Brigadeiro Chocolate Pops
These brigadeiro pops are the crowd-pleasing treat everyone agrees on: a fudgy chocolate centre sandwiched between two biscuits, then coated in crunchy chocolate. They come together in minutes and are perfect for a baking session with kids. Make a big batch, because they vanish fast!
🛒 Ingredients
20 servings
- 1 can (400 g) sweetened condensed milk, or dulce de leche
- 4 tbsp unsweetened cocoa powder
- 1 egg yolk, sifted (optional, for extra creaminess)
- 1 tbsp unsalted butter
- 20 plain round biscuits (Maria or petit-beurre style)
- 20 wooden lollipop sticks
- 250 g milk chocolate, white or dark, for coating
- Chocolate sprinkles or colourful sugar strands
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Directions
- 1
Combine the condensed milk, cocoa, egg yolk and butter in a heavy-based saucepan. Cook over low heat, stirring constantly, for about 8 minutes until the mixture pulls away from the sides of the pan.
- 2
Tip the mixture onto a buttered plate and chill for at least 1 hour until firm enough to handle.
- 3
Spoon a generous amount onto one biscuit, push a lollipop stick into the centre and top with a second biscuit, pressing gently to seal.
- 4
Melt the chocolate in a bain-marie or the microwave, then dip each pop to coat it completely.
- 5
Scatter with sprinkles, rest on baking paper and let them set before wrapping.
💡 Chef's Tip
If your brigadeiro is too soft, cook it a few minutes longer over low heat until it clears the bottom of the pan. For a flawless coating, freeze the assembled pops for 15 minutes before dipping and keep the chocolate fluid. Swapping condensed milk for dulce de leche gives a richer, more caramelised version.
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