2-Ingredient Brazilian Chocolate Truffles (Brigadeiro)

Brazilian Truffles are also known by their classic name, Brigadeiros. These fudgy balls were first created in Rio de Janeiro in the mid-20th century. Traditionally, Brazilian Truffles are made with condensed milk, butter, eggs and cocoa powder. It’s then covered in chocolate sprinkles. The truffles were created in a time when sugar and milk were scarce. Therefore, condensed milk became the perfect substitute, and so Brigadeiros were born! These days, there are hardly any recipes that include egg. Our recipe is slightly different in that you need less ingredients, and instead of chocolate sprinkles, the truffles are covered with cocoa powder.

How to make Brazilian ChocolateTruffles

Unlike other complicated recipes, Brazilian Truffles are extremely easy to make. For our recipe, you need only need two ingredients: condensed milk and cocoa powder! These truffles are chewy and chocolatey, with a slight hint of caramel – everything you need in a chocolate truffle!

Instructions

For the truffle squares 

Put condensed milk (1/2 cup) in the microwave for 30 seconds to heat. Sift in the cocoa powder and mix well.

Line a small loaf tin with aluminum foil or parchment paper. Pour in the thick chocolate mixture and refrigerate for 2 hours.

Once the truffles cooled for 2 hours, it’s time to cut and coat the truffles in cocoa. Sprinkle the work surface with cocoa and remove the cocoa slab from the loaf tin. Use a sieve and sprinkle the loaf with cocoa.

Cut the loaf into small squares.

Shape the cubes and make sure they’re completely coated with cocoa powder. Store in the refrigerator.

For the truffle balls

Put condensed milk (1/3 cup) in the microwave for 30 seconds to heat. Sift in the cocoa powder and mix well. The mixture will be firmer for the truffle balls.

Once the truffles cooled for 2 hours, it’s time to cut and roll the truffle balls. Unwrap the chocolate loaf, press down slight, and roughly cut into cubes.

Using your hands, create round truffle balls and coat the balls in cocoa powder.

Recipe Notes and Tips

There are many variations to this recipe. Instead of cocoa powder or chocolate sprinkles, while not roll the truffle balls in coconut sprinkles. You can also try crushed nuts (toasted almonds or pistachios), white or dark chocolate.

To make the shaping of the truffles easier, you can either grease your hands with a little bit of oil, or you can wear gloves.

The longer the mixture is refrigerated, the easier it will be to shape into balls.

The Brazilian Truffles can be stored in an airtight container for up to two days. You can also freeze them in a Ziploc bag for up to 30 days.