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Brigaderos (Gluten & Dairy Free)

Cooking Method
Difficulty Intermediate
Best Season Suitable throughout the year
    For the truffles:
  • 160 grams dairy free coconut condensed milk
  • 10 grams dairy free spread
  • 65 grams dairy free dark chocolate
  • To decorate:
  • 2 tablespoons Sprinkles (double check they are gluten free)
  • 60 grams dairy free dark chocolate (melted)
  • 60 dairy free white chocolate (melted)
  1. Add the dairy free condensed milk and dairy free spread into a saucepan over a medium heat for a couple of minutes
  2. Stir in the dairy free chocolate until it is melted and well combined
  3. Allow the mixture to cool for another 5 minutes or until it is a thick consistency almost like brownie batter
  4. Cool to room temperature
  5. Grease your hands and roll teaspoons of the mixture into 16 balls

  6. Roll half in the sprinkles and place in miniature muffin cases

  7. Add the remaining bridgaderos into mini muffin cases

  8. Top four with the melted dairy free white chocolate and the other four with the dairy free dark chocolate

  9. I decorated mine with freeze dried raspberries and fondant love hearts

  10. Chill in the fridge until set

Keywords: candy, truffles