- 4 tablespoon unsalted butter
- 4 tablespoon heavy cream
- 2 teaspoon light corn syrup
- 3 ounce , or 90 grams, semi-sweet chocolate with about around 60 percent cocoa solids, chopped
- 2 teaspoon unsweetened cocoa powder
- 1 cup chocolate sprinkles from real chocolate
In a medium-heavy bottomed saucepan, place the condensed milk, butter, heavy cream and corn syrup.
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 pockets of cocoa powder.
Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter.
This takes about eight to 10 minutes.
You want the mixture to bubble like lava toward the end so it’s important to use low heat or the sides of the pan will burn.
If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy.
You know it is done when you swirl the pan around and the mixture leaves 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 bottom.
Let the mixture cool at room temperature.
Cover the bowl with plastic wrap and chill in the refrigerator for at least four hours, preferably overnight.
Scoop the mixture by the teaspoonful — or you can use a mini ice cream scoop — and, using your hands, roll each into a little ball about 3/4-inch in diameter, about the size of a chocolate truffle.
Place the sprinkles in a large roasting pan.
Roll four to six brigadeiros at a time through the sprinkles, making sure it covers the entire surface.
Store in a plastic container at room temperature for one to two days or up to two weeks in the refrigerator.