Get Ready!


Setting up your rolling station

  1. Clear a workspace and set out your kit’s contents
  2. Place most of the dark and white ‘melting chocolate’ into separate microwave safe bowls, leaving some in the package to use later. Note: If you do not have access to a microwave, you will need to set up a double boiler (fill a saucepan with an inch of water and place the bowl of chocolate gently on top of the saucepan making sure the bowl fits snugly)
  3. Empty each topping onto separate plates 
  4. Open the brigadeiro containers and reserve a spoon for each
  5. Prepare a wipe or paper towel and a small bowl of water 
  6. Prepare a sheet of parchment paper (optional)

Let’s Do It!

Making the Chocolate Popsicle Shells

Melting the chocolate


  1. Heat the chocolate in small bursts.
  • Dark chocolate, microwave for 1 minute at 40% power
  • Ruby chocolate, microwave for 30 seconds at 100% power being careful not to burn it.
  1. Stir gently until the chocolate is completely melted. If it has still not melted completely, heat chocolate for another 20 seconds and stir again (please refer to the instructional videos)


  1. Add water to a saucepan and bring to a gentle simmer
  2. Place the heat-resistant bowl with the chocolate on top of the saucepan
  3. Gently stir the chocolate until completely melted
  4. Remove from the heat

Tempering the chocolate

Tempering is the process to cool the chocolate down before using it. To cool down your chocolate:

  1. Keep stirring the chocolate with a spoon. If it isn’t cooling down easily you can also add some of the chocolate you reserved in the packet to help cool it down
  2. To test that it has cooled enough, touch the chocolate with the tip of your finger and then to your lip. It should be cool to touch. If you have a thermometer, the temperature should be 93F

Filling the popsicle molds

  1. With your spatula or spoon, add a thin layer of chocolate to a popsicle mold. Gently spread the chocolate around until it forms a thin layer (add more chocolate if necessary)
  2. Repeat until you have filled the molds, making sure you save some melted chocolate for the back side of the popsicle and for decorating!
  3. Refrigerate or freeze for a few minutes

Filling the popsicle shells

  1. While the chocolate shells are still in the mold, gently fill a shell with brigadeiro and smooth it out (be careful not to overfill it)
  2. Add some toppings for texture and flavor (optional)
  3. Place a wooden stick at the bottom of the popsicle 
  4. Cover the filling with a spoonful of melted chocolate. Spread out the chocolate until the popsicle is ‘sealed’ 
  5. Refrigerate or freeze until hard
  6. Remove the popsicle from the mold by gently pulling back the silicone mold around the popsicle you want to remove and it will pop out

Decorating the Popsicles

  1. Turn the popsicle over and place it on parchment paper or a plate so the flat side is face down
  2. Use melted chocolate as a glue and dip the popsicle in toppings, apply toppings with a spoon or your fingers, or drizzle melted chocolate over the popsicle for a lined effect 
  3. Refrigerate or freeze until you’re ready to eat it!

Classic Brigadeiros

Make some classic brigadeiros or spring-inspired brigadeiro shapes from your leftover brigadeiro filling.

Filling: Wet or lightly butter your hands. Scoop some brigadeiro (not the spread) from the container and gently roll it in your hands until it is round. Roll quickly or it will become too soft to work with. You can also get creative and shape the brigadeiro into a halloween-inspired shape like a pumpkin, a ghost, a spider, or a bat.

Decorating: Choose one or more toppings and roll your brigadeiro or shape in the topping/s on the plate until evenly covered. Roll it gently in your hands or press it with your fingers to make sure the toppings are firmly attached to the brigadeiro. You can also use other items from your pantry like pretzels, oreo cookies, coconut, dried fruits, and more to bring your brigadeiro to life. Once decorated, place it in a paper cup or on a plate. And that’s it. Just taste, repeat using different flavors and textures, and enjoy! 

Pro Tips

To make a marbled chocolate popsicle shell, melt the two chocolates separately and spoon some of each into a separate bowl. With the stick end of a spoon, gently pull the stick across the bowl 2-3 times before adding to the mold as per the instructions above. 

The chocolate shells can be prepped in advance. Just store them in a sealed container in the refrigerator until you’re ready to fill and decorate them!

Try filling your chocolate popsicles with some other pantry goodies like your favorite candy, some crushed cookies, or some crumbled cake mixed with brigadeiro.

You can save some chocolate to melt and use to ‘glue’ candy or other edible decorations to the outside of the chocolate popsicle. 

The Brigadeiro Spread is great to use on toast or baked goods. You can also warm it in the microwave for 10 seconds and turn it into a pourable sauce for ice cream!

Summer Chocolate Popsicle Experience

Watch instructional videos, access ingredient information and more.