Brigadeiro (Chocolate Fudge Truffles)

Method

1. 1

   Stir the condensed milk, cocoa, butter and a small pinch of salt together in a heavy saucepan over medium-low heat.

2. 2

   Cook, stirring constantly and scraping the bottom, for 10–12 minutes until the mixture thickens and pulls away from the pan when you tilt it.

   💡 The classic test: drag the spatula across the bottom — if the trail holds for a second before closing, it's ready.

3. 3

   Scrape onto a buttered plate and cool to room temperature, then chill 30 minutes.

4. 4

   With buttered hands, roll teaspoons of the fudge into balls.

   💡 Re-butter your palms every few balls — sticky hands make sad brigadeiros.

5. 5

   Roll each ball through the chocolate sprinkles until fully coated and nest it in a little paper cup.

6. 6

   Serve at room temperature — or skip the rolling entirely and eat it soft with a spoon, 'de colher', as Brazilians often do.