Ingredients
1 (14-oz.) can condensed milk
1 tbsp. unsalted butter, plus more for greasing
3 tbsp. unsweetened cocoa powder
Sprinkles or chopped nuts, for rolling
Cooking spray
Preparation
Step 1Combine the condensed milk, cocoa powder, and 1 tbsp of butter in a medium saucepan. Don’t worry if the butter doesn’t incorporate well, it will once on the heat. Grease a plate with extra butter, and set aside.Step 2Over a medium to low flame, heat the mixture until thickened, about 8 to 10 minutes. Stir continuously so it doesn’t burn. It if starts to bubble, turn down the heat. Step 3When it starts to unstick from the bottom of the pan, pour the mixture onto your plate greased with butter. Spread it out using an offset spatula or the back of your spoon, and let sit until cool enough to handle. Step 4Spray a mini muffin tin with cooking spray. Add chocolate sprinkles onto a plate or shallow bowl. Slightly grease your hands with butter. Spoon about 1 tablespoon of mixture and roll into a ball between your hands. (You can make these as big as you want, though about 3/4" in diameter is traditional). Roll the balls in the chocolate sprinkles to cover and place in the muffin tins. Refrigerate until thoroughly chilled, about 90 minutes.
Take care to stir the pot constantly when making these to avoid burning. You want your chocolate mixture to be solid enough you can roll it, but not so solid it turns into a too-chewy caramel. If you’ve made fudge or caramel sauce, you’re probably familiar with using a candy thermometer to get a confection just right. Most Brazilians make this by eye, so skip the candy thermometer too. Instead, keep an eye on the pot, and pull it off the heat once the chocolate begins to pull away from the sides and ball up on itself. While these are a traditional birthday treat, sometimes I like to skip the rolling step and eat them warm, straight off the plate with a spoon (sprinkles optional). For enjoying later or for giving as gifts, shape them into the customary balls, roll them in sprinkles, and tuck them into mini cupcake liners – chocolate sprinkles are traditional, but you can use anything from nonpareils to chopped nuts. Made this? Let us know how it went in the comments below.
