Brazilian Brigadeiros Dark Chocolate Truffles with Condensed Milk and Sprinkles

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 3 tbsp unsweetened Dutch-process cocoa powder
• 1 tbsp unsalted butter, plus more for hands
• Pinch of salt
• 1 tsp pure vanilla extract
• 1/2 cup chocolate sprinkles (jimmies) for coating
• 1/4 cup cocoa powder for coating (optional, for a less sweet version)
• 2 oz dark chocolate (70%), finely chopped (optional, for extra richness)
• Mini paper candy cups for serving

Instructions

1. Combine condensed milk, cocoa powder, butter, and salt in a medium heavy-bottomed saucepan over medium-low heat. Stir constantly with a silicone spatula from the very first moment.
2. Cook 10-15 minutes, stirring without stopping and scraping the bottom and sides of the pan. The mixture will bubble gently then begin to pull away from the sides of the pan.
3. The brigadeiro is ready when you drag your spatula across the bottom and the mixture holds a clear path for 3-5 seconds without immediately closing. It should look like thick, shiny fudge.
4. Stir in vanilla extract and chopped dark chocolate (if using) until fully melted and incorporated. Pour onto a lightly buttered plate. Do not scrape the pan.
5. Let cool completely at room temperature, then refrigerate for at least 1 hour until very firm and easy to handle.
6. Spread chocolate sprinkles on a flat plate. Butter your palms lightly. Scoop tablespoon-sized portions and roll between your palms into smooth balls.
7. Roll each ball in chocolate sprinkles until completely coated. Place in mini paper candy cups. Store at room temperature up to 3 days or refrigerate up to a week. Best served at room temperature.