Brazilian Brigadeiro Chocolate Glaze
This silky Brazilian brigadeiro glaze turns any cake into a showstopping centrepiece. Rich, glossy, and deeply chocolatey, it is the South American dessert secret your kitchen has been missing. Ready in just 30 minutes with pantry staples.
🛒 Ingredients
20 servings
- 2 cans (397 g each) sweetened condensed milk
- 2 cups (500 ml) whole milk
- 3/4 cup (200 g) heavy cream
- 1/2 cup (8 tablespoons) unsweetened cocoa powder
- 2 tablespoons unsalted butter
- Chocolate sprinkles to taste
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Directions
- 1
Combine the condensed milk, whole milk, heavy cream, cocoa powder and butter in a heavy-bottomed saucepan.
- 2
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches a gentle boil.
- 3
Keep at a low boil for 3–5 minutes, stirring without stopping, until the glaze thickens slightly and coats the back of the spoon.
- 4
Remove from the heat and allow to cool for 30 minutes, stirring occasionally to prevent a skin from forming.
- 5
Pour over your cooled cake, smooth with an offset spatula, and finish generously with chocolate sprinkles.
💡 Chef's Tip
Swap the cocoa powder for melted 70% dark chocolate for a deeper, more intense flavour. Leftover glaze keeps refrigerated for up to 3 days — gently rewarm in a bain-marie and stir before reusing.
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