Brazilian Brigadeiros (Chocolate Fudge Truffles)

Why you’ll love it

• Only 4 ingredients: condensed milk, cocoa, butter and sprinkles.
• No oven, no mixer: everything happens in one saucepan.
• Kids love helping: rolling the balls is the fun part.

Quick facts

Ingredients

• 1 can (14 oz / 397 g) sweetened condensed milk
• 2 tbsp unsweetened cocoa powder (or 3 tbsp for a darker flavor)
• 1 tbsp unsalted butter, plus extra for your hands
• 1 pinch of salt
• 1 cup (150 g) chocolate sprinkles, for rolling
• 24 small paper candy cups (optional)

Step-by-step method

1. Combine. Put the condensed milk, cocoa, butter and salt in a medium nonstick saucepan. Stir well before turning on the heat so the cocoa dissolves without lumps.

2. Cook and stir. Cook over medium-low heat, stirring constantly with a silicone spatula, for 10–12 minutes. Scrape the bottom and sides so nothing burns.

3. Check the point. It’s ready when the mixture thickens, turns glossy and pulls away from the bottom of the pan as one mass. Drag the spatula across the bottom: if you see the pan for 2–3 seconds before it closes, it’s done.

4. Cool. Transfer to a buttered plate, cover and let it cool to room temperature, about 1 hour (or 30 minutes in the fridge).

5. Roll. Butter your hands lightly. Scoop teaspoon-size portions and roll into 1-inch (2.5 cm) balls.

6. Coat. Roll each ball in the sprinkles until fully covered and set in a paper cup. Serve at room temperature.

Tips for the best result

• Undercooked brigadeiros won’t hold their shape; overcooked ones get hard. Watch for the “pulls away from the pan” moment.
• Use good-quality chocolate sprinkles. In Brazil they use soft chocolate granulado, which tastes much better than candy sprinkles.
• Variations: roll in shredded coconut, chopped nuts or cocoa powder.

Storage

Keep in an airtight container at room temperature up to 2 days, or refrigerate up to 1 week. Let them come to room temperature before serving.