Brazilian Chocolate Fudge Balls with Sprinkles

What you need

• 1 can (14 oz) sweetened condensed milk, about 395 g
• 3 tbsp unsweetened cocoa powder, sifted
• 1 tbsp unsalted butter, plus extra for the plate and hands
• 60 g (1/2 cup) chocolate sprinkles

Method

Restated from the original video

1. 1

   Butter a dinner plate or shallow dish.

2. 2

   Put the condensed milk, cocoa and butter in a heavy saucepan and stir over low heat until smooth, with no dry specks of cocoa.

3. 3

   Keep stirring without stopping, scraping the base and corners, until the mixture thickens and darkens, 8-12 min.

4. 4

   It is ready when a spoon drawn across the bottom leaves a clear trail for a few seconds and the mass slides from the pan in one piece.

5. 5

   Scrape it onto the buttered plate and spread it out. Let it cool to room temperature, about 1 hour, or chill to speed it up.

6. 6

   Tip the sprinkles into a small bowl and set out paper cases.

7. 7

   Rub a little butter on your palms. Take a heaped teaspoonful and shape it between your palms into a smooth ball.

8. 8

   Roll the ball in the sprinkles, pressing lightly so they stick, and set it in a paper case. Repeat with the rest.

9. 9

   Keep at cool room temperature for up to 2 days or in the fridge for a week.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.