Brigadeiro

Instructions

1. 1 Combine the condensed milk, cocoa powder, and butter in a medium non-stick saucepan, whisking thoroughly until the cocoa is fully incorporated and the mixture is smooth and uniform in colour.
2. 2 Place the pan over medium heat and cook, stirring constantly with a silicone spatula, scraping both the bottom and sides of the pan to prevent scorching and ensure even cooking throughout.
3. 3 Continue cooking for approximately ten minutes until the mixture thickens noticeably and begins to pull away cleanly from the bottom of the pan when you drag the spatula across it.
4. 4 Test readiness by tilting the pan: the brigadeiro should slide as one mass rather than flow like liquid. Remove from heat immediately to avoid over-cooking, which makes rolling difficult.
5. 5 Pour the hot mixture onto a lightly buttered plate or shallow dish, spreading it evenly. Allow it to cool to room temperature, then refrigerate for at least two hours until firm enough to handle.
6. 6 Lightly grease your hands with butter, then pinch off small portions and roll them between your palms into smooth balls roughly two centimetres in diameter, working quickly to avoid sticking.
7. 7 Pour the chocolate sprinkles onto a shallow plate and roll each ball until evenly coated. Place each finished brigadeiro into a small paper cup and refrigerate until ready to serve.