Traditionally Brigadeiro is made using only three ingredients, but lately I have seen recipes online using ingredients I would never dare to use to make it. Well, I'm going to keep making Brigadeiro the way I learned from my mother. I think is the simplicity of this recipe that makes it so special.
Makes about 35 candies
♥ 1 1/2 tablespoon cocoa powder
♥ 1 can of sweetened condensed milk
♥ 1 tablespoon of salted butter
♥ lots of chocolate sprinkles
Mix the condensed milk, chocolate and butter in a saucepan and cook over medium-low heat stirring constantly until the mixture becomes thick and shiny and starts to pull away from the bottom and sides of the pan. Remove from the heat and immediately pour the mixture into a plate greased with butter. The mixture needs to be cooled off completely before being rolled into small balls. It can be cooled off at room temperature, but a good trick is to refrigerate it for about one hour to make rolling easier.
Place the sprinkles in a shallow bowl. Lightly rub some softened butter on your palm hands, and using a teaspoon scoop out the chocolate mixture and roll it into small balls between your palms. Coat each ball with chocolate sprinkles and place them in small paper candy cups like the ones found here.
Brigadeiro should be rolled solely in good quality chocolate sprinkles, but as I made this batch for Valentine's Day, just for fun I rolled one in colorful non-chocolate sprinkles.