Brigadeiro & Beijinho

Delicious brazilian truffles. There's no birthday party without them!

chocolate and coconut round truffles served on a plate
Brigadeiro (brown) and Beijinho (white)

i n g r e d i e n t s :

  • 1 can of milkmaid ("leite moça", "la lechera", "Milchmädchen", whatsoever it is called in your country)
  • pure chocolate powder
  • chocolate sprinkles
  • grated desiccated coconut
  • butter
  • little cupcake molds
  • cloves

p r e p a r a t i o n :

Melt about 2 teaspoons of butter in a small saucepan at medium heat and add half of the milkmaid to it. Mix well.

two photos of a saucepan where one can see a little bit of butter being melted and some condensed milk added to it
melted butter + condensed milk

For the brigadeiro, add 3 spoons of chocolate, continuously stirring at medium heat, it will turn thicker and thicker, go on stirring vigorously, until you start seeing the bottom of the saucepan. Keep a close eye on the heat, lower it if necessary. Put it aside to cool off.

three photos showing a saucepan with the condensed milk being mixed with chocolate powder

For the beijinho, repeat the step with melting butter and milkmaid above. Add 5 spoons of the coconut flakes, always stirring at medium heat, just like you made it with the brigadeiro. At some point you'll see the bottom of the saucepan. Put it aside to cool off.

three photos of a saucepan showing grated coconut being added to the condensed milk
Time to remember the time in kindergarten when we used to play with modelling clay!
Prepare the little paper cupcake molds and butter your palms (yes!!!)
one photo showing a hand with some butter on it and another photo of a little spoon with chocolate cream
time to get your hands dirty!
Take about a teaspoon of the brigadeiro (start with this one cause it will be cooled off by then) and mould it into a little ball. For obvious reasons I couldn't take photos of myself doing it :D
Roll the little ball in the chocolate sprinkles and then put it in the little cupcake mold.
round chocolate truffles decorated with chocolate sprinkles
round white coconut truffles

When you're done with the brigadeiro, do the same with the beijinho. Make sure you have enough butter on your palms to be able to mould them, otherwise it'll stick to your skin. Roll the beijinho balls on the coconut flakes. Put them in the cupcake molds.


For the final touch, decorate the beijinhos with cloves, it also adds a great taste to it. Enjoy!
t r i v i a :
brigadeiro means "brigadier"
beijinho means "little kiss"