Brigadeiros, intense chocolate sweets from Brazil, are made out of condensed milk, unsweetened cocoa powder, and a bit of butter. The mixture is cooked over low heat until it thickens, then shaped into small balls and coated in chocolate sprinkles. Popular among both children and adults, they can be found at every kid’s birthday party and at bakeries throughout the country. In recent years, brigadeiros have been elevated to epicurean status, with unique flavor combinations fit for the most discerning palate! In this version, I’ve incorporated nutella and a bit of milk, thus creating a more intensely flavored and creamier brigadeiro. In the United States, chocolate sprinkles usually found in supermarkets are not made out of real chocolate and are extremely artificial tasting. Therefore, I highly recommend that you go online to find real chocolate sprinkles. I particularly like the Guittard brand.
Makes about 20 brigadeiros
1 14-oz can sweetened condensed milk
½ cup nutella
¼ cup whole milk
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, plus extra for buttering baking dish and hands
1 cup chocolate sprinkles
Mix the condensed milk, nutella, milk, cocoa powder and butter in a small saucepan (about 2 quarts). Over low heat, stir the mixture continuously to avoid clumping - condensed milk is high in sugar and will crystallize, and possibly burn, if left unstirred. When the mixture is thick and starts pulling away from the pan (in about 12-15 minutes), pour it into a small baking dish that has been coated in butter and make sure it is spread out evenly.
Allow to cool for at least 30 minutes. Rub a dab of butter in your hands and pull a small portion of the mixture into your hands. Form them into small balls and roll the balls into the chocolate sprinkles.