Traditional Brazilian Chocolate Truffles (Brigadeiro)

Brigadeiro Batter

• 1 can sweetened condensed milk of high quality (395g / 14 oz)
• 1 heaping tbsp unsalted butter (20g)
• 4 tbsp sifted 50% Dutch-process cocoa powder (or chocolate powder)
• 1 tbsp heavy cream (optional secret for glossy silkiness)

Rolling & Finishing

• 1 cup high-quality chocolate sprinkles or chocolate vermicelli (120g)
• Extra butter for lightly greasing your hands
• Small mini paper cups (candy cups #5)

Cooking on the Stovetop

1. 1

   In a heavy-bottomed saucepan, combine the sweetened condensed milk, butter, and sifted cocoa powder.

2. 2

   Whisk thoroughly with a heatproof silicone spatula before turning on the heat to dissolve all cocoa clumps into a smooth chocolate mixture.

3. 3

   Place over medium-low heat and stir continuously in figure-eight motions, scraping the bottom and sides of the pan constantly to prevent scorching.

4. 4

   Cook for about 10 to 15 minutes. The mixture will darken, bubble with heavy glossy bubbles, and pull away cleanly from the bottom and sides in one unified mass (when you tilt the pan, the fudge falls in a sheet exposing the bare bottom).

5. 5

   Immediately pour onto a buttered shallow plate. Do not scrape dry bits from the pan. Allow to cool completely to room temperature (about 1 hour), or chill for 30 minutes.

Rolling into Truffles

1. 6

   Place chocolate sprinkles into a small shallow bowl.

2. 7

   Lightly grease the palms of your hands with a tiny dab of butter.

3. 8

   Scoop a heaping teaspoon of cooled fudge, roll into smooth 1-inch balls between your palms, and drop into the sprinkles.

4. 9

   Roll until completely coated in sprinkles, place into mini paper candy cups, and enjoy!