Tag Archives: Unsweetened cocoa powder

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! 🙂


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 tea spoon (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.

Have you made or eaten Brigadeiro before?

Linked to Fiesta Friday, Inspire Me Monday, Sunday Showcase.

Healthy Chocolate Shake


Who wouldn’t want to have a chocolate shake that’s yummy and healthy, too? I’ve seen lots of variations on this idea, but I wanted to try my own version. I don’t have calorie info on this, but it’s definitely healthy, made with almond milk, unsweetened cocoa powder, and a frozen banana. This has a rich, almost dark chocolate flavor to it, with just a little hint of banana taste–the banana is mainly in there to add creaminess.

It helps if you have a blender that is good at crushing ice, since this recipe also has 10 to 15 ice cubes in it to thicken the shake. I also like to chill my glass in the freezer for a few minutes before pouring the shake in it–it helps keep the shake nice and cool. I had just found this vintage glass I put my shake in few days ago at a flea market–I just love vintage glassware!

Next time you’re craving chocolate, try this out–it sure is nice to enjoy a chocolate shake without feeling guilty!

HEALTHY CHOCOLATE SHAKE by NancyCreative, adapted from SparkRecipes.com

Makes 1 serving

  • 1 medium frozen banana
  • 10 to 15 ice cubes (the more ice cubes, the thicker it will be)
  • 1/3 to 1/2 cup almond milk (use 1/3 cup for a thicker shake–you can also substitute soy milk or low fat milk)
  • 1/2 to 1 teaspoon vanilla extract
  • 2 1/2  to 3 Tablespoons unsweetened cocoa powder
  • 1/2 Tablespoon honey

Break banana into 3 or 4 chunks and put in blender. Add the ice cubes and then the rest of the ingredients and blend everything well. Pour into a tall glass and serve immediately.

Do you have any “healthy” chocolate recipes you like to make?