Instructions

• Soften 1 tablespoon butter and rub it evenly over a large plate; set the plate aside.
• In a nonstick 10- to 12-inch pot over medium-low heat, melt the remaining 2 tablespoons butter. Add the sweetened condensed milk, cocoa powder, and salt; reduce the heat slightly (to low or low-medium) and stir constantly.
• Continue stirring without stopping for 8–13 minutes, or until the mixture is very thick and begins to pull away from the sides of the pot. To test doneness, run a wooden spoon through the center— the mixture should take a few seconds to flow back into the gap.
• Transfer the thickened mixture to the prepared, buttered plate and spread it into an even mound. Refrigerate the plate for at least 30 minutes, until the mixture is set and firm enough to handle.
• To prevent sticking, lightly butter your hands by rubbing them on the buttered plate. Pinch off portions of the chilled mixture (about 1/2 to 1 full tablespoon each) and roll each portion between your palms into a smooth ball. Repeat with the remaining mixture to make about 12 balls.
• Pour the chocolate sprinkles (or additional cocoa powder) onto a flat plate and roll each ball in the sprinkles or cocoa to coat.
• Serve the brigadeiros the same day for best texture and flavor.