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Chocolate Brigadeiros

Chocolate Brigadeiros

This Chocolate Brigadeiros (Chocolate Truffle) Recipe is a step by step to chocolate nirvana. This easy to follow and even easier to bring together recipe is going to be your new favorite go-to for any special occasion.

A brigadeiro is a Brazilian chocolate truffle. The chewy and decadent treat is simple to make and always loved by all. While both will make your mouth water, truffles use chocolate ganache as their base, while brigadeiros traditionally use sweetened condensed milk.

While we love traditions, we decided to go with dulce de leche as our base in this recipe. It adds a nuttiness and depth of flavor that you can’t get from using just condensed milk. However, if you want a more traditional brigadeiro you can absolutely substitute the dulce de leche for sweet condensed milk, and use the same process. 

You want to cook the dulce de leche (or condensed milk) with cocoa powder and vanilla. Then once the mixture is set, roll it in chocolate sprinkles for an intensely indulgent bite. They are gooey, packed with chocolatey goodness and pull apart like melted fudge. We told you, Chocolate Nirvana!

The chocolate sprinkles are traditional but feel free to switch those up too. You can cover them with salted pistachios, crushed oreos or toasted coconut as options. Use what you like. They are irresistible to eat and once you see how quickly the recipe comes together they will be irresistible to make!  

We like the brands Droste or Hersheys special dark cocoa powder. Whatever you use, make sure it is unsweetened. You don’t want to use the same cocoa powder you would use to make hot chocolate. 

If you are in a dessert mood you can also try our Flourless Chocolate Cake or Donut Bread Pudding

Chocolate Brigadeiros

Recipe by Abuelas Cuban CounterCourse: DessertCuisine: BrazilianDifficulty: Easy


Prep time


Cooking time




  • 14 oz dulce de leche 

  • 1 tablespoon of unsalted butter 

  • 1/4 cup of unsweetened cocoa powder 

  • 1 tablespoon of vanilla extract 

  • Pinch of salt

  • 10-12 oz of chocolate sprinkles 


  • Line a baking sheet with a silpat mat. Set aside.
  • Heat a non-stick pan to medium low heat, add the dulce de leche and let it start to soften. This will take a couple of minutes.  
  • As it begins to warm up, add the butter, vanilla and salt. Mix together. Heat for another minute. 
  • From this step be ready to work quickly. Set the heat to low. Using a small strainer, sift the cocoa powder over the other ingredients in the pan. Mix together with a rubber spatula until everything is incorporated. It may seem to have lumps but they will dissolve and melt away. 
  • Cook the mixture together for 3-5 minutes on medium low. It’s important to keep mixing so the mixture doesn’t burn and cooks evenly. It should come together and pull away from the sides. It will be very thick.  
  • Pour the mixture onto the tray lined with a silpat. Use a rubber spatula to be sure to get everything from the pan. Cover with the plastic wrap directly on top. Be sure it’s completely covered. You don’t want it to form a skin on top. Let it refrigerate for 30 minutes in the fridge 
  • Use a teaspoon or melon baller to measure them evenly. Roll the mixture in your hands to form a ball. Roll in the chocolate sprinkles to completely cover. Enjoy immediately. 
  • Store in the fridge for up to 4 days. Best served at room temperature.