Brigadeiros — Brazilian Chocolate Truffles

Instructions

1. Combine the condensed milk, cocoa powder and butter in a medium, heavy-based saucepan. Whisk until the cocoa is fully incorporated with no lumps before placing over the heat.
2. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, scraping the sides and base to prevent burning.
3. After 12–15 minutes the mixture will have darkened, thickened dramatically and will pull away cleanly from the sides of the pan — you can draw a line across the base and it stays open for 2 seconds. This is ready.
4. Pour into a lightly buttered dish and allow to cool at room temperature, then refrigerate for at least 1 hour until firm enough to roll.
5. Lightly butter your palms. Scoop teaspoon-sized portions and roll each into a smooth ball between your palms.
6. Roll each ball in the chocolate sprinkles until evenly coated. Place in a mini paper case.
7. Store at room temperature for up to 3 days or refrigerated up to a week. Serve at room temperature.

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