Brigadeiros – Brazilian Chocolate Fudge Balls

by Barry Lewis

Prep time
5 mins
Cook time
15 mins


1 x 400g tin condensed milk

2tbsp butter plus a little extra for greasing

4tbsp cocoa powder


Chocolate sprinkles (traditional)

Rainbow sprinkles

Bashed pistachio kernels

Coconut flakes

Also helpful

Mini cupcake cases

Brigadeiros are the Brazilian national truffle – condensed milk & cocoa powder collide to create a truly delicious and incredible tasting treat. They are extremely rich with a slight chewy, yet soft texture that really blew our mind! I think you’ll love making these no bake truffles, I had so many requests to add this to the Taste the World playlist, i’m so glad I did! Good luck if you try them 🙂

Ok so the thing that I found most important when researching this recipe was to get the texture right when cooking the mixture. It of course may be wrong and some suggest just heating it, but there is a definite texture change in warming the fudge mixture, an almost caramelisation that I think helped create a firm shape.

So in a saucepan add the condensed milk, butter and cocoa powder. Put it over a medium flame and stir the ingredients together to help them merge as the butter melts and the condensed milk absorbs the cocoa powder.

Turn the heat to low, this is pretty important as you now need to stir this mixture constantly for 10 minutes. If you don’t keep stirring it the pan will burn very quickly. So ideally a bendy silicone spatula concentrating on the edges will help here. So keep stirring away until when you scrape the bottom of the pan the mixture takes a few seconds to retreat back to it’s original position.

Once it’s at that stage, lightly grease a plate with butter and pour the mixture onto the plate. Allow it to cool down to room temperature which takes a little while as it is deceptively hot! When it has, place it in the fridge for a minimum of an hour.

When nice and chilled and firm, get a small spoon or ice cream scoop and roll up small ball shapes and shape with cold but dry hands, roll them into balls then roll them into your topping of choice, sitting them in a mini cupcake case if you have any or back on a chopping board.

They stay pretty rigid as they are at room temperature after shaping them, but we loved them chilled for another hour in the fridge, super stonking indeedy! Play around with different toppings and coating and let me know how you get on!

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