Brigadeiro (Brazilian Fudge Balls)
These easy Bridadeiro are soft and fudgy chocolate condensed milk balls made with just 5 ingredients that take minutes to prepare.
Ingredients
- 397g (14 oz) sweetened condensed milk
- 3 tablespoons cocoa powder
- 1 tablespoon unsalted butter
- pinch salt
- chocolate vermicelli to coat the fudge balls
Instructions
- Heat the condensed milk, cocoa powder, butter and salt in a small pan over a medium heat, mixing consistently to stop it from burning.
- Continue stirring until thick. The way to test this is to run your spoon across the bottom of the saucepan, if the gap left by your spoon in the brigadeiro mixture takes time to fill, then the mixture is ready.
- Take off the heat and leave the mixture to cool to room temperature – you can eat it like this! or make into balls.
- To make balls:
- Sprinkle your coating (grated chocolate, vermicelli, flake) on a plate.
- Take a teaspoon of the mixture and roll into balls between your hands, then roll in the coating straight away.
- If the mixture sticks to your hands, rub a little butter on your hands to grease them.
Video
Notes
Sweetened condensed milk – use sweetened condensed milk for the best flavour and texture in your Brazilian fudge. Using condensed milk helps give these balls their fudgy flavour and texture, like hedgehog slice.
Unsweetened cocoa powder – This gives the balls a rich dark chocolate flavour, without the use of chocolate. I advise against using chocolate powder as this will make the chocolate truffles far too sweet.
Butter – I recommend using unsalted butter to make this recipe. You can then add a pinch of salt to taste.
Salt – use kosher salt or sea salt. Adding salt to the condensed milk mixture enhances the chocolate flavour.
Vermicelli – to coat the chocolate truffle balls. You can use grated chocolate, cocoa powder, crumbled Cadbury’s flake bars if you cannot find them.
Keep stirring! This will ensure the brigadeiro mixture won’t burn (and it is quick to burn, so don’t leave it!)
Leave the mixture to cool for a few minutes before you handle it as it gets pretty hot.
Rolling into balls: If you find it sticking to your hands, grease them with a little butter.
If you can’t find vermicelli – If you are in Australia you will find them called 'Choclettes sprinkles' at Woolworths, or chocolate sprinkles. If you can't find them you can roll the chocolate balls in finely grated milk or dark chocolate. I have also rolled them in a crumbled Cadbury’s flake bar.
If the balls begin to flatten when you’ve rolled them, place the mixture In the fridge to harden up.
Making double or triple the batch. Don’t be tempted to make a larger pan in one pan. Cook two or three smaller batches, then you can control the cooking time and texture of the fudge balls.
Cooking time – if you cook the mixture too long it will become very chewy like toffee (and if it catches can taste bitter). If you don’t cook the mixture long enough it is more fudge like and harder to roll in balls.
Store: keep the brigadeiro in airtight container at room temperature up to 3 days, store in fridge up to a week (they can dry out a little), or freeze for up to 2 months.
Nutrition
Calories: 71kcalCarbohydrates: 11gProtein: 2gFat: 2gSaturated Fat: 2gCholesterol: 8mgSodium: 25mgPotassium: 86mgFiber: 1gSugar: 11gVitamin A: 71IUVitamin C: 1mgCalcium: 57mgIron: 1mg
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