Brazilian Brigadeiro Chocolate Truffles

Ingredients

• 14 Fluid Ounce sweetened condensed milk - 14 ounces (1 can)
• 3 Tablespoon unsweetened cocoa powder - 3 tablespoons
• 2 Tablespoon unsalted butter - 2 tablespoons
• 2 Tablespoon heavy cream - 2 tablespoons
• 0.13 Teaspoon fine salt - 1/8 teaspoon
• 1 Cup chocolate sprinkles - 1 cup
• 1 Teaspoon vegetable oil - 1 teaspoon, Used lightly on hands for rolling the truffles.

Instructions

1. Set up the rolling station

   1. Line a plate with *parchment paper*, place the *chocolate sprinkles* in a shallow bowl, and keep the vegetable oil nearby for rolling.

2. Combine the brigadeiro base

   2. Add the *sweetened condensed milk*, *cocoa powder*, butter, heavy cream, and salt to a medium saucepan.

3. Blend and heat the mixture

   3. Cook over *medium-low heat*, stirring constantly with a silicone spatula, until the mixture is *smooth* and the cocoa is fully blended.

4. Cook to brigadeiro consistency

   4. Continue cooking and stirring for *8 to 12 minutes*, until the mixture becomes *thick and glossy* and pulls away from the bottom of the pan when scraped.

5. Cool the mixture

   5. Transfer the brigadeiro mixture to the lined plate, spread it slightly, and let it cool until *firm enough to handle*, about *30 minutes*.

6. Roll the truffles

   6. Lightly coat your hands with *vegetable oil*, scoop small portions with a spoon, and roll into *1-inch balls*.

7. Coat with sprinkles

   7. Roll each truffle in the *chocolate sprinkles* until fully coated, then place on the parchment-lined plate.

8. Rest and serve

   8. Let the truffles rest for *10 minutes* before serving so they hold their shape and have a *soft, fudgy texture*.