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Add 1 tablespoon of unsalted butter to a non-stick saucepan over low heat. Allow the butter to melt completely.

Pour the entire can of sweetened condensed milk into the saucepan with the melted butter.

Add the 2 tablespoons of sifted cocoa powder to the mixture in the saucepan.

Using a spatula, mix all the ingredients together thoroughly until they are well combined and no lumps of cocoa powder remain.

Continue to cook the mixture on low heat, stirring constantly with the spatula. This constant stirring is crucial to prevent burning and ensure even cooking.

Keep cooking and stirring until the mixture thickens significantly and begins to pull away cleanly from the bottom and sides of the pan when stirred. The mixture should appear glossy and sticky. This usually takes about 10-15 minutes.

Once the mixture reaches the desired consistency, immediately transfer it onto a plate that has been lightly buttered to prevent sticking.

Allow the brigadeiro mixture to cool completely at room temperature. This will take at least 30 minutes, or longer depending on the ambient temperature.

Once the mixture has cooled and is firm enough to handle, lightly butter your hands. This will prevent the sticky mixture from adhering to your palms.

Scoop out small portions of the brigadeiro mixture and roll them between your buttered palms to form small, bite-sized balls, approximately 1 inch in diameter.

Pour the chocolate sprinkles onto a shallow plate. Roll each brigadeiro ball in the sprinkles, ensuring it is evenly coated on all sides.

Arrange the finished brigadeiros on a serving platter and enjoy immediately, or store them in an airtight container at room temperature for up to 3 days.


Add 1 tablespoon of unsalted butter to a non-stick saucepan over low heat. Allow the butter to melt completely.

Pour the entire can of sweetened condensed milk into the saucepan with the melted butter.

Add the 2 tablespoons of sifted cocoa powder to the mixture in the saucepan.

Using a spatula, mix all the ingredients together thoroughly until they are well combined and no lumps of cocoa powder remain.

Continue to cook the mixture on low heat, stirring constantly with the spatula. This constant stirring is crucial to prevent burning and ensure even cooking.

Keep cooking and stirring until the mixture thickens significantly and begins to pull away cleanly from the bottom and sides of the pan when stirred. The mixture should appear glossy and sticky. This usually takes about 10-15 minutes.

Once the mixture reaches the desired consistency, immediately transfer it onto a plate that has been lightly buttered to prevent sticking.

Allow the brigadeiro mixture to cool completely at room temperature. This will take at least 30 minutes, or longer depending on the ambient temperature.

Once the mixture has cooled and is firm enough to handle, lightly butter your hands. This will prevent the sticky mixture from adhering to your palms.

Scoop out small portions of the brigadeiro mixture and roll them between your buttered palms to form small, bite-sized balls, approximately 1 inch in diameter.

Pour the chocolate sprinkles onto a shallow plate. Roll each brigadeiro ball in the sprinkles, ensuring it is evenly coated on all sides.

Arrange the finished brigadeiros on a serving platter and enjoy immediately, or store them in an airtight container at room temperature for up to 3 days.
