 4 hours.

6.  Put the sprinkles (ahem, jimmies) into a bowl.

7. Using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about one inch in diameter.

8. Drop each ball into the sprinkles and coat entirely.

Slightly adapted from Fine Cooking: Cookies, Brownies, Bars, and More, 2010 Special Holiday Issue.

December 15, 2010 - 8:22 am

Genevieve Le Bel - These just totally made me smile!!!! LOVE! I’m thinking teacher gifts this year!!! Thx for sharing! =)

December 15, 2010 - 8:47 am

Annie - That first photo is my favorite you have EVER taken. Stunning! Love it, and love you 🙂

December 15, 2010 - 9:03 am

Lauren at KeepItSweet - they look so pretty with the sprinkles in the different colored paper cups!

December 15, 2010 - 9:55 am

srlacy - Me, too, Annie! I ordered those little baking cups and knew that they would be perfect. Thanks. I love you, too! 🙂

December 15, 2010 - 9:59 am

srlacy - Genevieve-
I know, right? They are so adorable! And I cannot tell you how simple and easy they are. They are perfect for teacher gifts. All you need is a cute little box!

December 15, 2010 - 5:01 pm

Tiffany @ Conor & Bella - How cute! I love cute little treats like these (who doesn’t?).

December 17, 2010 - 12:58 am

Claire - So cute and what a happy treat. Thank you for sharing. I am glad I stumbled upon your blog while searching for recipes for my vegetarian med school sister. You are very talented! Your blog reminds me so much of one of my favorites ( that is also run by a doctor, too. Cheers!

December 17, 2010 - 6:36 am

srlacy - Claire-that’s so nice of you. Actually I work with Annie, believe it or not, and she was the one who convinced me to start my own blog in the first place. She has more talent in her pinky than I ever will have, but it’s amazing to have such an inspirational and great friend, too!

December 17, 2010 - 11:47 am

mai - hello! i was looking through tastespotting and i saw the brigadeiro photo! it looks totally awesome! =]
i`m from brazil, and here we have that all the time when we need something to cheer everybody up!
but normally over here we just mix 1 can of sweetened condensed milk, 2 or 3 tablespoon of cocoa powder and 1 tablespoon of butter, is very simple and we end up eating in one big plate with spoons! very simple and very tasty too, you should try it! sorry if i spoke to much! i`m definitely gonna try your way too!
Loved your blog! =]

December 17, 2010 - 12:11 pm

Pretty. Good. Food. - Yum, sounds and looks delicious :)!

December 18, 2010 - 11:22 pm

Lizzy M. - I think these are awesome. I made them last year, with the recipe that mai mentioned, and added crushed toasted pecans which made them more flavorful.

December 19, 2010 - 9:24 am

Kelli - So cute! And easy is the key word that caught my eye! I printed your Nana’s Church Window Bar recipe and would love to (attempt to) make it before the holidays. That was a beautiful entry. Love!

December 20, 2010 - 3:23 am

Aku - Anything involving condensed milk gets my vote, yum! But can you enlighten me–what is light corn syrup? And also what does Dutch-processed mean when it comes to cocoa powder? We don’t have labelling like that in England…

December 20, 2010 - 9:55 am

srlacy - Hey Aku!

Here are some helpful links:


February 17, 2011 - 6:19 pm

Tammy Nguyen - LOVE THE RECIPE AND PICTURES! I am making these for my daughters girl scout function and did a trial run this past week. They are absolutely delicious. They dont hold their shape well, any suggestions? Did I do something wrong? How long in advance can I make them?

February 17, 2011 - 6:49 pm

srlacy - Hi Tammy-

Thank you so much for visiting the blog-they are great, aren’t they? They are probably one of my mot favorite things I have ever tried to make!

As far as keeping their shape, I would try to mold them and then get them cold right away-maybe stick them in the freezer for 10 or so minutes and then transfer to the refrigerator.
I ate them up to a week after making them-and I was ok, so I would think a few days to a week would be ok.


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