Brazilian Coconut Brigadeiro Truffles with Dark Chocolate Coating

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 3 tbsp unsweetened cocoa powder
• Pinch of salt
• 1/2 cup toasted shredded coconut (for rolling)
• 1/2 cup chocolate sprinkles or cocoa nibs (for rolling)
• 1/4 cup finely crushed graham crackers (for rolling)
• Butter for greasing hands

Instructions

1. Combine condensed milk, butter, cocoa powder, and salt in a heavy saucepan over medium-low heat.
2. Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides to prevent burning.
3. Cook 10-12 minutes until the mixture thickens, pulls away from the sides of the pan, and leaves a clean trail when you drag the spoon across the bottom.
4. Pour into a lightly buttered shallow dish. Let cool at room temperature for 30 minutes, then refrigerate 1 hour until firm enough to roll.
5. Butter your palms lightly. Scoop 1 tablespoon of the chilled mixture and roll into a smooth ball.
6. Roll each ball in your choice of coating: toasted coconut, chocolate sprinkles, or crushed graham crackers.
7. Place in mini cupcake liners. Refrigerate until ready to serve. Brigadeiros keep refrigerated for up to 5 days.