These must be the easiest truffles I have ever made. Cooked to fudgy perfection, cooled, rolled into little balls and coated within an hour. Including the clean up and loading of the dishwasher. Brigadeiros. Unbelievably sweet and delicious. Highly addictive. A Brazilian children’s party treat that’s incredibly easy to prepare. Made from just three ingredients. A can of sweetened condensed milk, Dutch process cocoa and a little butter.

Traditionally covered in granulated chocolate and served in paper cases, I made mine a little smaller, truffle sized and rolled them in an assortment of coatings. Crushed nuts, demerara sugar and crushed mint m&ms. The variations are endless, limited only by your imagination. They really are simple to prepare. Here is the process in photos. A written recipe follows.

https://thepaddingtonfoodie.com/2013/09/14/highly-addictive-incredibly-easy-to-prepare-brigadeiros-brazilian-chocolate-caramel-fudge-truffles/

Brigadeiros. Brazilian Chocolate Caramel Fudge Truffles.
Makes 24 truffles

1 (395 g) can of sweetened condensed milk
½ cup Dutch process cocoa powder
2 tablespoons butter, melted
About 1 ½ cups (150 ml) sprinkles of your choice for rolling;  hundreds and thousands, grated chocolate, demerara sugar, cocoa powder, crushed nuts, coconut or praline.

COMBINE cocoa, butter and condensed milk in a medium sized saucepan over medium-low heat.
COOK the mixture, stirring vigorously with a wooden spoon until it thickens, about 10 minutes. At this point, as you stir the mixture will separate from the bottom of the pan.
REMOVE from heat and test for readiness by dropping a small teaspoon of the mixture into a glass of cold water.  The mixture should hold its shape after cooling down a little  (soft ball stage on a candy thermometer). If it flattens as it cools it needs to be returned to heat and cooked for a little longer. To prevent the mixture from burning or overcooking it’s a good idea to take the saucepan off the heat as you test for readiness.
WHEN done pour the mixture into a greased dish and allow to cool to room temperature, about 20 minutes.
TAKING a teaspoonful of the mixture at a time and using greased hands roll the brigadeiros into 24 small balls.
COAT each ball in the sprinkles of your choice. Set aside until ready to eat. If it is a hot humid day place the brigadeiros in the fridge on a covered, baking paper lined tray.