Brigadeiros
Brazil’s favorite party sweet: fudgy chocolate truffles cooked from condensed milk and cocoa, rolled in sprinkles, and gluten-free.
- 95 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 10
- About $0.52 a serving
- 190 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 10 servings.
- 1 tbsp butter, plus a little for the plate and your hands
- 1 can sweetened condensed milk, 14 oz
- 2 tbsp unsweetened cocoa powder
- ½ cup sprinkles, chocolate sprinkles
From your pantry
- 1 pinch salt
Each serving has about 190 calories, 3 g protein, 31 g carbs and 6 g fat, and costs about $0.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Rub a dinner plate with a little butter and set it next to the stove.
Put the condensed milk, cocoa, the tablespoon of butter and the salt in a medium nonstick and until smooth.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cook over medium heat, stirring constantly with a spatula, until it’s thick and glossy and pulls away from the bottom of the pan, 8 to 12 minutes.
Medium heatTimer: 8 min
Dolly’s tip: Drag the spatula across the bottom. When the path stays open for 2 seconds before it closes, it’s ready.Food safety: Boiling sugar is much hotter than boiling water and sticks to skin. Use a long spoon, keep children and pets away from the stove, and let it cool before you touch or taste it.
Scrape it onto the buttered plate, let it cool for 30 minutes, then for 30 minutes, until firm enough to roll.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 30 min
Butter your hands lightly and roll teaspoonfuls of the mixture into 1-inch balls.
Dolly’s tip: If it starts to stick, butter your hands again. A thin coat makes it roll like play dough.Roll each ball in the sprinkles until coated and set it in a small paper cup or on a plate.
Serve at , or keep them covered in the fridge for up to 3 days.
Room temperature. It means letting something sit out until it’s no longer fridge-cold, about 30 to 60 minutes for butter or eggs. It helps things blend smoothly, but never leave raw meat out over 2 hours.
How you’ll know: It feels cool, not cold, and butter dents easily when you press it.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
