Marieli’s Brigadeiro (Brazilian-Style Truffles)

I’d never heard of Brigadeiro until Marieli, one of my readers, told me about this Brazilian-style truffle some time ago. I also read that it’s a popular candy in Brazil, was created in the 1940s, and is thought to have been named after Brigadier Eduardo Gomes. As Marieli says, “The ingredients are always the same: condensed milk, butter, and cocoa powder.” There are some different versions, but she gave me the instructions for the traditional Brigadeiro. Marieli recommends using a large wooden spoon to stir the mixture if you have one, which I did, and it worked beautifully.

These candies are chewy, chocolatey, and super yummy–they remind me of chocolate caramels. They would make great treats and food gifts for Christmas, Valentine’s Day, St. Patrick’s Day, Easter–anytime you want to make or give some special sweets. If you need to make a large batch, you’ll want to double the recipe!

Marielli also said she often uses this Brigadeiro mixture poured over cakes as a frosting (see note in recipe below)–she did that with Pam’s Pumpkin Sheet Cake, pouring the warm Brigadeiro mixture over the cake instead of frosting it with the cream cheese frosting. She also sprinkled roasted almonds on top. Sounds like a great idea, doesn’t it?

Here’s the recipe—thanks so much, Marielli, for sharing it! 🙂


  • Servings: 10
  • Difficulty: easy
  • Print

Makes about 20 to 24 truffles

3 Tablespoons salted or unsalted butter, plus an additional Tablespoon unsalted butter to use on your hands when rolling mixture into balls (if using unsalted butter in recipe, add 1/8 teaspoon salt to the mixture when you’re cooking it)
2 Tablespoons sweetened or unsweetened cocoa powder (Marieli uses sweetened; I used unsweetened since that’s what I had on hand)
1 (14-ounce) can sweetened condensed milk
1 cup of chocolate sprinkles for rolling the truffles in (you could also use shredded coconut or finely chopped nuts)
Mini baking cups

Place a small to medium non-stick saucepan over medium-low heat on your stove. Add the butter, letting it melt slowly and completely (don’t let it get to a boil).

Remove saucepan from heat and mix in the cocoa powder, blending well to avoid lumps.

Place saucepan back over medium-low heat and add in the sweetened condensed milk, blending everything well. Stir mixture continuously for 20 to 30 minutes, or until you pass the spoon across the bottom of the pan and notice the mixture is thick enough to separate for a few seconds (my mixture was cooked enough after 20 minutes). Note: It’s important to stir the mixture continuously so it doesn’t stick to the bottom and sides of pan, making the mixture lumpy).

Turn off heat, remove pan from stove and pour mixture on a large plate (Note: if you want to use the Brigadeiro as a frosting, you can pour it over your cake at this time). Let mixture cool on plate for easier handling (to cool more quickly, place in refrigerator for 20 to 30 minutes—but don’t cool it too much, or the sprinkles won’t stick to the mixture when you roll it into balls).

After mixture has cooled a little, rub a small amount of unsalted butter inside your hands so the mixture won’t stick when you’re rolling it into small balls.

Scoop the mixture with a regular teaspoon (not the measuring teaspoon) and put it in the palm of your hand. Roll into the shape of a 1″ ball (mine were slightly smaller). Then dip and roll the ball in sprinkles, covering the entire surface and place in a mini baking cup.

Repeat with the remaining mixture, rolling into balls, covering with sprinkles, and placing in baking cups. Add more butter to your hands as necessary for easier rolling.

Recipe from NancyC |

Have you made or eaten Brigadeiro before?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday, Happiness is Homemade.


32 thoughts on “Marieli’s Brigadeiro (Brazilian-Style Truffles)

  1. apuginthekitchen

    I had a Brazilan friend who made these with just condensed milk and coconut, they were good but I like yours better. I like the chocolate addition a lot!!! They really look good.


    1. nancyc Post author

      Thanks! I have seen some recipes where they’re rolled in coconut. Being a chocolate fan, I like the addition of chocolate, too! 🙂


  2. Loretta

    Yum, Brazilian truffles eh? They should go well with my Brazilian post posted before FF. Love that country, the food, the people, just wonderful! I could down a couple of those with no problems 🙂


  3. giselma

    1 lata de leite condensado,1 colher de manteiga 4 de cacau em pó,leva ao fogo até soltar do fundo da panela e faz bolinhas passando na mão manteiga e passa no chocolate granulado. o melhor doce
    do mundo!


  4. Jhuls

    I made these delicious desserts once and I really loved them. It’s been a while since that that time and I am missing it again. Glad you cam with these divine dessert. Happy FF, Nancy. xx


  5. Pingback: Fiesta Friday #59 | The Novice Gardener

  6. milkandbun

    What a lovely truffles, Nancy! and you put them in such beautiful ‘bowls’, we need to make some tea and eat them immediately!
    Thank you for sharing at FF!


  7. Bam's Kitchen

    Nancy you have me craving chocolate and caramels like crazy. These little Brazilian truffles are exactly what I need to satiate my craving. Gorgeous photos. Pinning, of course!


  8. Nancy

    Wow! These truffles look outstanding, Nancy! Surprisingly, they don’t seem too difficult to make. I love that you rolled them in chocolate bits…delicious!


  9. Erika

    I’m a big fan of these candies! And instead of chocolate you can add almost anything, coconut flakes, ground nuts, strawberry jelly, candied pineapple, grated Parmesan cheese, the sky is the limit!


  10. MyKabulKitchen

    These look heavenly, love how simple the recipe is yet such a cute and impressive dessert…my cousin would make these for dinner-parties and would get rave-reviews I believe her recipe is quite similar to yours 🙂



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