Recipe by: Simone Lee

Source: Adapted from

Serves: 6 – 8



  • 1 can (14 oz. each) sweetened condensed milk
  • 1 Tbsp unsalted butter
  • 2 Tbsp unsweetened baking cocoa
  • 1/3 cup chocolate candy sprinkles
  • 1/3 cup colored candy sprinkles

Other options

  • ½ cup chopped pistachio nuts
  • 1/3 cup chopped sliced almonds
  • 1/3 cup shredded coconut


  • Grease large shallow pan or platter with butter.
  • In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 1 Tbsp 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 the platter; cool completely (refrigerate to firm up faster).
  • 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.
  • Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

Download PDF version here: brazilian-brigadeiro-simone-lee