Brigadeiro de Colher
My Thermomix version of Rita Lobo's spoonable brigadeiro — soft, glossy Brazilian chocolate fudge you eat with a spoon.
Rita Lobo taught a generation of Brazilians to cook, and her 'brigadeiro de colher' is pure comfort — softer than the rolled kind, scooped warm from the pot. The Thermomix stirs it for you, so it never catches or burns.
Ingredients
- 🥛395 g sweetened condensed milk (1 tin)
- 🍫25 g cocoa powder, sifted
- 🧈15 g butter
- 🥛60 g thickened cream
- 🧂1 pinch salt
- 🍫Chocolate sprinkles, to top
Thermomix method
- Place condensed milk, cocoa, butter, cream and salt in the mixing bowl. Mix 10 sec / 0°C / speed 4 until the cocoa is fully combined.
- Cook 12 min / 100°C / speed 2, MC off with the simmering basket on the lid, until thick and glossy.
- Scrape down and cook 2 min / Varoma / speed 2, MC off, for a deeper spoonable brigadeiro texture.
- Spoon into little glasses 1 min / 0°C / no speed, scatter with chocolate sprinkles and serve warm or chilled.
Aly's tips
- The 'de colher' style is meant to be soft — stop a minute or two earlier than you would for rolled brigadeiro.
- Add a spoon of cream after cooking for an even silkier texture.
- Use good cocoa — it's the main flavour here.
Questions
What is brigadeiro de colher?
It's the spoonable version of Brazil's famous brigadeiro — cooked a touch less so it stays soft and creamy, served in a glass and eaten with a spoon rather than rolled into balls.
Why cook it in the Thermomix?
At speed 2 the blade stirs constantly, so the brigadeiro cooks evenly and never catches on the base — no standing over a hot pot.
Is this the original Rita Lobo recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Rita Lobo and brigadeiro de colher; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.