Brigadeiro Pops

Brigadeiro Pops

The first time I had this delicious Brazilian dessert was on a Christmas eve and it was made by a Brazilian. So I know the authentic taste. So my colleague introduced me to Brigadeiros and I loved it.  The Brazilian chocolate fudge balls are sweet, chocolaty and delicious. The unknown is always scary but once I had a look at the recipe it seemed very easy. It is very easy to make and you can have a whole range of options for the outer layer. Chocolate vermicelli, sprinkles, desiccated coconut, crushed peanuts and almond flakes are some of my favorites.

No culinary skills required, really easy to make. Part one is preparing the fudge, takes about ten minutes. Part two is shaping and rolling the balls in you choice of outer covering.

Fudge: Heat a little butter and condensed milk on low heat. Keep stirring until a thick fudge is formed. Transfer & let it cool.

Shape & roll: Shape the fudge balls and roll them in sprinkles or your choice of outside topping.


Brigadeiro Recipe1Melt the butter and add the condensed milk

Brigadeiro Recipe2Add in the cocoa powder and mix well

Brigadeiro Recipe3Once the mixture thickens, allow it to cool down

Brigadeiro Recipe


  • Butter: 2 tbsp
  • Condensed Milk: 400 gm/ 1 Tin
  • Cocoa Powder: 3 tbsp

For the outer layer:

  • Chocolate vermicelli / Desiccated coconut powder / Crushed peanuts / Sprinkles


  • Melt the butter in a thick wok/pan
  • Add the condensed milk while keeping the flame at low
  • After a minute add the cocoa powder while stirring the condensed milk in the wok
  • Make sure no lumps are formed
  • Keep heating the cocoa-butter-condensed milk on low heat while continuously stirring
  • After about 10 mins of stirring the fudge will thicken
  • To test the consistency of the fudge, try to split the fudge at the center of the wok/pan with the spoon. If you see the bottom of the pan, then you have the right consistency.
  • Turn off the heat and let the mixture cool down to room temperature
  • Roll the fudge into balls and roll it in an outer layer of your choice


  • The consistency should be such that the bottom of the pan should be seen for a few seconds before the mixture levels out


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