Little Brazilian cocoa bites, melting and shiny, rolled in chocolate sprinkles. A party classic, simple, generous, and highly nostalgic.
Ingredients
- 397 g sweetened condensed milk
- 25 g unsweetened cocoa powder
- 20 g unsalted butter
- 80 g chocolate sprinkles
- 1 pinch fine salt
Method
- Lightly butter a plate or small dish, then keep it near the stove to receive the hot dough.
- Pour the sweetened condensed milk into a heavy-bottomed saucepan, add the sifted cocoa powder, butter, and salt, then mix off the heat until you obtain a smooth cream with no pockets of powder.
- Cook over low heat, stirring constantly with a flexible spatula, scraping the bottom and sides well to prevent the cocoa from sticking.
- Continue cooking until the dough thickens, becomes shiny, and pulls cleanly away from the bottom of the pan when you swipe the spatula across it.
- Immediately transfer the dough to the buttered plate, spread it out slightly, and let it cool until it is firm to the touch but still pliable.
- Very lightly butter your palms, scoop small portions of dough, and roll them between your hands to form even, satiny balls.
- Pour the chocolate sprinkles into a shallow bowl, then roll each ball in them until fully coated.
- Arrange the brigadeiros on a ceramic dish and let them rest at room temperature until the coating adheres well and the center is meltingly soft.
Nutrition
Per serving
- Energy
- 452.6 kcal
- Protein
- 11.09 g
- Carbohydrate
- 70.31 g
- Fat
- 13.55 g
- Fibre
- 2.44 g
- Calcium
- 297.46 mg
- Iron
- 3.22 mg
- Magnesium
- 56.36 mg
