← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 395 g sweetened condensed milk (1 can)
• 3 tbsp unsweetened cocoa powder
• 1 tbsp butter, plus extra for your hands
• ¼ tsp pinch of salt
• 60 g Chocolate sprinkles

Method

1. Put the condensed milk, cocoa, butter and salt in a non-stick saucepan and stir until smooth before you turn on the heat.
2. Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom, for 10–12 min. It is ready when it is thick and glossy and slides away from the base of the pan in one mass: a line drawn with the spatula should hold for a second.
3. Scrape it onto a buttered plate (don’t scrape the stuck bits from the pan) and let it cool, then chill for 1 hour, until firm enough to roll.
4. Butter your hands lightly, roll teaspoons of the mixture into small balls, then roll them in the sprinkles. Set them in little paper cases.

Tips

• Undercooked brigadeiro won’t hold its shape; if it’s too soft to roll, return it to the pan for a few more minutes.
• Check your sprinkles are gluten-free if that matters; most chocolate sprinkles are, but some contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Brazilian Kitchen Abroad The Daily Meal