Brigadeiro: Brazilian chocolate fudge balls

Ingredients and method

Approximately 24 small brigadeiros; size-dependent estimate

Ingredients

• 1 can (14 ounces / 397 g) full-fat sweetened condensed milk; a Brazilian 395 g can also fits this batch
• 1/4 US cup unsweetened cocoa powder (about 20 g), sifted
• 2 tablespoons unsalted butter (28 g), plus a little for the plate and hands
• 1 small pinch fine salt
• About 1/2 US cup chocolate sprinkles, for coating; have extra available if needed

Method

1. Lightly butter a heat-safe plate. In a small heavy saucepan, stir the condensed milk, cocoa, 2 tablespoons butter and salt together before turning on the heat.
2. Cook over medium-low heat, stirring continuously and scraping the bottom and corners. Allow roughly 15–20 minutes, but watch the mixture: it should gather together and leave a channel that stays open briefly when a spatula passes through it. A thin sauce that immediately floods the channel needs more cooking.
3. Spread the mixture on the prepared plate. Let the steam subside, then refrigerate until cool and firm enough to handle; do not leave it out for more than 2 hours, or 1 hour above 90°F. Hot candy can burn, so do not test it with your fingers.
4. Put the sprinkles in a shallow bowl. Lightly butter clean hands, scoop small portions with a teaspoon and roll into balls. Coat each ball immediately and place in a small paper candy cup or on a plate.
5. Keep covered in the refrigerator until serving. Bring out a small serving batch shortly before eating so the centers can soften.