This is hands-down my favorite type of brigadeiro. A bite of white and chocolate together is so simple, but it hits you in a way nothing else does. I think I finally understand why I’ve always chosen Casadinho over everything else: When I was a kid, trips to the mall felt like little adventures. I could never decide whether I wanted a chocolate brigadeiro or a white one — both looked so good, and choosing felt impossible. That’s why I always went for Casadinho: a little of each, together in one bite. It was the perfect answer to my indecision, and I never once regretted it.
You can play with other flavor combinations, and they’ll be good. But this original duo has a balance that just works. Simple, satisfying, and somehow unforgettable. And if you’re looking for more brigadeiro ideas, scroll down — I’ve shared all the ones I’ve made so far.
Other Brigadeiros I’ve Made
Here are more brigadeiro recipes on the blog:
Brigadeiro Casadinho (Dois Amores)
You might also see Casadinho called Dois Amores, which literally means “Two Loves,” because it’s two flavors brought together in one little bite. Some people call it Dois Amores Brigadeiro, but Casadinho is the classic, nostalgic name — the one most of us grew up hearing.
Ingredients Overview
- Sweetened Condensed Milk: Use a good-quality brand — it’s the base of the recipe.
- Cocoa Powder: Choose a nice unsweetened cocoa powder for best flavor.
- Butter: Salted or unsalted both work. I generally use salted for balance.
- Sugar for Rolling: Use granulated sugar or a sugar with slightly larger crystals like turbinado sugar for a sparkly finish.
- Egg Yolk (Optional): Adds richness and helps the mixture thicken more quickly. Remember to remove the membrane so the yolk blends smoothly.
How to Make Casadinho (Overview)
White and chocolate brigadeiros are cooked the same way, just in separate pans.
- Make the White Brigadeiro
Add condensed milk, butter, and (optional) yolk to a nonstick pan.
Cook over medium heat, stirring constantly, until thick and pulling away from the pan. - Make the Chocolate Brigadeiro
Same method — just add cocoa powder. - Let Both Cool Completely
They firm up as they cool, so this step matters. - Roll the Casadinho
With lightly greased hands, grab a small amount of white brigadeiro and chocolate brigadeiro.
Press them together first, then roll into a ball.
Coat in sugar.
How to Serve
Serve them in mini paper cups for a classic Brazilian presentation. They’re perfectly portioned — no messy fingers, no sticky hands, and no need for plates or utensils.
Casadinho Brigadeiro is perfect for:
- Parties
- Birthday trays
- Holiday dessert tables
- Baby showers
- Coffee breaks
- Kids’ treats
Place them in chocolate or truffle paper cups/liners for a polished look.
Where to Find Brigadeiro Cups
YTo serve your brigadeiros in the classic Brazilian style, mini paper cups are a must. They keep the treats neat, make them easy to pick up, and give a polished presentation.
When searching online, look for terms like:
- Chocolate paper cups
- Truffle paper cups
- Super Mini cupcake liners
- Brigadeiro cups
- Truffle wrappers
- Mini paper baking cups
You can find these on:
- Amazon – lots of sets in different colors and sizes
- Etsy – great for custom or colorful options, but usually way more expensive
Don’t be scared by low ratings. Before you buy, take a moment to read the reviews carefully. Often, people give poor ratings because they bought these mini paper liners for mini cupcakes—or even regular cupcakes—and were disappointed by how small they are. For brigadeiros, though, that’s exactly the right size! Read the comments to understand why the low ratings exist so you can make an informed decision.
Tip: Size #4 or #5 cups usually fit brigadeiros perfectly.
How to Store
Room temperature: up to 2 days in an airtight container
Refrigerator: keeps well for 5–7 days
Notes
- Cook on medium heat to prevent burning.
- Use a silicone spatula for easiest stirring.
- If it’s sticking too fast, lower the heat.
- Grease your hands lightly — too much butter will keep the two sides from attaching.
- Turbinado sugar gives a sparkly finish.
FAQ
1. My brigadeiros won’t stick together. What happened?
If your white and chocolate brigadeiros are not sticking together, you may have greased your hands before pressing them together. They need to be pressed together first, then rolled with greased hands.
2. Do I have to add the egg yolks?
No. They’re optional. They help with richness and quicker thickening, but the recipe works without them.
3. Can I make a smaller batch?
Yes! You can easily make half the recipe — just use one can of condensed milk (instead of two) for the chocolate brigadeiro and one can for the white. The tricky part is the egg yolk, since halving it can feel confusing. Don’t worry — there are a few ways to handle it, and this is such a forgiving recipe that it’s hard to mess up.
