Brigadeiro (Chocolate Fudge Truffles)
Brazil's most iconic sweet: fudgy chocolate truffles made by stirring sweetened condensed milk, cocoa powder, and butter until the mixture pulls away from the pan, then rolled in sprinkles. Plan ahead: the cooked base must chill at least 1 hour before rolling.
Ingredients
- 14 oz sweetened condensed milk
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2 tbsp unsalted butter
- 1/8 tsp fine sea salt
- 1/3 cup chocolate sprinkles (granulado)
Instructions
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1
Combine 14 oz sweetened condensed milk, 1/4 cup unsweetened Dutch-process cocoa powder, 2 tbsp unsalted butter, and 1/8 tsp fine sea salt in a medium heavy-bottomed saucepan over medium-low heat.
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2
Stir constantly with a silicone spatula, scraping the bottom and sides. Cook until the mixture darkens, thickens, and pulls cleanly away from the sides and bottom of the pan — about 10 to 12 minutes. It is ready when you drag a line through the mixture and it holds for 3 seconds.
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3
Scrape the mixture onto a lightly buttered plate or baking dish. Let cool to room temperature, then cover and refrigerate for at least 1 hour until firm enough to roll.
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4
Spread 1/3 cup chocolate sprinkles (granulado) on a shallow plate.
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5
Lightly grease your palms with butter. Scoop about 1 tablespoon of chilled mixture and roll into a smooth ball, then immediately roll in chocolate sprinkles (granulado) to coat completely. Place in a paper candy cup.
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6
Repeat with remaining mixture. Refrigerate until serving. Brigadeiros keep refrigerated for up to 5 days.