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Chocolate Bonbons (Brigadeiros)

Chocolate Bonbons (Brigadeiros)
Makes:
30 candies (2 1/2 dozen)
Prep Time:
15
minutes
Total Time:
45
minutes
Low CalorieLow FatLow SodiumVegetarian
based on
11 reviews
Chocolate Bonbons (Brigadeiros) are named after famous 1940s Brazilian Air Force brigadier and chocoholic, Eduardo Gomes. These delectable, soft chocolate candies are easy to make. Children love eating and making these treats, so let them help shape the chocolate mixture into balls and roll them in multi-colored or chocolate sprinkles.

In this recipe:



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Ingredients:

  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/4 cup sifted NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • 1/2 to 3/4 cup multi-colored or chocolate sprinkles

Directions:

COMBINE sweetened condensed milk and cocoa in medium saucepan. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes or until mixture pulls away from the sides of the pan. Remove from heat. Add butter and salt; mix thoroughly. Let cool for 20 minutes.

LINE baking sheet with wax paper. Using teaspoon, drop 1-inch dollops of chocolate mixture onto prepared baking sheet. Refrigerate for 30 minutes. Spray hands with cooking spray. Shape or roll chocolate mixture into balls and then roll in sprinkles. (Hands may need to be resprayed while rolling). Keep refrigerated in airtight container for up to 5 days.


Reviews:

Review This Recipe
  •  Star(s)

    Indulge yourself.

    ca aikman from Indianapolis, IN

    These were pretty easy and very tasty. To cut back on stickiness, I chilled them for fifteen minutes, used a small scoop to form them into balls.

  •  Star(s)

    chocolate bonbons

    darlene loop from Portland, OR

    very easy to make and my husband just loves them

  •  Star(s)

    Chocolate Bon Bons

    marlene steele from ENNIS, TX

    They melt in your mouth. Who needs Godiva when you can make these?

  •  Star(s)

    Chocolate Bonbons

    CHRISTINE PRUCKER from ANNANDALE, VA

    Wonderful little candy treats! I found that the non perils sprinkles worked much better then the shots (or jimmys as some people call them). The non perils also gave the candies a more sophiscated look.

  •  Star(s)

    Yummy Chocolate Bonbons

    patricia johnson from LUFKIN, TX

    Went I make them I didnt known how east it was and taste very good. I make these for my mother she said that these are perfect for Mother Day.I guess I be making these for her on her Day.i definatey will be making these again.

  •  Star(s)

    Brazilian Delight!!

    Acsa Buening from CARROLLTON, TX

    Growing up in Brazil, you could not have a birthday party without these little treats! Always loved it and always will. My kids loved it so much when I made it this week that they want to help me make it so we can have it more often :-)

  •  Star(s)

    Still Talking

    Jennifer Shippee from GREENVILLE, NH

    I made these as a dessert for a wine tasting party and people are still talking about how great they are (and I think how easy they are to make!)

  •  Star(s)

    Chocolate Bonbons

    Noreen Gilbert from BURLINGTON, MA

    These chocolate bonbons are so delicious and I thought they were easy to make. My family enjoyed eating them and wants me to make them again.

  •  Star(s)

    Chocolate Bonbons

    Gwen Malinowski from CHICAGO, IL

    Even though these were rated intermediate, I found them easy (although a bit messy) to make. I rolled some in cocoa, colored sprinkles, ground nuts, and finely chopped coconut. Next time I will try adding a different flavored extract.

  •  Star(s)

    Try rolling these in nuts, for even more crunch

    Susan Campbell from GRASS LAKE, MI

    Delectable little morsels. Use a tiny scoop or melon baller to make portions uniform in size. Can also customize the flavor by adding a dash of extract after cooking, before forming balls. I tried rolling them in crushed almonds (yum) and pecans (double yum). Recommended recipe.

  •  Star(s)

    Chocolate Bonbons

    Charlotte Query from SPENCER, IN

    I found this recipe over 30 years ago while planning a dinner for my husband's Spanish Honor students. It is quite easy and delicious. We usually just rolled them in powdered sugar or cocoa to keep the smoothness. The sprinkles are quite pretty, add a crunch and offer a lovely variety in looks.

Nutrition Facts

Serving Size: 1/30 of recipe

Servings Per Recipe: 30 

  • Calories: 50
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 40mg (2% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Bonbons (Brigadeiros)

Ingredients

  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/4 cup sifted NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • 1/2 to 3/4 cup multi-colored or chocolate sprinkles

 

Directions

COMBINE sweetened condensed milk and cocoa in medium saucepan. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes or until mixture pulls away from the sides of the pan. Remove from heat. Add butter and salt; mix thoroughly. Let cool for 20 minutes.

LINE baking sheet with wax paper. Using teaspoon, drop 1-inch dollops of chocolate mixture onto prepared baking sheet. Refrigerate for 30 minutes. Spray hands with cooking spray. Shape or roll chocolate mixture into balls and then roll in sprinkles. (Hands may need to be resprayed while rolling). Keep refrigerated in airtight container for up to 5 days.

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