Recipe provided by Leticia Moreinos Schwartz
Makes about 45 balls
Ingredients:
- 2 (14 –ounce) cans sweetened condensed milk
- 4 tablespoons unsalted butter
- 4 tablespoons heavy cream
- 2 teaspoons light corn syrup
- 3 oz (90 g) semi-sweet chocolate (around 60% cocoa solids)
- Chopped 2 teaspoons unsweetened cocoa powder
- ½ cup chocolate sprinkles
Directions:
- In a medium heavy bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup, and bring to a boil over medium heat.
- When the mixture starts to bubble, add the chocolate and 2 teaspoons of cocoa powder. Whisk well, making sure there are no pickets of cocoa powder.
- Reduce the heat to low, and cook, whisking constantly, until it is the consistency of a dense fudgy batter, about 8 to 10 minutes. You want the mixture to bubble like lava towards the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft and may not hold its shape; if you overcook it, it will be chewy, more like a caramel candy. You know it is done when you swirl the pan around and the whole mixture slides as one soft piece, leaving a thick burnt residue on the bottom of the pan.
- Slide the mixture into a bowl. Don’t scrape the pan- you don’t want to integrate any of the burned batter that stayed on the bottom of the pan. Let the mixture cool at room temperature, then chill it in the refrigerator for at least 4 hours.
- Using a teaspoon, a mini ice cream scoop or a melon baler, scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about ¾- inch in diameter (about the size of a chocolate truffle).
- Place the remaining cocoa powder in a bowl. Pass 4 to 6 brigadeiros at a time through the sprinkles, making sure it sticks and covers the entire outside surface. Repeat with all brigadeiros.
