Brigadeiro Cookie Pops
These irresistible Brazilian-inspired chocolate pops feature a rich, fudgy brigadeiro filling sandwiched between two crispy tea biscuits, all coated in silky melted chocolate and finished with festive sprinkles. Easy to make and impossible to resist, they are a guaranteed crowd-pleaser at parties and celebrations.
🛒 Ingredients
35 servings
- 1 pack of tea biscuits or digestive biscuits
- Lollipop or popsicle sticks
- 200 g melting chocolate (milk, white, or dark)
- Chocolate sprinkles or colorful nonpareils for decoration
- 1 can (397 g) sweetened condensed milk
- 4 tablespoons unsweetened cocoa powder
- 1 egg yolk, sieved (optional, for extra creaminess)
- 1 tablespoon unsalted butter
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Directions
- 1
In a heavy-bottomed saucepan, combine sweetened condensed milk, cocoa powder, sieved egg yolk (if using), and butter. Stir to blend before turning on the heat.
- 2
Cook over low heat, stirring constantly with a spatula, for about 8 minutes until the mixture thickens and pulls cleanly away from the sides of the pan.
- 3
Remove from heat and allow to cool for 5–10 minutes until it is warm but easy to handle.
- 4
Spoon a generous mound of brigadeiro onto the center of one biscuit. Place a lollipop stick on top, then press a second biscuit firmly over the filling to sandwich it.
- 5
Melt the chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each, until smooth and glossy.
- 6
Dip each pop into the melted chocolate, letting the excess drip off, then immediately coat with sprinkles or nonpareils.
- 7
Place on parchment paper and allow to set at room temperature or in the refrigerator for 15 minutes before wrapping or serving.
💡 Chef's Tip
Never stop stirring the brigadeiro while it cooks — constant movement prevents burning. For gifting, wrap each pop individually in cellophane and tie with a ribbon. Mix milk and dark chocolate together for a balanced coating flavor.
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