Brigadeiro

Place a heavy-bottomed saucepan over medium-low heat and add 1 tablespoon of butter, one can (14 oz) of sweetened condensed milk, and 3 tablespoons of unsweetened cocoa powder. Stir all ingredients together until well combined before applying heat.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula to prevent burning. Continue stirring until the mixture thickens and begins to pull away from the sides and bottom of the pan.

Test for doneness by dragging the spatula across the bottom of the pan; the mixture should hold a clear line for a few seconds before slowly flowing back together. Remove the pan from heat immediately once this consistency is reached.

Transfer the brigadeiro mixture to a lightly buttered plate or dish and spread it into an even layer. Allow it to cool completely to room temperature.

Once cooled, refrigerate the mixture until it is firm enough to handle and roll without sticking. This chilling step is essential for clean, well-shaped truffles.

Lightly butter your hands to prevent sticking, then scoop out small portions of the chilled mixture using a teaspoon and roll each portion between your palms into smooth, round balls approximately 1 inch in diameter.

Pour chocolate sprinkles into a shallow bowl and roll each brigadeiro ball in the sprinkles, pressing gently to ensure an even, well-adhered coating on all sides.

Place each finished brigadeiro into a small paper candy cup and arrange them on a serving platter. Serve immediately at room temperature or refrigerate until ready to serve.