Brigadeiro
Little balls of fudgy goodness rolled in sprinkles.
Servings: 24
Ingredients
- 2 tablespoons of sweet cream butter
- 14 ounces of sweetened condensed milk
- 1/2 teaspoon of vanilla extract
- 1/4 cup of cocoa powder
- a pinch of salt and black pepper
- 4 ounces of chocolate sprinkles
- butter (for shaping)
Instructions
- Add 2 tablespoons of sweet cream butter, 14 ounces of sweetened condensed milk and 1/2 teaspoon of vanilla extract into a small saucepan and place over medium low heat
- While the mixture is warming, sift 1/4 cup of cocoa powder and a pinch of salt into the saucepan and stir to combine
- Cook while stirring constantly until the mixture thickens to the point that when you scrape your spatula across the bottom of the saucepan, the mixture takes a few seconds to recombine
- Transfer the mixture into a greased bowl, cover and chill until completely cooled
- To shape, pour some sprinkles into a shallow bowl, grease a small spoon or ice cream scooper and grease your hands
- Gather equal sized portions of the brigadeiro mixture, roll into round balls and then roll in the sprinkles until the outside is completely coated
- Place the shaped brigadeiro into mini cupcake liners or mini paper cups
- Store in an airtight container at room temperature for 3-4 days or chill for up to 2 weeks