Brigadeiro

Traditional brigadeiro is cooked from condensed milk, cocoa powder and butter, then rolled in chocolate sprinkles. It is a Brazilian sweet, usually served as a small, soft ball.

Cook the condensed milk, cocoa and butter over low heat, stirring continuously and scraping the base and corners. It is ready when the mixture comes away from the pan as you draw a spatula through it; chill it before rolling with lightly buttered hands.

Allow about 10–15 minutes over low heat, stirring all the time. The mixture should be thick enough to leave the base of the pan visible for a moment when you scrape it; it firms further as it cools.

Keep brigadeiros in a sealed container in the fridge, where they stay good for about a week. Let them sit at room temperature briefly before serving so they soften.

Yes. Freeze the rolled sweets in a sealed container, separated with baking paper, for up to about three months. Defrost them in the fridge, then bring them towards room temperature before serving.

Brigadeiro is popular at Brazilian birthdays and celebrations, either rolled in sprinkles or served by the spoonful. It is also used as a filling or topping for cakes and other desserts.

Condensed milk gives traditional brigadeiro its characteristic sweetness and chewy texture, so replacing it changes the result. For a dairy-free version, use a thick plant-based condensed milk and vegan butter, then cook until the mixture pulls away from the pan.

No. Both are Brazilian sweets made with condensed milk and butter, but brigadeiro is chocolate-flavoured, while beijinho is made with coconut and commonly rolled in desiccated coconut.