Brazilian chocolate brigadeiro

To make brigadeiro, combine the condensed milk, sifted cocoa powder, and diced butter in a heavy-bottomed saucepan.

Cook over medium heat, stirring constantly with a wooden spoon or spatula for 10-12 minutes, until the mixture thickens and pulls away from the bottom of the pan. The right consistency: drag the spoon across the bottom and the line stays clean for at least 3 seconds.

Transfer the mixture to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool for 30 minutes at room temperature, then refrigerate for at least 1 hour.

Lightly dampen your hands with water or coat them with a little butter to prevent sticking. Scoop out portions (about 15 g each) and roll into smooth balls about 2-3 cm in diameter.

Roll each ball in chocolate sprinkles, pour the sprinkles into a shallow plate and gently roll the balls until evenly coated.

Place each brigadeiro in a paper candy cup. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.