For the yolk:
- Remove the membrane and divide the yolk between both recipes,
- Or omit the yolk,
- Or add a full yolk to each — just note that the mixture will thicken faster.
Want to see how I make them?
The video in this recipe card shows how to make Casadinhos once you already have prepared a white and a chocolate brigadeiro. If you want to see step-by-step videos on making each one from scratch, check out my previous posts: Grandma’s White Brigadeiro and Grandma’s Chocolate Brigadeiro recipes.
Casadinho Brigadeiro (Dois Amores)
Equipment
- Medium heavy-bottomed saucepan for even heat and to prevent burning.
- Heatproof spatula or wooden spoon
- Plate or shallow dish for cooling the mixture.
- fine mesh sieve optional, if using an egg yolk.
- Mini paper cups or truffle liners for serving/gifting
Ingredients
White Brigadeiro
- 2 cans sweetened condensed milk
- 1 tablespoon butter
- 1 egg yolk membrane removed (optional)
- butter to grease hands
Chocolate Brigadeiro
- 2 cans sweetened condensed milk
- 1 tablespoon butter
- 2 tablespoons unsweetened cocoa powder
- 1 egg yolk membrane removed (optional)
- granulated or turbinado sugar for rolling
- butter to grease hands
Instructions
White Brigadeiro
- Prepare the egg yolk (if using). Remove the membrane by gently pinching the yolk between your thumb and index finger. The yolk will slip out, leaving the membrane behind. Alternatively, press the yolk through a fine mesh sieve and let it drip through slowly. Discard the membrane.
- Add condensed milk, butter, and yolk (if using) to a medium sized saucepan.2 cans sweetened condensed milk, 1 tablespoon butter, 1 egg yolk, butter
- Place the pan over medium heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and sides to prevent burning. Continue until the mixture thickens and pulls away from the bottom of the pan.
- Once the mixture thickens, you can check doneness two ways. Tilt the pan slightly — the brigadeiro should move as one cohesive mass and pull away from the sides. You can also drag a spoon through the center; if it parts cleanly and you can see the bottom of the pan for a few seconds before it closes again, it’s ready.
- Transfer to a greased plate and cool completely.
Chocolate Brigadeiro
- Prepare the egg yolk (optional). Remove the membrane by gently pinching the yolk between your thumb and index finger. The yolk will slip out, leaving the membrane behind. Alternatively, press the yolk through a fine mesh sieve and let it drip through slowly. Discard the membrane.
- In a second saucepan, add condensed milk, butter, cocoa powder, and yolk (if using).2 cans sweetened condensed milk, 1 tablespoon butter, 2 tablespoons unsweetened cocoa powder, 1 egg yolk
- Cook the same way — stirring constantly until thick. Once the mixture thickens, you can check doneness two ways. Tilt the pan slightly — the brigadeiro should move as one cohesive mass and pull away from the sides. You can also drag a spoon through the center; if it parts cleanly and you can see the bottom of the pan for a second before it closes again, it’s ready.
- Transfer to another greased plate to cool fully.
How to Roll Casadinho Brigadeiros
- Lightly grease your hands with butter.butter
- Take a small piece of white brigadeiro and a small piece of chocolate brigadeiro.
- Press them together before rolling.
- Once attached, roll the ball using your greased hands.granulated or turbinado sugar
- Roll in granules of sugar
Notes
– See Grandma’s White Brigadeiro post for the white brigadeiro video.
– See Grandma’s Chocolate Brigadeiro post for the chocolate brigadeiro video.
– The video in this card only shows how to roll the Casadinhos once both flavors are ready. • How to Check Doneness
– Tilt test: When thickened, tilt the pan. The mixture should move as one cohesive mass and pull away from the sides.
– Spoon test: Drag a spoon through the center. If the bottom of the pan shows for 1–2 seconds before closing, it’s ready. • Paper Cups (Brigadeiro Cups)
– Use size #4 or #5 mini paper cups.
– Search for: brigadeiro cups, truffle paper cups, chocolate paper cups, mini candy liners.
– Low ratings are often from shoppers expecting cupcake-size liners. For brigadeiros, small is correct. Read reviews to confirm. • Halving the Recipe
– Use 1 can of condensed milk for each flavor.
– For half an egg yolk, remove membrane, whisk yolk, and measure half — or omit the yolk entirely. • Rolling Casadinhos
– Attach the white + chocolate portions before greasing your hands.
– Once they’re stuck together, lightly grease your palms and roll. • Sugar Coating Tip
– Granulated sugar works well.
– Larger crystals (like turbinado) create a pretty, sparkling finish.
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