Brigadeiros

Ingredients

• 395g tin sweetened condensed milk
• 30g unsweetened cocoa powder, sifted
• 25g unsalted butter, plus extra for your hands
• pinch of fine salt
• 100g chocolate sprinkles (granulado)

Before you cook

• Sift the cocoa powder to remove any lumps.
• Butter a plate or shallow dish where the cooked mixture will cool.
• Tip the sprinkles into a wide shallow bowl.
• Lay out about 25 small paper cases.

Steps

1. Put the condensed milk, sifted cocoa, butter and salt into a heavy non-stick saucepan.
2. Set the pan over a medium-low heat and stir with a silicone spatula until everything melts together.
3. Keep stirring without stopping, scraping the base and corners of the pan.
4. Continue for 10 to 12 minutes as the mixture darkens and thickens.
5. Watch for the moment when you can draw the spatula across the base and the mixture takes about two seconds to close the gap.
6. Tilt the pan and check that the whole mass slides as one lump, which means it is ready.
7. Scrape the mixture onto the buttered plate and spread it out.
8. Leave it to cool at room temperature for 30 minutes until it is firm enough to handle.
9. Rub a little butter over your palms.
10. Scoop out a teaspoon of the mixture and roll it into a ball about 2.5cm across.
11. Drop the ball into the sprinkles and turn it until it is completely coated.
12. Set it in a paper case and repeat with the rest of the mixture.