These soft and chewy chocolate-caramel Brigadeiro bonbons are as delightful to eat as they are easy to make.
When I was in Rio de Janeiro I fell in love with Brigadeiros. A Brigadeiro {Bree-gah-day-roo} is a caramel fudge-like truffle. It is a popular candy in Brazil that is served as a dessert and most birthday parties. One bite of this soft and chewy deliciousness, and I knew I had to make them.
My first taste wasn’t at a party or a restaurant, but at a school in the favelas (slums) of Brazil. Read my post about the Favelas of Rio here.
As part of a favela tour, we were taken to Para Ti, a local school in Vila Canoas which was founded by an Italian family living in Brazil and operates mainly through volunteers and donations.
As teaching is primarily by volunteers the children learn anything from math, reading and writing to music, handicrafts, and cooking, depending on the volunteer’s particular skills.
This is the bar at the school, run by volunteers and set up for tour participants. Who wouldn’t want to partake of something delightful here, bar where the service came with a generous smile?
I bought several Brigadeiros at Para Ti, where they are sold for a little over a dollar. I vowed to stay there until someone taught me how to make them. No one would then, but they assured me I wouldn’t have any trouble so I continued with the tour, savoring every bite of my new found infatuation as I went.
I appreciated that our tour of the favelas helps fund the school with a percentage of the tour’s revenue. We were also able to buy things to support the school, all while raising awareness of life in the favelas. What an enriching experience it was.
Today’s Recipe: Brigadeiros
When I returned home I scoured the library for Brazilian cookbooks. I found quite a few and soon realized that every recipe was the same. I guess some recipes are so perfect there isn’t need for variation.
Brigadeiro is just 4 simple ingredients; sweet condensed milk, cocoa powder, butter and chocolate sprinkles.
I am all for traditional recipes, but I am not happy until I have added my own spin. I decided to also try Organic Cocoa Nibs from Melissa’s Produce, which I thought tasted better than sprinkles.
I learned the secret to mixing the cocoa powder into the condensed milk is to mix the cocoa with water first.
A non-stick pan is essential. After stirring it for 15-25 minutes it will need to be refrigerated for 30 minutes before you roll them by hand.
One bite and I think you will want to make these over and over again.
Brigadeiro - Brazilian BonBons
Ingredients
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 tablespoons unsweetened baking cocoa some recipes call for up to 4 tablespoons
- 2 tablespoons unsalted butter I use Kerrygold
- Chocolate sprinkles / Organic Cocoa Nibs
Instructions
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Oil an 8-inch pie dish or a plate with butter and set aside.
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Place 1 tablespoon of water per tablespoons of cocoa powder used in a small and slowly whisk in the cocoa powder to make a paste, which this will allow the cocoa powder to blend more easily with the condensed milk.
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In a nonstick heavy pan, melt the butter, then add the condensed milk and the cocoa mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.
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NOTE: You will know it is done when you scoop some Brigadereio mixture up with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan.
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Pour mixture into pie dish; refrigerate until it is firm, about 30 minutes.
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Place sprinkles and/or cocoa nibs in separate small bowls. Lightly rub your hands with butter and roll about a teaspoon of Brigadiero between your palms to form 1- 1/2-inch balls. Roll the balls in the chocolate sprinkles to cover it completely. Place in mini paper baking cups.
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Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week. Also can be frozen for 30 days. Makes 15-20 Brigadeiros.
These candies also captured the heart of Haagen-Dazs with a new flavor called “Tres Leches Brigadeiro”.
I believe that once you try them, they will capture your heart as well.
…and then, she paused for thought.
I leave you with a final slice of life in the favelas as seen from Para Ti School.
Making my mouth water! Try Droste chocolate powder for an even richer taste.
Great tip Maggie, I found Droste chocolate powder online. Looks great. http://www.amazon.com/Droste-Cocoa-8-8oz-Box/dp/B00IO1UO5I
What a powerful little school in the favelas. Thank you for sharing your always fascinating travels. My lesson plan for today includes the 3 B’s for Brazilian Brigadeiro BonBons. Or is that 4 B’s? 😉
LOL Leslie! 4 ingredients you probably have in your pantry just waiting for you to combine them. 🙂
Yum~ fun~adventurous and chocolate is GOOD for you right??? Thanks Cathy! One of those and a cup of Brazilian coffee ought to kick one right out of any afternoon energy slump! I vote for the cocoa nibs, can’t wait to try! love, cousin julie
You have the right idea Julie! I know you will like these!
I’m in sugar shock already….
LOL Rona, you don’t eat all of them at once… well at least you try not to.
Can’t wait to try one!!! BTW…love the photo with the cat in it!!!!! Classic!! 🙂
I will make you some next time you are over. Kai will love these.
Absolutely need to make these now! I bought Barry cocoa at Epicure Imports (super dark French cocoa powder). How can I not?!
Oh Christina that would be perfect! Let me know how it goes.
O those look lovely! We had a treat very similar when growing up. I had totally forgotten about it until seeing these… I’m gonna try and find a recipe for that too!
Simone I would love to try any variation of this recipe. I do hope you blog about it as I find it a fascinating treat.
The nibs were inspired. I’m stealing this recipe. GREG
Greg, this recipe is worthy of stealing. I should know. LOL
Ohhhhh! I’ll take a dozen, thank you! 😉
Thanks Sara, they are that good. 🙂
Thank you for picking up the vibrance and happy hues from Rio and sharing it with us. Such a fascinating post! And those sweet balls! Bless your recipes! Always inspiring, simple yet splendid! Hugs.
So happy you enjoyed it.
What a colorful place… literally! If I ate one of these concoctions I would never stop… so I will just look at the beautiful pictures! My blood sugar will thank me only to look!
LOL Cheri, yes, these treats are not blood sugar friendly… and they are addicting. 🙂
I’m glad to see your spin included butter instead of the margarine that was on that sign. And I “liked” your last photo on Flicker before I saw this post. It was one of my faves, too!
I totally missed the margarine ingredient. It always amazes me people still use it.
Whoa, those look so rich and mouth-watering. I’m imagining them melting as I chew those chocolate nibs on the outside. Lovely!
Thanks Lynne! They do melt in your mouth… now if they would only melt off your hips. 🙂
These sound absolutely amazing!!
Natalie, they are. I know you would love them. 🙂
These are such a treat, like South American truffles!
I will need to make some very soon.
They are such a treat. The trick is not to eat too many of them. Enjoy!
I am American but grew up with these for my birthday every year (for or with breakfast) I started making them for my son who will be 10 in February and I find the simple 4 ingredient recipe the best…thanks for reminding people simple is better & original
Hi Tricia, thanks for stopping by. Eating Brigadeiros for breakfast is a revelation! That is so cool that you grew up eating these. After tasting just one, I wondered where they had been all my life. 🙂
Congratulations Tricia. I’m from Brazil and your Brigadeiro’s recipe is amazing. Exactly away you need to do it. When you eat this recipe you absolutely will gonna be a dreams! Your experience in Brasil look likes wonderful!
This is an amazing recipe. I made these a couple days ago and everybody loved them. You provide great tips! I did use 4 tbsp of cocoa and it worked out great. I’m definitely making these again soon. Thank you!
Thank you so much Val for letting me know. I am so happy you love the recipe as much as I do.