I’ve got a very simple one for you today. A sweet, easy treat from Brazil. These are less a chocolate truffle and more a chocolate caramel/dulce de leche-type deal, but they’re rich and creamy and totally worth the twenty minutes it takes to make them. A bit of stirring transforms sweetened condensed milk into a rich masterpiece. Married with cocoa powder and a hint of butter, the milk attains a luxuriously creamy consistency without having to worry about the science of the perfect temperatures or over-mixing. These are really hard to mess up.
Brigadeiros were a favorite with Brigadier Eduardo Gomes, one of the heroes in the 1922 lieutenant revolt at the Copacabana Fort. When he was a candidate for the Brazil presidency in 1945- the first year Brazilian women could vote for president -ladies who supported him sold these chocolate sweets in fundraisers. How Eduardo Gomes’s campaign slogan, “Vote no brigadeiro, que é bonito e é solteiro” (Vote for the brigadier, who’s good-looking and single), didn’t grant him victory, is beyond me. Seriously, if good looks and chocolates don’t win you the presidency I really don’t know what will.
If I had found these before the World Cup I would have been all over them. I discovered them thanks to London Eats, just a little late, but better late than never. I’ve made quite a few batches of these, varying the toppings from cocoa powder, coconut, pistachio, crushed pumpkin seeds (for a seasonal touch) and sprinkles. I feel like I should ditch my day job and open up shop as a chocolatier, apron around my neck, hair tucked under a hat, arranging little treats like little works of art, honing the craft and science behind rich and wonderful chocolates and chatting with customers…but I digress.
For all of you celebrating Rosh Hashana, make a batch of these for a sweet New Year. I’ve got a challah experiment in the fridge as we speak (fingers crossed that I don’t bake a brick). I’ll hit you up with that recipe next week if it actually works out. Until then, make these. I won’t tell anyone if you take the spoon directly to the bowl and eat them before forming them. Amid the array of amber-colored treats on the tables right now, this simple, fast dessert is definitely one to keep on the burner.
Ingredients:
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon butter
- 1 (14 ounce) can sweetened condensed milk
- toppings (chocolate sprinkles, coconut flakes, pistachios, whatever you want)
- candy wrappers/mini muffin tins (they’ll make you look totes profesh)
Directions:
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. You’ll know when it’s done, when you run a spoon through it, you’ll be able to see the bottom of the pan. Remove from heat and let rest until cool enough to handle. Form into small balls and refrigerate. Serve when they’re nice and cold. Look like a hero. 
I suspect you can’t buy those in New York and therefore you probably could give up your day job!
Great recipe and back story 😉
I’ve never seen them in NY so I’m about to quit….Thanks as always, MD.
These look really good, Amanda! And so, so easy! I am not much of a sweet tooth, and these sound very sweet, but I bet they’d give me the energy I am lacking these days to finish my PhD! I actually have never used condensed milk before.
They are easy, Darya. Sweetened condensed milk is really big in Latin America. I almost didn’t post these, but a friend asked for a simple recipe like this. You can tone down the sweetness by adding more cocoa powder or make it more like a truffle by adding chocolate pieces. Easy and versatile. Just what you need these days. Thanks so much. Good luck! Keep going!
I’ll be first in line when you do quit that day job and start making candy professionally 🙂 These look tasty and I remember hearing of them before, but not sure where. Thanks for the recipe!!!
Thanks, Liz! So nice to know I’ll have customers, though you are a superb sweet maker sooo… 😉
Oh baby! Look at those! Will have to try making some one day….
Thanks, Karinna!
Oh my gosh, my husband would absolutely love these. At first glance I thought they were truffles, but then after reading further, I realized they are much better. Looks fairly easy also. will definitely be making these. Which topping is your favorite?
Thanks, Jovina! They’re so easy. They masquerade as truffles, but they’re more of a chocolate caramel. Very popular in Latin America. I think my fave may be coconut. That surprised me, but it worked so well together! I hope you do make them 🙂
I’m glad you added the story about the origin of the name. I knew part of it, but not all. Your photos are super, and I like your variations.
Thanks so much. The story is the second best part of these things! I’m so glad I discovered them!
Oh wow – sign me up for a place in the queue in your shop! I am definitely going to try making these and I even have some of those wrappers left over from Christmas goodies so I can be “totes profesh” too 😉
Ha! Everyone else tells me to stop taking like that. “You’re a grown up and a lawyer! ” well now I’m a candy shop owner 🙂 enjoy them, chica!
Excellent! GREAT story. So even I, the non-dab hand at dessert could make these. One question: do you wait until they’re chilled before rolling them around in the other stuff, or do it before you refrigerate them? Ken
Ha! You roll them before you refrigerate. Just let them cool down until you don’t scald yourself. They’re fun and easy.
Yes! Start a little chocolate shop! Please! You could do hundreds of different flavoured brigadeiros and maybe the occasional campaign to back you favourite presidential candidate – I’m sure with YOUR brigadeiros behind them they would win 😉
I am (however) slightly worried by the suggestion that we might not be able to resist eating the mix before it has even been shaped and rolled – with suggestions such as this how am I ever going to resist??? I need a recipe to say “Never, by any means, eat the mix before it is fully formed” otherwise I really do end up a quivering heap of sugar on the floor and with nothing more to show for my works than a chocolate smeared face. There’s a picture for you.
I love a brigadeiro (human or confectionery 😉 ). Yum!
