Brigadeiro

Brigadeiro is Brazil's most iconic confection, created in Rio de Janeiro in the 1940s and named after Brigadier Eduardo Gomes, a presidential candidate whose female supporters sold the sweets to raise campaign funds. Three ingredients, one pot, endless childhood memories. Every Brazilian birthday table is incomplete without a platter of these glossy chocolate truffles rolled in chocolate sprinkles.

Serves: 30 pieces

Ingredients

• 395g (14 oz / 1 can) sweetened condensed milk
• 30g (3 tbsp) unsweetened cocoa powder, sifted
• 20g (1½ tbsp) unsalted butter, plus extra for hands
• Pinch of salt
• 100g (3½ oz) chocolate sprinkles (granulado), for rolling

Instructions

1. Combine the condensed milk, sifted cocoa powder, butter, and salt in a medium heavy-bottomed saucepan. Stir well to dissolve the cocoa before placing over medium-low heat.
2. Cook, stirring constantly with a wooden spoon or silicone spatula, scraping the sides and bottom of the pan. After 8-12 minutes, the mixture will pull away from the sides of the pan cleanly and leave a clear trail when you drag the spoon across the bottom. This is the correct consistency — do not undercook.
3. Pour the mixture onto a lightly buttered plate and smooth flat. Allow to cool to room temperature, then refrigerate for at least 1 hour until fully chilled and firm.
4. Lightly butter your palms. Scoop teaspoon-sized portions (about 15g each) and roll between your palms into smooth balls.
5. Roll each ball immediately through chocolate sprinkles, pressing gently to coat all sides. Place in small paper candy cups.
6. Serve at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Cook's Notes: The pan-drag test is the surest guide to doneness — if the mixture flows back slowly to fill the trail, cook 2-3 minutes more. Butter your hands generously or the mixture will stick. Variations include rolling in toasted coconut, crushed nuts, or hundreds-and-thousands.