Brigadeiro is a very traditional sweet. It’s like a bonbon but more creamy and sweet. Usually the recipe is made with chocolate powder but I’ve made some changes as me and some friends abroad prefer it less sweet, so I put cocoa powder instead. If you like coffee taste, you can add a very little amount of coffee powder, just a suggestion.
- 1 can of condensed milk (14Oz/397g) – recommend Nestlé Carnation
- 3 tablespoons of cocoa powder – recommend Cadbury Bournville or chocolate powder if you prefer
- 1 full tablespoon of non salted butter
- chocolate sprinkles – recommend Dr. Oatker
- Get a medium saucepan over medium heat
- Put the butter, condensed milk and the cocoa powder (in this order, one after other)
- Cook it non stop otherwise it’s going to burn on the base.
- Keep stirring until it’s very thick.
- When the mixture starts to “unglue” the saucepan, then it’s ready
- Leave it resting to cool the temperature enough to handle
- On a cup or bowl, put the chocolate sprinkles
- In order to not stick the balls to your hands, spread butter on both hands
- Start rolling and add butter every time it starts to stick, if the butter doesn’t work, wash your hands every time is needed
- After rolling each ball, put it and roll into the chocolate sprinkles bowl (if you don’t want to make a mess, use a teaspoon to help)
- Wait a bit to set down and…Voilà! It’s ready!
STEP 8 – Rolling on the sprinkles! The traditional one!!!
Obs. But you can be creative and use other kinds of sprinkles rather than the original as the photo above.