Yield: about 36 small brigadeiros
- 1 14-oz can sweetened condensed milk
- 2 tbsp butter
- 2 tbsp heavy cream
- 1 tsp light corn syrup
- 1/2 tsp salt
- 1.5 oz unsweetened chocolate, finely chopped
- 1 tsp cocoa powder
- 1 cup toppings (sprinkles, coconut, chopped nuts, etc)
1. Combine the sweetened condensed milk, the butter, the heavy cream, the corn syrup, and the salt in a medium-large pan with a heavy bottom. Place the pan over medium heat and stir until the butter dissolves.
2. Bring the mixture to a boil and then turn the heat to medium-low. Add the unsweetened chocolate and the cocoa powder and stir until they dissolve, whisking until you have a smooth mixture without any pockets of undissolved chocolate or cocoa.
3. Cook, stirring frequently, until the candy comes together in one piece in the bottom of the pan and you start to see a brown skin form on the bottom of the pan. This should take about 8-10 minutes.
4. Pour the candy into a bowl or plastic container, taking care not to scrape the bottom—leave the brown skin in the pan. Cover the bowl and let it come to room temperature, then refrigerate it until the chocolate brigadeiros mixture is completely chilled, at least 2 hours.
5. Pour your toppings into shallow bowls. When the candy is chilled and firm, use a candy scoop or teaspoon to form the candy into small balls. Roll them in the toppings, then roll them between your palms until the balls are round and the toppings are firmly embedded in the candy.
6. Place the Chocolate Brigadeiros into small paper or foil candy cups to serve. Store them in the refrigerator for 2-3 weeks, and bring them to room temperature before serving.