Brigadeiro (Brigadeiro) — Brazilian Chocolate Party Truffles

• 1 cansweetened condensed milk (396 g can)
• 30 gunsweetened cocoa powder (sifted)
• 28 gunsalted butter (14 g for cooking and 14 g for greasing the plate and hands)
• 1 gfine sea salt (optional but balances sweetness)
• 120 gchocolate sprinkles (use small Brazilian-style sprinkles if available)

Instructions

1. 1

   Grease a shallow dinner plate with 7 g of the butter and set it beside the stove. Sift the cocoa powder into a heavy 2 l saucepan so it blends smoothly and does not form dry clumps in the condensed milk.

2. 2

   Add the sweetened condensed milk, 14 g of the butter, and the fine sea salt to the saucepan. Stir thoroughly with a silicone spatula until the cocoa is fully dispersed and the mixture looks evenly chocolate-colored before turning on the heat.

3. 3

   Cook over low heat for 10 to 12 minutes, stirring constantly and scraping the bottom and corners of the pan. The brigadeiro is ready when it thickens, becomes glossy, and pulls away from the bottom of the pan in a soft mass when the pan is tilted.

4. 4

   Immediately scrape the hot mixture onto the greased plate and spread it into a thin layer. Let it cool at room temperature for 45 minutes, or refrigerate it for 20 minutes, until it is firm enough to roll without sticking excessively.

5. 5

   Place the chocolate sprinkles in a shallow bowl and grease your palms with the remaining 7 g of butter. Scoop 15 g portions of the cooled brigadeiro mixture and roll each portion between your palms into a smooth ball.

6. 6

   Drop each ball into the sprinkles and roll it gently until fully coated. Set the finished brigadeiros in small paper candy cups and let them rest for 10 minutes before serving so the coating adheres well.