The traditional fudgy Brazilian truffle is a favorite for holiday cookie tins and dessert spreads.


Caitlin Bensel; Food Styling: Torie Cox

Active Time:
10 mins
Cool Time:
3 hrs
Total Time:
3 hrs 25 mins

These bite-sized confections are beautiful and festive, but they also have a rich history in Brazilian culture and cuisine. These are also great make-ahead treats for holiday celebrations and party as they can be chilled and refrigerated for several days without compromising the fudgy texture.

Learn more about the history of the brigadeiros.


  • 2 (14-oz.) cans sweetened condensed milk

  • 4 Tbsp. unsalted butter

  • 4 Tbsp. heavy cream

  • 3 oz. dark chocolate

  • 2 tsp. unsweetened cocoa powder

  • 1 cup chocolate sprinkles


  1. Pour milk, butter, and heavy cream into a stainless steel saucepan. Bring to a boil over medium heat.

  2. Once boiling, add chocolate and cocoa powder. Whisk until chocolate melts and the cocoa powder dissolves. Reduce heat to low.

  3. Whisk constantly for about 8 to 10 minutes. The consistency should be like a dense fudge. Be sure the heat is on low, and do not leave this unattended—the bottom will burn before the fudge reaches the right consistency.

    Tip: You can tell if it’s to the right consistency by swirling the pan around to see if the mixture holds together like choux pastry dough used in eclairs and profiteroles.

  4. Remove from heat, and scoop fudge into a flat glass dish. Cool to room temperature, cover with plastic wrap, and transfer to the refrigerator for at least 3 hours; overnight is better.

  5. Once the dough is chilled, you’re ready to roll. Put sprinkles (or other topping) in a dish or on a tray large enough to roll the ball around. Scoop the fudge with a teaspoon and roll in your hand into a 3/4-inch to 1-inch ball. Roll balls in sprinkles until fully coated. Transfer to an airtight container, and refrigerate until ready to serve.

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