Brigadeiro by Cristina Arantes

These Brazilian desserts most commonly resemble truffles or bonbons, in that the filling is rolled in a ball and covered in some kind of sprinkles. They can be simple or more gourmet, based on the quality of ingredients.



1 can sweetened condensed milk
4 oz. dark chocolate (70% and above)
1 tbs. unsalted butter
1/2 tsp. salt

Toppings: chocolate jimmies, chopped almonds, chopped hazelnuts, shredded coconut, cacao nibs, etc.

Put condensed milk, chocolate, butter and salt in a small pan and cook over medium low heat, stirring constantly with a wooden spoon or a spatula until thick and bubbly – make sure to constantly scrape the bottom of the pan, otherwise it can scorch.

Pour mixture into a small creased bowl or sheet pan and let cool at room temperature or refrigerate.

Put desired toppings into a deep bowl.

Grease hands with butter, with a small ice cream scoop or small spoon, scoop out small amounts and roll between hands to form a small ball. Drop each ball into toppings and shake well to make sure they get completely covered with toppings.

Place each brigadeiro into a candy cup and enjoy.


These are a wonderful cross between chocolate and caramel, chewy and fudgy all at the same time. They make a wonderful addition to a dessert bar for an event, or as a quick indulgent bite to share with the family.

Ukw4G709QVWK16vU1w1w_kikastreats-1Recipe provided by Cristina Arantes of Kika’s Treats.¬†Cristina Arantes, a.k.a. Kika, was born and raised in Brazil, one of the tropical lands of cacao, where she spent her days baking and eating all things chocolate. In 1999 she moved to San Francisco and had the opportunity to work at a variety of wonderful restaurants and bakeries where she refined her skills with some of the finest chefs around. In 2006, she made a list of her favorite treats and decided that it was time to share them with the world.

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