Brazilian Brigadeiro Dark Chocolate Truffles with Condensed Milk, Cocoa and Rainbow Sprinkles

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 3 tbsp unsweetened cocoa powder (Dutch-process for deeper color)
• 2 tbsp unsalted butter
• Pinch of fine salt
• 1 tsp pure vanilla extract
• For coating:
• Chocolate sprinkles (granulado) — the traditional coating
• Or: crushed toasted almonds
• Or: unsweetened cocoa powder
• Or: shredded coconut, toasted
• 24 small foil candy cups (for presentation)

Instructions

1. Combine condensed milk, cocoa powder, butter, and salt in a medium heavy-bottomed saucepan. Whisk until no cocoa lumps remain before turning on the heat.
2. Cook over medium-low heat, stirring constantly with a silicone spatula or wooden spoon. Stir in wide strokes, scraping the bottom and sides of the pan. Do not stop stirring — the condensed milk burns quickly.
3. After 10-15 minutes the mixture will begin to thicken, pull away from the sides of the pan, and develop a fudgy consistency. Test readiness: drag your spatula through the mixture and it should hold a clean line for 2-3 seconds before closing. Remove from heat at this point.
4. Stir in vanilla extract. Pour onto a lightly buttered plate or into a bowl. Do not scrape the pan (those bits can be bitter). Let cool to room temperature, then refrigerate uncovered for at least 2 hours until firm enough to roll.
5. Lightly butter your hands. Scoop rounded teaspoons of the chilled mixture. Roll quickly between your palms into smooth balls about 1 inch in diameter. Work fast — the warmth of your hands will start melting them.
6. Pour sprinkles into a shallow bowl. Roll each brigadeiro in the sprinkles, pressing gently so they adhere on all sides. Place in a foil cup.
7. Refrigerate until ready to serve. Brigadeiro is Brazil's most beloved sweet — served at every birthday party, wedding, and celebration since the 1940s. Simple ingredients, endlessly satisfying, and utterly addictive.