Make homemade chocolate truffles in less time than it takes to roll out a batch of sugar cookies.
Becky Low shares how to make a Brazillian treat that’s too good not to eat!
Chocolate Fudge Brigadieros
1 can (14-oz) sweetened condensed milk
2-4 tablespoons cocoa powder
2 tablespoons butter, softened
1 tablespoon vanilla
1 cup chocolate vermicelli or colored sprinkles, grated chocolate, coconut, chopped nuts, crushed toffee, etc.*
Combine sweetened condensed milk (not evaporated milk), cocoa and softened butter in a medium saucepan. Over medium heat, stirring constantly to keep from burning on the bottom, cook until mixture is thick (about 5-8 minutes). The candy is ready when you see the bottom of the pan for couple of seconds before it flattens out and fills in again.
Remove pan from heat and stir in vanilla. Spread on a lightly buttered plate and cool until cool enough to handle (may cool overnight but coatings may stick quite as well when cold). NOTE: some enjoy eating by spoon directly from the pan (called Spoon Brigadeiros).
Lightly butter hands, roll into 24-36 balls, then roll in chocolate sprinkles (traditional), chopped nuts, grated chocolate, etc.
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