Brazilian chocolate truffles - brigadeiro Recipe

In a medium, heavy-based saucepan, combine the 3 tablespoons of butter, 400 grams of condensed milk, a pinch of salt, and the 4 tablespoons of cocoa. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon.

Once boiling, reduce the heat to medium-low and continue to cook for 10–15 minutes, stirring without a break. The mixture should become thick and shiny, pulling away from the bottom of the pan as you stir.

Lightly butter your hands, then pinch off small portions of the chilled mixture to form 2 1/2cm balls. The mixture should be firm but pliable.

Prepare your toppings — 50 grams chopped pistachios, 50 grams chopped almonds, or 50 grams desiccated coconut — by placing them in separate small bowls. Roll each chocolate ball in your chosen topping until evenly coated. Arrange the finished truffles in mini paper baking cups or on a tray lined with non-stick baking paper.