Brazilian Chocolate Fudge Truffles (Brigadeiros)

What to eat at Olympics

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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 20 servings
Yield: 20 candies
Nutrition Facts (per serving)
107 Calories
4g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 107
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 14mg 5%
Sodium 61mg 3%
Total Carbohydrate 15g 6%
Dietary Fiber 0g 1%
Total Sugars 15g
Protein 2g
Vitamin C 1mg 3%
Calcium 76mg 6%
Iron 0mg 2%
Potassium 100mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like so many South American treats, these little fudge truffle balls have a story in Brazil.

They were named after famous 1940s Brazilian Brigadier General Eduardo Gomes, who ran for president in 1945 and apparently also loved this particular chocolate treat. 

They have a caramel and chocolate flavor that's unusual and a different twist on American chocolate treats. Kids will enjoy helping to make these, and it's traditional to serve them in the very small paper cups like those in boxes of chocolates. Store these chocolates in the refrigerator.


  • 1 (14-ounce) can sweetened condensed milk

  • 4 tablespoons cocoa powder

  • 1/4 teaspoon salt

  • 3 tablespoons unsalted butter

  • 1 teaspoon pure vanilla extract

  • Chocolate sprinkles

Steps to Make It

  1. Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the salt.

  2. Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking.

  3. Cook for 10 to 15 minutes, stirring constantly until the mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.

  4. Remove from the heat and stir in the butter and vanilla.

  5. Chill in the refrigerator for 20 to 30 minutes. With buttered hands, roll the mixture into 1-inch balls.

  6. Roll each ball in the chocolate sprinkles and place in a paper cup.

  7. Chill until ready to serve.

All About Chocolate

The ancient Aztecs and Mayans of Mexico and Central America were the first known people to eat chocolate, starting about 2,000 years ago. The cocoa plant is native to Mexico, Central America, and northern South America and grows in evergreen tropical rainforests.

Theobroma cacao is the scientific name for cocoa, and it is commonly translated as "food of the gods." This shows that the Aztecs and Mayans knew a good thing when they found it and that moniker still applies.

Spanish explorers in the region in the 1520s found out about the delights of chocolate, and they took cocoa beans home to Spain. By the 17th century, all of Europe was enamored with hot chocolate, although only the rich could afford to indulge. Nobody did anything but drink chocolate until the Victorian era when a way to make chocolates was discovered. And now there's Teuscher, Godiva, Cadbury, Hershey, Lindt, and Ghirardelli, among many ​more, to everyone's great pleasure.​​​

It's been known since the 1990s that eating chocolate causes the release of endorphins in the brain–the feel-good chemicals. So there's a bona fide physiological reason why everybody craves chocolate. It tastes out of this world, and it makes you feel that way, too. But a little bit should do the trick: Dark chocolate packs 145 calories per ounce.