Grandma’s Traditional Brigadeiro Recipe

Today is finally the day I am sharing a recipe that is very important to me. My Grandma’s Traditional Brigadeiro Recipe. You see, the idea behind this blog, Tasty Recollections, is to share recipes that have meaning in my life so that you can make memories with your family as well. After all, the best memories are made with some food around. Am I wrong? I think not.

So why is this recipe so dear to my heart? Well, my grandma was an excellent cook. She used to make the cake and brigadeiros for all of my birthdays. She also was a home caterer and sold these very brigadeiros – yes, the recipe I will be sharing with you today.

A couple of things first: what are brigadeiros? Brigadeiros are delightful Brazilian chocolate truffles made from condensed milk, cocoa powder, butter, and chocolate sprinkles. They are a staple at every kid’s party and many other celebrations as well. It’s hard to find a Brazilian who doesn’t associate them with their own childhood.

This might explain the controversy when Jamie Oliver called them “all a load of old shit”. People were less than happy to hear that. I get that he was promoting healthy eating, but it felt like travelling to France just to tell the French that baguettes are rubbish because they have too many carbs. Healthy eating is great, but not everything you eat needs to be a vegetable or a fruit, in my opinion. Baguettes are to the French more than just bread and carbs; they have historical and emotional significance, rooted in history, technique, and love. Just like Brigadeiros to Brazilians. If you travel all the way to France just to say their bread sucks- you are going to ruffle some feathers. I have to say, though, that I do appreciate Jamie Oliver’s gave his truthful opinion, if not his manners.

But anyway, I digress. Let’s get back to this recipe. Here, I am not making the gourmet version of brigadeiros that has gotten more and more popular in the last few years. I am making my grandma’s old recipe – the very one she used to sell and make for all our birthday parties. But you’ll find that she had a secret, one that may very well be called a gourmet secret.

Equipment:

• Medium-sized saucepan
• Wooden spoon or silicone spatula
• Plate or tray
• Butter (to grease hands)
• Small paper candy cups (optional). Cupcake paper cups and mini cupcake cups are too big for brigadeiros. Your best bet is to search for truffle paper cups on amazon.

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Ingredients

• Condensed Milk: Can be found in the baking aisle. Purchase a good quality condensed milk; it will make all the difference. Note that this is not the same as evaporated milk—the cans look similar, but they are different.
• Butter: You can use salted butter, unsalted, or even margarine. Grandma used margarine, but I prefer butter.
• Egg Yolk: Not all traditional brigadeiro recipes use egg yolks. You can skip it if you prefer, but my grandma used it for a nice consistency.
• Chocolate: Grandma used a chocolate powder called Nescau in Brazil. Here in Canada, most chocolate powders are too sweet. You have a couple of alternatives:
  • Cocoa Powder: My preferred option. Condensed milk is already very sweet, so cocoa powder balances it well.
  • Traditional Brazilian Flavor: Find a chocolate powder with around 50% cocoa. If you can’t find it, make your own by mixing 1 tablespoon of sugar with 1 tablespoon of cocoa powder.
• Chocolate Jimmies: Now, for Grandma’s secret. Drumroll, please… she used sprinkles made of real chocolate. If you thought chocolate sprinkles are made of chocolate, you might be disappointed to learn that they are typically just sugar. Instead of getting an extra burst of chocolate flavor, regular sprinkles just add more sweetness. Perhaps this is what made Jamie Oliver unhappy? He didn’t try my grandma’s brigadeiros, after all. Grandmas tip: find sprinkles made of real chocolate. Currently, my favorite sprinkles are Dutch sprinkles, called hagelslag, which you can get from specialty shops or online. Note that they expire sooner than regular sprinkles, so don’t buy in bulk unless you’re making brigadeiros frequently.

I feel these aren’t quite as good as the sprinkles my grandmother used to get. She used to travel two hours just to buy them from the Kopenhagen store (a fancy chocolate store in Rio, the closest one to where we lived). So far, the only ones I could find that actually list cocoa powder in their ingredients as opposed to just listing sugar is the Dutch one I listed above. But by all means, if you know of anything better, let us all know in the comments below. Like I said, I have been looking for years and years, so I will absolutely love you for it.

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Directions

1. Prepare the Egg Yolk: Pinch and remove the thin membrane that keeps the egg yolk together from the egg yolk. If you find this too complicated, you can use a fine mesh sieve. Add the egg yolk to the sieve, burst it, and let it slowly drip. The membrane will be left in the sieve; discard it. You can also omit the egg yolk if you prefer.
2. Add the Ingredients: In a medium-sized saucepan, combine the condensed milk, egg yolk (if using), butter, and chocolate powder or cocoa powder. (tip: pass the cocoa powder through a sieve to avoid any clumping)
3. Cook the Mixture: Place the saucepan over medium-low heat. Cook, stirring constantly with a silicone spatula to prevent sticking. The mixture will thicken as it cooks. This usually takes about 10-15 minutes. Tip: You’ll know it’s ready when the mixture starts to pull away from the sides and bottom of the pan and you can see the bottom of the pan when you stir. Another way to test is to run the spoon through the middle; if it takes a few seconds for the mixture to come back together, it’s done.
4. Cool the Mixture: Pour the mixture onto a greased plate or tray to cool. I like to cover it with plastic wrap right away. Even before it cools as to prevent it from drying. Let it cool to room temperature.
5. Shape the Brigadeiros: Once cooled, grease your hands with butter to prevent sticking. Scoop small amounts of the mixture and roll into 1-inch balls.
6. Coat with Sprinkles: Roll each ball in the rainbow jimmies until fully coated. Place each brigadeiro in a small paper candy cup if desired.

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How to Serve and Pairings

Brigadeiros are perfect for birthday parties, holiday gatherings, or any celebration. They can be served on a decorative platter or in small paper cups. Pair them with coffee, milk, or a dessert wine. For a Brazilian-themed party, serve them alongside other traditional treats like pão de queijo (cheese bread) and coxinhas (chicken croquettes).

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Storage Instructions

Store brigadeiros in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If refrigerating, let them come to room temperature before serving for the best texture.

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Common Substitutions

• Butter/Margarine: Either works fine, but butter gives a richer flavor.
• Chocolate Powder: Use cocoa powder or a mix of sugar and cocoa powder if you can’t find traditional chocolate powder.
• Sprinkles: Use any chocolate sprinkles you prefer, but try to find ones made with real chocolate for the best taste.

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Variations

• There are all kind of brigadeiros! And too many variations to list. If you are interested in any in particular, let me know and I can post the recipe. 🙂

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Troubleshooting

• Mixture Too Runny: Cook it a bit longer until it thickens properly.
• Mixture Too Hard: You might have overcooked it. This is more difficult to fix. You can try to salvage it by adding a small amount of milk and stir over low heat until it softens. It won’t be perfect though.
• Sticking to Hands: Grease your hands with butter or just add some water to your hands and shape them with your hands being slightly damp. If it’s still too sticky, you can try leaving it inside your fridge for a bit, to see if it helps

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I hope you enjoy making these brigadeiros as much as I do. They’re a sweet treat with a lot of heart, and I’m sure they’ll become a favorite in your home too. Don’t forget to share your thoughts and any great sprinkle finds in the comments below. Oh, and if your don’t follow tasty recollections on instagram yet, what are you waiting for?

See you next time and Happy cooking!