Move over, cake pops! There’s a new decadent delight that hails from Brazil, and it packs all the flavor without all the fuss. These bite‐sized bonbons are perfect for a party. This is a great recipe to get the family involved‐‐ hands get covered in chocolate, but it’s finger‐licking good!
- 4 tbsp unsalted butter
- 2 tbsp heavy cream
- 1‐2.7oz package any Chocolate Mexicano Disc, broken into wedges (we used Super Dark)
- 1 cup chocolate sprinkles
- 2‐14oz cans sweetened condensed milk
Grease a large plate or baking tray with butter or coconut oil; set aside.
In a medium pot, bring butter, cream, and milk up to a boil over medium heat. Add chocolate and reduce heat to low. Stir constantly‐ this sugary goodness has a tendency to burn if left unattended! Cook the mixture until it has thickened considerably, about 15 minutes. Pro‐tip: tilt the pot and if the mixture peels away from the bottom, it’s ready. Transfer mixture to the greased surface and allow to cool until it sets, about 2 hours.
Grease your hands with butter or coconut oil. Using a spoon (or your fingers) gather about a tablespoon of the fudge and roll into balls. Roll each ball in chocolate sprinkles (or coconut flakes or crushed up Oat Bark from Lark Fine Foods, to name a couple other options) until evenly coated. Chill until ready to serve.
Brigadeiros can be kept in an airtight container for up to 2 days at room temperature and up to 2 weeks chilled.