Chocolate Bonbons (Brigadeiros)

Chocolate Bonbons (Brigadeiros)

5.0 11 Recipe Reviews | Rate this Recipe | 62 Saves

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.

15 mins. to Prepare

10 mins. Cooking Time

20 mins. Standing Time cooling

45 mins. Total

Servings: 30 candies (2 1/2 dozen)

Difficulty: Intermediate

This recipe is: Low Fat Low Sodium


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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.

Amount Per Serving
Servings: 30 candies (2 1/2 dozen)
Calories from Fat15
 %Daily Value*
Total Fat 1.5g2%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 40mg2%
Carbohydrates 9g3%
Dietary Fiber 0g0%
Sugars 8g
Protein 1g
Vitamin A0%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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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.


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.


very easy to make and my husband just loves them


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.


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


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.


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.

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