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Chocolate and peanut butter brigadeiros (Brazilian truffles)

Chocolate and peanut butter brigadeiros (Brazilian truffles)

Recipe by Sara Felix, Sara’s Petite Cuisine, Topsham, Devon


  • 1 can of condensed milk
  • 4 tbsp chocolate powder (preferably bitter)
  • 3 tbsp Freda’s Peanut Butter with Black Pepper & Cornish Sea Salt
  • 1 tbsp unsalted butter
  • 75g chopped peanuts (for rolling the truffles in)


  1. Put all the ingredients in a pan and cook over a low heat.
  2. Keep stirring until the mixture is thick and shiny, and starts to leave the sides of the pan. Do not leave the pan unattended, as the milk can burn easily.
  3. Pour the truffle dough onto a greased plate and wait for it to cool a little until set.
  4. Once cool, grease your hands with butter and roll the brigadeiros into little balls. Sara uses half a tablespoon as a measurement, but they can be bigger or smaller.
  5. Roll each ball in the chopped peanuts and place them in mini cupcake cases.

Chef’s tip: Store in an airtight container in the fridge but remove at least half an hour before serving – they’re best eaten at room temperature.

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