Brigadeiro

Ingredients

Instructions

1. 1

   Prepare a small plate or tray for the finished sweets. Lightly butter your hands later for rolling, and place the chocolate sprinkles in a small bowl so they are ready for coating.

2. 2

   In a small heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, 10 g butter, and a pinch of salt. Whisk until the cocoa is fully dissolved and no dry lumps remain; doing this before heating helps the mixture cook evenly and stay smooth.

3. 3

   Set the pan over low heat and cook, stirring constantly with a spatula and scraping the bottom and corners, for 8-10 minutes. The brigadeiro is ready when it thickens into a shiny fudge-like mass and, when you drag the spatula through the center, the bottom of the pan stays visible for about 1 second before the mixture closes back in.

4. 4

   Transfer the mixture to a lightly buttered plate or shallow bowl to cool faster. Let it rest for about 15 minutes, until warm rather than hot; it should be cool enough to handle without sticking excessively.

5. 5

   Lightly grease your hands with a little of the remaining butter, then scoop and roll the mixture into 10 small balls, about 22-25 g each. If the mixture sticks, re-butter your hands very lightly rather than adding extra sprinkles too early.

6. 6

   Roll each ball in the chocolate sprinkles until fully coated, then place on the tray. Serve at room temperature for the softest, fudgiest texture.

Nutrition per serving

Notes

• •For the best texture, keep the heat low; high heat can cause scorching before the mixture thickens properly.
• •A heavy-bottomed pan makes beginner cooking much easier because the sugar in condensed milk burns quickly in thin pans.
• •If you prefer firmer brigadeiros, chill the cooked mixture for 10-15 minutes after it has cooled slightly, but this may bring the total time just over 30 minutes.
• •These are excellent with coffee and can be served in small paper candy cups if you have them.

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