Brigadeiros
Brigadeiros are small Brazillian bonbons made with condensed milk. Author Grace Ramirez calls them 'dangerous.'
- WORDS BY: Grace Ramirez
- PUBLISHED: February 18, 2021
- PHOTOGRAPHY BY: Garth Badger
“In Latin America, many French techniques are used in the kitchen – but we must make them our own with unique twists. A brigadeiro is a clear example of this. A simple Brazillian chocolate bonbon made with melt-in-your-mouth condensed milk, it’s very popular served as a dessert at birthday parties. The first time I had a brigadeiro, I almost ate the entire tray! The taste of this rich, luscious bonbon will make you eat one after another without realizing it – it’s dangerous. You have been warned.” – Grace Ramirez
Reproduced with permission from La Latina, by Grace Ramirez. Published by Random House (NZ). Text copyright ©Grace Ramirez, 2015. Photographs copyright ©Garth Badger, 2015. Click here to purchase your own copy.
INGREDIENTS
- 390 grams (1 can) sweetened condensed milk
- 3 tablespoons cocoa powder
- 45 grams unsalted butter, plus more for rolling the bonbons
- chocolate sprinkles, or other color of choice
- freeze-dried berries, crumbled, to garnish
Note
* This is a traditional brigadiero recipe, so try this one first. Next time you make it, feel free to add any spices you like to eat with your chocolate, like chile, cinnamon, allspice…anything.
Makes 30-35 balls
PREPARATION
- In a medium-sized bowl, combine condensed milk and cocoa powder, stirring with a fork or whisk until cocoa fully dissolves.
- Meanwhile, melt butter in a small saucepan over a medium-low heat. Add milk and cocoa mixture to the butter, and stir constantly with a wooden spoon or spatula for about 10 minutes, until mixture is very thick – almost fudge-like. Be careful to not let the chocolate crystallized or burn. Pass the chocolate mixture through a fine sieve, onto a plate or baking dish, and cool in the refrigerator for 30 minutes.
- Lightly butter your hands. Scoop up rounded teaspoons of chocolate mixture and roll each into a ball. Roll each ball in the sprinkles to cover completely. Place in mini paper cases and return to the refrigerator to cool for another 30 minutes.
- Serve at room temperature, sprinkled with freeze-dried berries (if using). They may be stored in the refrigerator in an airtight container for up to 5 days.
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Grace Ramirez
Grace Ramirez is the tenacious chef, author, and TV personality born in Venezuela and raised in Miami. She is the author of the cookbook, La Latina: A Cook's Journey Through Latin America.
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