Brigadeiro

A dense, glossy confection that pulls away from the pan. The texture is meltingly creamy on the palate, contrasted by the crunch of the sprinkles.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 442
• Protein: 10 g
• Carbs: 71 g
• Fat: 14 g

Ingredients

• 400 g Whole sweetened condensed milk ( plain )
• 20 g Minimum butter sweet ( room temperature )
• 30 g Unsweetened cocoa powder ( sifted )
• 50 g Multicolored vermicelli ( for coating )

Instructions

1. Initial mix

   In a heavy-bottomed saucepan, pour the sweetened condensed milk. Add the cocoa powder and butter. Mix cold with a spatula to fully dissolve the cocoa before heating.

2. Cooking and reduction

   Cook over medium heat, stirring constantly. The mixture is ready when it thickens and pulls away cleanly from the bottom when tilting the pan. The spatula should leave a clear trail.

3. Cooling

   Pour the paste onto a buttered plate. Let cool completely at room temperature so the texture firms up.

4. Shaping

   Once the paste is cold, lightly butter your hands. Take small portions, roll into walnut-sized balls, then roll in the sprinkles to coat them evenly.

Chef's tips

• Never stop stirring, the sugar in the condensed milk can burn very quickly at the bottom.
• If the paste is too sticky to roll, put it back in the fridge for 30 minutes.

Storage

Keep for 3 days at room temperature in an airtight container or 1 week in the fridge.