I grew up with brigadeiros in Brazil, enjoying them at birthday parties, weddings and late nights with friends. We're obsessed with this delicious treat and there are dozens of recipes, each with their own twist.
One of the most frequently asked questions I get is, “How can I make brigadeiros at home?” You’re in luck, because I’m sharing my recipe for the best brigadeiros ever. With just a few ingredients and the right technique, you can transform dessert into a special occasion.
In this video, I show how to cook the brigadeiro to achieve just the right consistency. In the second half, you'll see how to roll it in your hands to make the perfect round ball.
This is my favorite recipe to use at home, so I’m excited to share it with you. If you make it, be sure to tag #tinyBchocolate—I’d love to see your creation! <3
This is my recipe favorite and I guarantee that you'll love it! Pro Tips
If the consistency is not perfect and it's too soft to roll in your hands, don't worry. Just enjoy it the traditional way: by spooning it directly from the bowl and eating it right there. I used 70% dark chocolate, but you don't have to. Pick your favorite or use what you have in your pantry.
INGREDIENTS - 1 can of sweetened condensed milk (395 g) - 100 g of dark chocolate (70% or 85% cocoa) - 2 tbsp of unsalted butter - 1 cup of vermicelli chocolate sprinkles - about 25 paper cups
Note: if you don't have chocolate sprinkles or paper cups, you can buy them here.
If you're using a chocolate bar, break it with your hands in small pieces and add it to a medium size pot, then add the sweetened condensed milk and the butter.
Cook on low heat, mixing with a wooden spoon or spatula until the brigadeiro is creamy and not sticking on the bottom of the pot. The time of cooking will vary according to your stove and size of the pot, and should be roughly 12 minutes.
Pour the brigadeiro into a plate or bowl and let it cool for about 2 hours. The brigadeiro has to be completely cold before starting to make the truffles. If you prefer, you can even let it cool down overnight.
Before starting to roll the truffles, add the vermicelli (or any other topping of your preference) into a bowl. Add water into a small bowl to clean your hands. If you have small paper cups, make sure they're separated and ready to be used.
Add a bit of water to your hands. Spoon some brigadeiro and start rolling it into a ball. The ball can be any size, but we suggest roughly 1". Place it into the sprinkles, and roll as many as can fit in the plate.
Clean your hands. Separate paper cups.Roll the brigadeiros into the vermicelli until the brigadeiro is completely covered in vermicelli, put them in a paper cup or on a plate.
Pro Tip For a creamier brigadeiro, after the chocolate and butter are melted, replace the spoon or spatula for a whisk until the brigadeiro is ready.
FLAVORS There are dozens of flavors and varieties you can create once you're in your brigadeiro happy place. Here are some flavorsthat we love.
If you don't feel like making brigadeiros but you're craving some right now, we're here for you. Just click the link below.
Even the name sparks the imagination: "passion fruit".
I'll say it again:
PASSION + FRUIT
It's almost like you're looking into the soul of a Brazilian.
Passion and fruit - two things close to our heart. (If we could somehow add music, we'd have a real winner :)
Brazilians are crazy about them: Brazil grows more and eats more passion fruit than any other country on earth.
This is how it looks inside
Ever tried it? Seen it or tasted its fresh pulp?
It's a very popular tropical fruit which can be served either sweet or sour.
That's why we had to include it as an official tinyB brigadeiro flavor.
Actually, that's not entirely true. I have another motive: I *love* it. I eat practically anything with passion fruit.
Fun Facts About Passion Fruit
It's native to Brazil.
Its name comes from a family of passion flowers (passiflora). In Portuguese it's called "maracujá," after an Native American word which is not so pleasant, so I'll skip it. If you want the details they're in Wikipedia. Personally, I like "passion fruit" better.
It's served either sweet or sour.
Technically it's a berry and one fruit has only 17 calories. The dark seeds are crunchy but edible.
The most popular varieties are purple and yellow. Purple ones are smaller but sweeter and are more commonly found here in the US. Yellow ones are more sour and larger and they're Brazilians' favorite.
It's known to have calming properties and it's used as a sleeping aid, to calm nerves and relieve anxiety. So if you're feeling edgy, try it for a few days and see.
It's a source of vitamins A, C and B complex and has minerals as well: iron, sodium, calcium and phosphorous. More nutrition details available here.
Served Sweet or Sour
Serving it is really fun because it comes in so many ways:
Brigadeiros (of course), mousse, juices and smoothies, cakes, ice cream, tea,cocktails (even Jaime Oliver is getting into passion fruit. Try his Passion Fruit Caipirinha - it sounds delicious, sauces, here's an amazing recipe for Salmon with Passion Fruit Sauce and Coconut Rice. I can pretty much guarantee you that if you serve fish with passion fruit sauce, your guests will be impressed. Personally, I'll take all of the above!
Where to Find it
By now you know that I'm a big fan and that I miss this fruit badly. I sometimes imagine reaching into a nice fresh passion fruit with a spoon and eating the juicy insides… yuuum!
Finding a fresh one is a major challenge, though.
I live in San Francisco and I had to ask many Brazilian friends until I saw a few at Evergreen, a local Mexican market in the Mission, SF's Hispanic neighborhood. Even then, their options are limited and not that attractive.
If you want to find your own, try Mexican or Filipino markets.
They're in season from early to late summer and hard to find at other times.
Passion Fruit Brigadeiros
A lot of people who have tried all our flavors - especially Brazilians - tell me that it's their favorite flavor of all the ones we offer.
It's one of my top favorites, too. And I'm really picky :)