395 g (14 oz) tinned condensed milk
20g (3/4 oz) butter, plus extra for greasing
30g (1 oz/1/4 cup) Dutch (unsweetened) cocoa powder, sifted
chocolate sprinkles for rolling
Combine the condensed milk, butter and cocoa powder in a saucepan over a medium–low heat. Cook, stirring vigorously, for 10–12 minutes, or until the mixture thickens enough to hold together without spreading.
Pour the chocolate mixture into a greased bowl and set aside to cool to room temperature (or chill for a few minutes in the refrigerator).
Grease your hands with butter and form the chocolate mixture into balls, using 1 tablespoon for each ball. If the balls do not hold their shape, cook the mixture for an additional 5 minutes. Roll the balls in chocolate sprinkles to decorate, and serve in mini paper cases. Store the sweets in an airtight container at room temperature for up to 2 days.
Recipe and image extracted from “This Is Brazil” by Fernanda de Paula and Shelley Hepworth – Hardie Grant Books, $34.95, available in stores nationally.