So I mentioned a couple posts ago that I got an office job. The team that I’m working with is 90% Brazilian and it’s so awesome. I’m learning snippets of Portuguese every day, which is pretty familiar because of the Spanish know. Recently, we had a potluck to fundraise for the office Dragonboat team, and one of the Brazilian team members brought in these Brazilian candies called Brigadeiro. This, my lovely readers, is basically condensed milk and cocoa powder rolled around in sprinkles, and it is BEAUTIFUL.
Sweetened condensed milk and I have a complicated past. We’ve had a history with sucre Ã la crÃ¨me, fudge, and Vietnamese iced coffee. I remember my relatives saying how it’s not good for you because you’ll get diabetes (they say that about nearly everything). Chris will literally eat this stuff Winnie-the-Pooh-style, dunking his hands/fingers into the can and licking them clean. But enough about this stuff. More about brigadeiro.
The recipe I used talked about how this dessert was named after a famously handsome Brigadier, but instead of being named after him, it was named after his title; hence Brigadeiro. I have no idea how much truth lies into that little anecdote, but it seems fun. I always like knowing the reason why certain things are named the way they are.
The sprinkles I used aren’t traditional sprinkles, they’re hagelslag. They’re a Dutch confection that is traditionally enjoyed as a sandwich; using butter to act as a glue, then sprinkling these delicious chocolate sprinkles on the sandwich. I usually use peanut butter instead of butter because then its peanut butter-y chocolate goodness. Reminds me of good times in high school, where I had a few Dutch friends. They introduced me to the world of dubbel zout, or double salted licorice, and cheeeeeese. So much delicious cheese. Anyway, since I had an abundance of hagelslag, I used them instead of regular chocolate sprinkles. I find that hagelslag has a deeper chocolate flavour (even the regular milk chocolate ones), so I like them more than the super sugar chocolate sprinkles they sell in the grocery stores here.
For anyone who’s curious, these puppies are gluten-free and peanut-free (if you’re careful about not cross contaminating your ingredients), because I had a friend who was gluten-free and another friend who was peanut anaphylactic and they both ate these no problem =) Anyway, I hope you enjoy this delicious Brazilian confection!
A Brazilian confection that's addictive and easy to make!
15 minPrep Time
12 minCook Time
27 minTotal Time
- 1 can of sweetened condensed milk (300 g)
- 3 scant tablespoons of cocoa powder ( my last tablespoon wasn't completely full because the original recipe was for 395 g of condensed milk)
- 1 tbsp unsalted butter + more to grease
- hagelslag or chocolate sprinkles to coat (you can also used cocoa powder or powdered sugar
- Melt 1 tbsp of butter in a small pot over low heat.
- Add can of sweetened condensed milk and stir in the cocoa powder and stir constantly until you see the mixture separate a little from the pan. You'll notice this most when you scrape the sides and the mixture will kind of slide around in the pan. (10-12 minutes)
- Pour into a greased pan/bowl and let stand to cool. Once cool enough to work with, coat your hands in butter and then start rolling the mixture into truffle-sized balls.
- Roll them around in sprinkles and place in mini-muffin paper liners (otherwise they stick to each other)
- Enjoy immediately, or stick in the fridge to let them firm up a bit.
Soooo delicious and gooey. Omnomnom.