Brigadeiro – Brazil’s famous party treat!

No Brazilian kid’s party is complete without Brigadeiro. If you grew up in a Brazilian household these gooey chocolate truffles are by now permanently imprinted into our psyche and inhabit the same side of your brain as motherly love.

For this clip I recruited the help of some expert in Brigadeiro: KIDS! I know it’s child labour, but they didn’t seem to mind. The gorgeous looking children you can see here are my own (Olivia and Elvis) and Geoff and Tete’s kids (Laura and Ben). They were real stars! Especially Ben, who speaks with a very grown up ‘BBC presenter’ tone.

This Brigadeiro recipe could not be simpler and it should make around 20 truffles.

Brazilian Brigadeiro Recipe:


  • 1 Can of Condensed Milk
  • 3 tbsp of Chocolate Drink Powder
  • 2 tbsp of butter

To decorate: (any of these)

  • Chocolate Vermicelli
  • Grated coconut (fresh of dessicated)
  • Caster sugar

How to prepare:

  • Pour the condensed milk into a medium saucepan and place over medium heat
  • Add the chocolate drink powder and butter and keep stirring your Brigadeiro mixture until it starts to show the bottom of the pan when you scrape it with your spoon. This is the only crucial bit to watch out for. As you scrape the bottom of your pan with the spoon, the Brigadeiro mixture should be thick enough to show you the bottom the pan for a couple of seconds before the mixture levels out again.
  • Pour the Brigadeiro mixture into a 5×3″ Glass or Ceramic container (a deep soup dish will work too) and leave your Brigadeiro aside to cool. When the Brigadeiro mixture is at room temperature, you may place it in the fridge. Where it can stay for 3 to 4 days until you’re ready to roll and serve them.
  • When you are ready to roll your Brigadeiros, remove the mixture from the fridge and scoop a small quantity (Brigadeiro size preferences vary wildly. I prefer mine a little smaller than golf balls).
  • To roll the Brigadeiro, spread a little butter in the palm of your hands, drop the dollop of Brigadeiro mixture in the palm of your hands and roll in between them until you have a smooth small ball.
  • Drop the Brigadeiro ball into a bowl containing your choice of topping and gently roll it around until it’s totally covered.
  • Transfer your Brigadeiro to a mini cupcake cup.
  • It’s quite customary to make Brigadeiros with several different toppings in each batch. Go wild!

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22 Responses to "Brigadeiro – Brazil’s famous party treat!"

  1. Marcia Fialho says:

    Beautiful children and delicious treat! I usually ad one egg yolk to my recipe.

  2. Ana says:

    I’m a Brazilian English teacher and I need your help, if possible. I’d like to know how to say ‘jiló’ in English. Thank you very much for your time and help.

  3. rachel says:

    My child loved this video. We watched it many times, and we are going to make these treat today! My sister found your site and shared it with me. She was a missionary in Brazil about 6 years ago.

  4. Odete says:

    So cute, happy kids doing something they love. Me too!!!

  5. Denise says:

    Great video: brought back some very good memories of being a child…

  6. Paz says:

    What wonderful cooking instructors! Thanks for showing me how to make this!


  7. Brazilian dessert Recipe says:

    […] Brigadeiro Recipe explained by children | […]

  8. Brissa says:

    Oi Nando,

    I love each and every recipe you post, and the music is also excellent!!! I love it as well, I don’t kow if you’ve done it before but, wouldn’t it be nice to add a comment of the name of the songs that are played in each one of the recipe’s videos? I mean, lovers of brazilian music like me, would highly appreciate it.


  9. Samantha says:

    Fê, que delícia esse vídeo. tá ótimo! Dei muita risada.
    Como o Elvis tá graaande!

  10. Alexandra Forbes says:

    Oi! Meu primo Eduardo Forbes me falou deste blog, e eu adorei. Gostaria de reproduzir o post do brigadeiro em meu blog,
    com o credito, posso? E… vamos exchange links?
    Acho q meu site interessaria muito aos seus leitores…

    Alexandra Forbes
    member, Society of American Travel
    Writers and Professional Writers’
    Association of Canada
    Follow me on Twitter!

  11. eliana vianna santos says:

    Ola Fernando!
    Otimo site.
    E otima ideia da receita de brigadeiro. Aqui em Paris Maria e Antonio também nao dispensavam os brigadeiros nas festas. Me mande seu email porque estou tentando falar com você por um antigo que creio estar desativado.
    Beijos nos quatro, ainda nao conhecia Elvis. Olivia ainda é louca por morangos?
    Ronaldo manda um beijo também.
    Eliana (mulher de Ronaldo Graça)

  12. Vitor says:

    Jilo is eggplant in english

  13. joanne says:

    What a fantastic video – great chefs! Thank you.

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  17. Jess says:

    A quick note for future readers, in England and as far as I know the rest of the UK jiló is aubergine and on a similar note abobrinha is courgette in English.

    Now I must go make some brigadeiros!

  18. Becky says:

    Love it! We are making some brigadeiros (and beijinhos!) today:). I was wondering if I can I link to your web site? I am writing at If you would like, I can include a blurb about your web site:). Please let me know if it is OK: kidworldcitizen (at) gmail (dot) com

  19. andreia says:

    Sorry, but eggplant in portuguese is beringela and i think since jilo is a native south america’s vegetable you can still call it jilo.

  20. Mel says:

    My 4yr old and I make this all the time, and he loves this video. Today we tried it with Strawberry drink powder. We agreed that the chocolate was better, but this didn’t stop them from disappearing just as quickly. Great modification for valentine’s day.

  21. Lori Robertson says:

    I was just wondering if these treats needed to be refrigerated after you make them. I was thinking of making them for my daughter’s International festival. She is researching Brazil. I would have to make them the night before, and she would need to take them with her to school the next day. Thank you for your input.

  22. admin says:

    Provided you cooked them well and they are stiff enough, you can keep them out of the fridge, somewhere cool, for a couple of days.

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