Omg you are hilarious! I agree about the warning! I’m usually ill before I eat any of my baked goods because I’ve already indulged in the batter. I’m sure you’ve experienced the same the way you bake! I too love brigadeiros both chocolate and human. I can’t believe you’re encouraging this shop of mine. You should say “no don’t. Use your judgment and reason” 🙂
Judgement smudgement! Start the shop already. (no pressure of course, I’m happy to wait a week or two) … 😉
I’ve eaten brigadeiros but never knew the story, fascinating. He should have won the election. Love your assortment of sweet treats. You really should open a little shop.
So funny, right? Thanks so much. Free for everyone who leaves nice convenes like yours!
Comments 😉
Great pics. Great backstory. Oh, and will you ship?
I will totally ship! In little imaginary boxes from my imaginary store. Thanks so much for the compliments 😉
Never heard of Brigadeiros, now I know better, And definitely will them make as little Christmas gifts, thank you for sharing and making, Amanda. I’ll come for the Grand Opening !!!!
Aw. Well enjoy them. They’re perfect for that. Thanks so much 😉
pretty so pretty
Thanks so much.
I remember brigadeiros from my days in Brasil. When I was on my twenties I was lucky enough to spend some time in South America. I have never thought they were so easy to make though. A must try for sure! Yours look simply awesome!
Oh how cool! I have spent a lot of time in Latin America. My husband is colombian, but I’ve never been to Brazil. I do know that sweetened condensed milk is a staple in most households though so the recipe seemed natural to me. Do you speak Portuguese? I’ve been on a major jobim kick lately and come back to him like every 5 years. Thanks so much.
No, I don’t. Do you? I used to speak a decent Spanish but I stopped practicing it when my daddy left his job in Argentina. Languages are wonderful but if you don’t practice them you simply cannot speak. You start forgetting the vocabularies and the grammar and, eventually, your fluency. I can still understand it a little bit (being Italian helps … a lot!) but to have an entire conversation? I don’t think so!
What language do you speak with your husband?
I don’t speak Portuguese either, though I’m trying to learn. I do speak Spanish because I studied it and I do a lot of my work in Spanish, but we speak English at home because he was born here so it’s more natural, unless we’re gossiping. Then it’s Spanish. Cool that you lived in Argentina. But you’re very right about using it or losing it. I hate that. Italian is very beautiful.
It all looks delicious and I want to eat them all, Amanda 🙂 Thank you for sharing the story and I will definitely try this one soon.
Thanks so much! It’s like the little treat that’s making its way around the world. 😉
Yummm! These look amazing Amanda. I love quick and easy treats that look impressive… so great to whip up as ‘truffles’ (sort of) when friends come over! Love the history you’ve included in this post too. It’s so interesting to find out how different foods got their names 🙂
Thanks, Laura. I really think it makes you look great and has such an interesting history. Nice to see you here. 🙂
Oh! I was looking for an easy to make sweet treat for the holiday (clearly very last minute now), and this will be perfect for it! They are so pretty in their foil and with all the different toppings. And challah! YAY, can’t wait to see it!
So glad I could help 😉 zomg the challah.
Cute lil sweet bites!!!
my lil nieces gonn love this for sure
Thanks, Dedy!
I did quit my day job Amanda. Still reeling from that decision! But no regrets – apparently we only live once!
I love these brigadeiros. They were popular in Australia when I lived there but I never knew where the name came from and so appreciate the story.
I’ve been off sweets (what?! – yes seriously and I have no idea why but when i quit eating wheat – I also lost almost all cravings) but these would be so good in the holiday baking collection. I have a dairy-free daughter and we make homemade sweetened condensed milk from coconut milk powder which might work perfectly for a batch of holiday brigadeiros.
Gorgeous photographs – the wood surface is amazing. A table?
Wow. I didn’t know you were wheat free and that your daughter is dairy free. Have I got some good blogs for you! It must be so liberating and scary to quit your day job. I have yet to go to Australia. The wood surface is a fake table. I don’t have much room here so I built a surface that goes on the floor and work on my hands and knees. It’s pretty amazing.
I love that wood surface – how smart. I baked some cookies tonight – and I realized my baking sheet is looking very similar to yours (that beautiful well-loved, well used look) and so as I was baking away in my kitchen – I was thinking of you in your kitchen!
Aw that’s so cool. Kitchen love. I want cookies! Feel free to use the pan idea. I visited my patents this week and came home with a mandolin. I may have to start making pretty veggies.
I’ve never heard of these before, but they sound like easy treats that would be super popular at any gathering.
I agree. Thanks, Mary Frances!
Oh Amanda these are fantastic! I must make these. Timing is perfect because I have major chocolate cravings right now. 🙂 Actually looks like a lot of fun to make these. (I’m terribly busy and (obviously) behind on visiting and posting, but, your blog is the first I come to when I have a moment to breathe!) I love your photographs in this post. Especially the spoons overflowing with “sprinkles”. Sad to see the big chip in your plate, however, glad to see you are keeping it and still using it! I love chipped dishes….
I love your comments. You are so sweet. You mind of made my night. What a good eye that you noticed the chip. Purely my butter fingers at work. I think it adds character! I feel so busy too like I have a million spinning plates. It must be the holidays and all the visiting I’ve been doing. Good stuff coming up though. I hope you’re doing well!
I believe that I have all of the ingredients in my cabinet. But since I’m at work, and cannot check, I’ll be heading to the store to buy some sweetened condensed milk, and pistachios…because that is what is stuck in my head at the moment….and probably will be for the rest of the day until I make these beauties… Awesome little dessert… wonderful post….and always, gorgeous photos! <3
Thank you again for this comment. Pistachios and chocolate are a deadly combo. These are so quick they’re worth making. If you do, I hope you enjoy very much! xo
Just found your blog and the food looks amazing!! You are very talented.
Thank you so much. So kind of you to say so. Have a great night.
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Very cool! Thanks for your comment. I hope you enjoy.