Chocolate Almond Brigadeiro


Brigadeiro Fudge:

  • 270 grams of condensed milk
  • 2 tablespoons of butter
    • 3 tablespoons of Nescau Chocolate powder
  • ⅓ cup of finely chopped almonds
    • Without almonds, it is just Brigadeiro

Brigadeiro Balls:

  • Chocolate Sprinkles
  • Butter to keep “dough” from sticking to hands.
  • Mini cupcake paper cups

Kitchen Needs:

  • Stovetop
  • Small-Medium Sauce Pan
  • Utensil to Stir
  • 30-40 mini cupcake paper cups #2 (optional)
  • Glass pan/bowl (optional)
  • Spoon (to taste or eat directly from the pot)


In a saucepan:

  1. Add butter, condensed milk, and chocolate powder.
  2. Stir until butter is melted and everything is mixed.
  3. Continue mixing on medium heat.img_0408
    • Make sure it does not stick to the bottom of the saucepan, or it will burn.
  4. Add the finely chopped almonds.
  5. Cook the mixture until it thickens to a point where it 
    starts sticking together.
    • The bottom of the pan will become visible for a few moments while stirring.
  6. Remove from heat and let cool.
    • At this step, it can be helpful to pour it into another container (glass works best). This will help in the clean up process.

After the brigadeiro has cooled completely. It is time to start rolling it into balls!

Brigadeiro Balls:

  1. Rub a small amount of butter on the palm of your hands.
    • This is just to prevent sticking and will not impact the taste of the brigadeiro.
  2. Using a teaspoon, scoop a heaping quarter-size (1 Real coin-sized) amount of brigadeiro into your hands.
  3. Roll it into a little ball.
  4. Place it in a bowl containing chocolate sprinkles.
  5. Cover the ball completely in chocolate sprinkles.
  6. Place your Chocolate Almond Brigadeiro ball into the paper cupcake liner.


Set aside to eat at a later date (or immediately)!


**For all of the impatient eaters out there, or those that don’t like sprinkles: you can eat the brigadeiro from a spoon straight from the pan! Keep it in a dish in your refrigerator and it’ll keep for a few days. (It might keep longer than that, but I’ve never been able to resist it that long.)

Clean Up Pro Tip:

  • Take the sticky, chocolatey filled saucepan and fill it with soapy water.
  • Set it on the stovetop to boil.
  • Remove from heat, dump out soapy, chocolatey water.
  • Scrub still warm sides of pan to remove the rest of the chocolate.

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