Chocolate Brigadeiros

1 In a medium heavy-bottomed saucepan,place the condensed milk, butter, heavycream, and corn syrup and bring to a boilover medium heat.

2 When the mixture starts to bubble, add thechocolate and the cocoa powder.

Whisk well,making sure there are no pockets of cocoapowder. Reduce the heat to low and cook,whisking constantly, until it is the consistencyof a dense fudgy batter, 8 to 10 minutes.You want the mixture to bubble toward theend, so it's important to use low heat or thesides of the pan will burn the fudge. If youundercook it, the brigadeiro will be too soft;if you overcook it, it will be too chewy. It isdone when you swirl the pan and the mixtureslides as one soft piece, leaving a thick burntresidue on the bottom.

3 Slide the mixture into a bowl (without scrapingthe bottom) and let cool at room temperature.Cover the bowl with plastic wrap andchill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and,using your hands, roll each into a little ballabout 3/4 inch in diameter (about the size ofa chocolate truffle).

Place the sprinkles in a bowl.

Roll 4 to 6brigadeiros at a time through the sprinkles,making sure they cover the entire surface.Store in an airtight plastic container for 2days or up to 1 month in the refrigerator.

Recipes from The Brazilian Kitchen by

Leticia Moreinos Schwartz (Kyle Books; 2010)