It’s finally starting to feel like spring here in Boston. The snow has melted,  there’s no need for a puffer coat anymore, and I’m starting to wear color again (my fall and winter wardrobe consists mostly of black and gray). Pretty soon I’m going to start sneezing because of the pollen count, I’ll have the urge to break out my hot pink lipstick, and I’ll only want to make no-fuss, no-bake treats.

I’ll distract my friends with bright pink lips while handing out platters of treats that look and taste like I slaved over it for hours, but in reality the little desserts hardly required any effort. The treats taste so good that my friends ignore the fact that I am sneezing non-stop and my eyes keep watering from allergies. Because they are eating chocolate bonbons and it is spring and everyone is happy.

These chocolate bonbons are called brigadeiros. They’re a typical Brazilian dessert, essentially chocolate fudge balls and sometimes referred to as chocolate caramel balls.

dark chocolate brigadeiros

Brigadeiros are traditionally rolled in jimmies (chocolate sprinkles), coconut, or pistachios, but I rolled mine in colorful confetti sprinkles when I made them this past weekend for a friend’s birthday. They are incredibly simple to make and only require three ingredients: condensed milk, cocoa powder, and dark chocolate chips. I’ve seen some versions with butter, and most actually omit the chocolate chips altogether, but I prefer adding dark chocolate chips for a darker, more intense chocolate flavor, and for brigadeiros that set up a little more firm instead of squishy.

Nothing wrong with squishy brigadeiros though. They still taste delicious.

And in general, I like eating squishy things. Marshmallows, gummy bears, jello, cheese curds, scrambled eggs.

I also like eating food in round form. Cake balls, truffles, meatballs. You know the drill.

chocolate brigadeiros

I love how these brigadeiros are no-bake and the hardest part about making these is waiting for the fudge mixture to cool and then rolling them into balls.

Actually I take that back. The hardest part about making these is trying not to snack on the mixture and ending up with a few less bonbons than what the recipe would have made. But hey, it’s spring, there’s bright confetti everywhere, and I have a feeling you’ll be too happy eating these chocolate bonbons to really care.

Yield: 20 bonbons



1 can (14 oz) condensed milk
1/4 cup cocoa powder
1/4 cup dark chocolate chips
1 teaspoon butter, melted (for rolling into balls)
1/3 cup sprinkles


  1. In a medium microwave-safe bowl, combine condensed milk and cocoa powder. Mix well, and add chocolate chips. Heat on full power for 2 minutes, then remove and stir until smooth. Heat again in 1-minute intervals, always stirring until smooth, until mixture thickens and easily folds away from bowl when scraped with a spatula. I heated my fudge mixture for a total of 4 minutes.
  2. Refrigerate mixture for at least 2 hours, or chill in the freezer for at least 20 minutes.
  3. Using a teaspoon, portion out onto rounds and using your hands, shape into 1 1/2 inch balls. Moisten your palms with melted butter so that the fudge won't stick to your hands.
  4. Dip each ball into the sprinkles or whatever coating you prefer. Keep chilled in an air-tight container until right before serving.

brazilian brigadeiro

Have you ever had brigadeiros before? What’s your favorite no bake treat?


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