Valentine’s Brigadeiros

Happy Valentine’s Day! It’s that time of year again. When you think of Valentine’s, the first thing you think of is most likely chocolate. We’ve all gotten the Whitman’s Sampler or the Dove box, but I don’t think there’s anything quite as romantic as making someone a special treat. Usually, people make truffles, but I wanted to go for something a little more unique.


Brigadeiros are basically a type of truffle. It’s a Brazilian dessert that tastes sort of like a mix between chocolate truffles and fudge. Then you cover them in sprinkles. I learned about them while watching the 2016 Rio Olympics, and I’ve wanted to try making them ever since!


  • 2 (14 oz.) cans sweetened condensed milk
  • 4 Tbsp unsalted butter
  • 2 Tbsp heavy cream
  • 2 tsp light corn syrup
  • 3 oz. semisweet chocolate
  • 2 tsp unsweetened cocoa powder
  • 1 cup sprinkles


1. In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.


2. When the mixture starts to bubble, add the chocolate and cocoa powder. Whisk well to remove all the pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is dense like fudge (8-10 min.). Use low heat or the sides will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It’s done when you swirl the pan and the mixtures slides as one soft piece, leaving a thick burnt residue on the bottom.

3. Slide the mixture into a bowl. DO NOT SCRAPE THE BOTTOM OF THE BOWL. Let the mixture cool to room temperature.


I know this is weird, but if you scrape the bottom of the bowl you might get some burnt or congealed bits that will ruin the texture of your truffles.


4. Cover the bowl with plastic wrap and chill in the fridge for at least 4 hours.

5. Scoop the mixture by the teaspoonful. Roll it into a ball with your hands, about 3/4 in. in diameter.

6. Place the sprinkles in a bowl. Roll the brigadeiros through the sprinkles to cover the entire surface. Store in an airtight container for 2 days or up to 1 month in the fridge.

The original recipe showed chocolate sprinkles, but I wanted to be a bit more playful for the holiday.

Final Thoughts: In regard to taste, I prefer a more traditional truffle you might find in a chocolate box or at someplace like Godiva. Fortunately, my coworkers loved them. They were pleasantly surprised by their Valentine’s treat. They are soft and just the slightest bit chewy. The condensed milk really softens the chocolate flavor (which may be why I don’t like them as much). These were a great success!

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