Brigadeiro | How to make Brazilian Chocolate Fudge Truffles ~ B for Brazil

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Learn to cook Brigadeiro, chocolate candy from Brazil in just 4 steps. Let’s check out how to make the famous Brazilian Brigadeiro for the day 2.  I landed up with this recipe the very first time I was looking out for Brazil dishes. The moment I read this recipe, I was sure this is going to be a super hit with my kids. I didn’t even search for anything else after finalizing on this.
Brigadeiro are very popular candy in Brazil and Portugal and served as dessert and at birthday parties. Naturally seeing how these chocolate truffles turn out, it’s understandable that kids would simply love these.
I made with a tin of sweetened condensed milk and it was getting over in no time. Konda saved up some for her friends and later told me that they were raving so highly on this truffle. The next demand was to make more like these and send them. Since the final part was to be rolled in cocoa, icing sugar mix, it was bound to be very tasty.
Brigadeiro from Brazil
From the pictures shared over internet, I was surprised how they made huge ones, the balls that I made were small, almost smaller than a whole walnut size.  The original recipe that I first referred used the simplest of ingredients. While rest used cocoa powder to the condensed milk as well.
Let me tell you that even that simple mix of ingredients, brought the best out of us.  The traditional Brazilian recipe is made from caramelized condensed milk and pecan nuts and cocoa powder.
Like I have made, you can make with just condensed milk, butter and roll in cocoa icing mix powder.

Making the cocoa, icing sugar mixture for Brigadeiro

Cooking the condensed milk, butter for Brazilian Chocolate Fudge Truffle
Cooking till the ball stage is reached
Rolling out the Chocolate Truffle in Cocoa, Icing Sugar powder
Brazilian Brigadeiro

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


Brigadeiro | Brazilian Chocolate Fudge Truffles

Cuisine Brazilian
Prep Time 5 minutes
Author Srivalli


  • 1 tin Sweetened Condensed Milk (400 ml)
  • 2 tsp Butter / Margarine
  • 3 tbsp Cocoa Powder
  • 3 - 4 tbsp Icing Sugar


How to make Brazil Brigadeiro / Chocolate Truffle

  • Sift cocoa and icing sugar together and mix in a bowl.
  • Have a greased pan ready.
  • In a thick bottom pan, take the condensed milk, cook on low heat, after couple of minutes add the butter. With a wooden ladle, keep stirring continuously, making sure the bottom doesn't get burnt.
  • It takes about 10 mins on high flame to reach the ball stage consistency. You are sure you are done when you see the mixture starts to come together and you can see the bottom pan revealed as you stir.
  • When you are sure the mixture reached the consistency, pour into the greased pan, spread it well for it to cool down.
  • When it reaches the room temperature or atleast safe for you to handle, start making balls and keep it to rest.
  • Don’t let it rest for long as it might not get properly coated. Once you are done making a perfect balls/laddos, roll them in the cocoa icing sugar mix until it is completely covered.
  • Serve these in a small paper cups or cupcake liners else store in a tight box.


  1. If the balls do not hold their shape, then the condensed milk mixture wasn't cooked for long enough. Return to the pan and cook for a further 6 minutes then cool and start shaping the balls once more.
  2. You could also roll them in chocolate sprinkles if you are using cocoa powder while cooking itself and skip rolling in cocoa powder, icing powder mix.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. This was my first choice for Brazil too, but couldn't make them as I thought we were eating too many sweets/ desserts 🙂
    They came out perfect Valli. And we have done 2 same countries till now. Have to see what you come up with C tomorrow — hoping for a hat trick 🙂

  2. Loving these truffles. I can see why Konda's friends wanted more. I have seen truffles rolled out in cocoa but the addition of icing sugar is new to me. This way the bitterness of the cocoa will be well balanced..

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