Brigadeiro – Brazilian Chocolate Truffles

  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 40


cans (14 oz each) sweetened condensed milk (not evaporated)
cup unsweetened baking cocoa
tablespoons unsalted butter
cup chopped pistachio nuts
cup chopped sliced almonds
cup shredded coconut
cup chocolate candy sprinkles
cup colored candy sprinkles


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  • 1
    Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
  • 2
    Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
  • 3
    Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.



Expert Tips

To make rolling the balls easier, chill the truffle mixture in the refrigerator until firm before scooping and rolling it.

Toast the almonds and/or pistachios, if desired, before rolling the truffles.

Put a variety of truffles in small gift boxes for friends and family.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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