Casadinho Brigadeiro (Dois Amores)
Casadinho Brigadeiro (Dois Amores): two flavors, one perfect bite. A simple, creamy, nostalgic Brazilian treat I’ve loved since childhood.
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
• Video Tutorials
– 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.
– 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.
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 44mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 0.1mg
