Brazilian Brigadeiro Chocolate Truffles
Fudgy Brazilian chocolate truffles with condensed milk, cocoa, butter, cream and sprinkles. Allow about 80 minutes including cooling, rolling and a ten-minute final rest; cooling may take longer.
- alcohol-free
- Brazilian
- chocolate
- confection
- dessert
- no bake
- truffles
- Vegetarian
- world desserts
Shopping options
Check ingredients to include themPackage used · most used first
sweetened condensed milk · 14 Ounce
Kroger® Sweetened Condensed Milk
100%
Details
chocolate sprinkles · 1 Cup
Betty Crocker™ Chocolate Sprinkle
56%
Details
unsweetened cocoa powder · 3 Tablespoon
HERSHEY'S Natural Unsweetened Cocoa Powder Can
Sale
8%
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unsalted butter · 2 Tablespoon
Challenge® Unsalted Butter
Sale
6%
Details
heavy cream · 2 Tablespoon
Land O' Lakes Heavy Whipping Cream Pint
6%
Details
vegetable oil · 1 Teaspoon
Kroger® 100% Pure Vegetable Oil
1%
Details
fine salt · 0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 20 servings
Cook this recipe
- sweetened condensed milk-14 oz
- chocolate sprinkles-1 cup
- unsweetened cocoa powder-3 tablespoons
- unsalted butter-2 tablespoons
- heavy cream-2 tablespoons
- vegetable oil-1 teaspoon
- fine salt-1/8 teaspoon
Line a plate with parchment paper, place the chocolate sprinkles in a shallow bowl, and keep the vegetable oil nearby for rolling.
Combine the sweetened condensed milk, cocoa, butter, cream and salt in a medium saucepan. Measure condensed milk by weight, using the ingredient amount.
Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture is smooth and the cocoa is fully blended.
Use medium-low heat and stir constantly because the condensed milk mixture can bubble, scorch, and become very hot.
Continue cooking and stirring for 8 to 12 minutes, until the mixture becomes thick and glossy and pulls away from the bottom of the pan when scraped.
Keep hands clear of bubbling hot candy mixture while stirring.
Spread the cooked mixture slightly on the parchment-lined plate. Cool for about 30 minutes initially, until cool enough to touch and firm enough to roll. Allow longer or refrigerate briefly if needed; do not handle hot candy.
Let the mixture cool before touching or rolling it to avoid burns.
Lightly oil clean hands and roll the cooled mixture into 1-inch balls, using a spoon to portion it evenly.
Wash hands before rolling the truffles, especially after touching shared utensils.
Roll each truffle in the chocolate sprinkles until fully coated, then place on the parchment-lined plate.
Let the truffles rest for 10 minutes before serving so they hold their shape. Keep leftovers covered in the refrigerator.
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