Brigadeiro

Ingredients

1 can of sweetened condensed milk (395 g)- 100 g of dark chocolate (70% or 85% cocoa)
2 tbsp of unsalted butter
1 cup of vermicelli chocolate sprinkles
about 25 paper cups

Directions

• If you’re using a chocolate bar, break it with your hands in small pieces and add it to a medium size pot, then add the sweetened condensed milk and the butter.
• Cook on low heat, mixing with a wooden spoon or spatula until the brigadeiro is creamy and not sticking on the bottom of the pot. The time of cooking will vary according to your stove and size of the pot, and should be roughly 12 minutes.
• Pour the brigadeiro into a plate or bowl and let it cool for about 2 hours. The brigadeiro has to be completely cold before starting to make the truffles. If you prefer, you can even let it cool down overnight.
• Before starting to roll the truffles, add the vermicelli (or any other topping of your preference) into a bowl. Add water into a small bowl to clean your hands. If you have small paper cups, make sure they’re separated and ready to be used.
• Add a bit of water to your hands. Spoon some brigadeiro and start rolling it into a ball. The ball can be any size, but we suggest roughly 1″. Place it into the sprinkles, and roll as many as can fit in the plate.
• Clean your hands. Separate paper cups. Roll the brigadeiros into the vermicelli until the brigadeiro is completely covered in vermicelli, put them in a paper cup or on a plate.

Pro-Tip

For a creamier brigadeiro, after the chocolate and butter are melted, replace the spoon or spatula for a whisk until the brigadeiro is ready.