Brigadeiros

Place the butter in a medium, heavy-bottomed saucepan over medium-low heat. Once melted, add the condensed milk, cocoa powder, and a pinch of salt. Stir immediately to combine — use a heat-proof rubber spatula or wooden spoon. The mixture will look smooth and glossy at first. Stir continuously to prevent any part of the base from scorching, especially at the edges where heat is most intense.

Continue cooking over medium-low heat, stirring constantly, for 8–12 minutes. The mixture will gradually thicken, and you will begin to see it pulling away from the sides and bottom of the pan in a clean line as you stir. This is the critical 'ponto de brigadeiro' — the brigadeiro point. Test it by running the spatula down the center of the pan: if the track stays open for 2–3 seconds before the mixture flows back, it is ready. Remove from heat and stir in the vanilla extract. The mixture will thicken further as it cools.

Lightly butter a flat plate or shallow dish with unsalted butter. Pour the hot brigadeiro mixture onto the plate in a single flat layer. Do not scrape the pan — any dried or burnt bits stuck to the sides should be left behind. Allow to cool completely at room temperature for 20–30 minutes, then refrigerate uncovered for 30–60 minutes until firm enough to roll — it should feel like stiff clay, not soft putty.

Spread the chocolate sprinkles onto a flat plate. Lightly butter your palms with a tiny amount of unsalted butter. Scoop roughly 1 tablespoon (15g) of the brigadeiro mixture and roll it between your palms in quick circular motions to form a smooth, round sphere. Immediately place it in the sprinkles and roll gently to coat completely, pressing lightly so the sprinkles adhere. Transfer to a paper cup or parchment-lined tray. Work quickly — the warmth of your hands softens the brigadeiro fast. Re-butter your palms every 3–4 truffles.