As I said in my previous post, I have been craving some of my Brazilian traditions lately.
This one we usually serve at birthday parties and decorate the table with them, and they are most often eaten by the time we cut the cake.
But. As you grown into your teens and children’s parties are not really your thing, you start making these bad boys when you crave chocolate and by then you don’t even roll them anymore, you eat it with a spoon straight out of the pan.
1 can of condensed milk
1 tablespoon of butter
4 tablespoons of cocoa powder (I use Ghirardelli and it is quite good)
Chocolate sprinkle, for the traditional take. But you can use crushed almonds, pistachios.. Anything you might like with chocolate!
Mini cupcake lining paper
Put the butter in the pan and wait until it is completely mush and melty. Put the can of condensed milk in, along with the cocoa powder and stir.
Have it in low to medium heat. Stir it constantly until you feel that the mix is starting do “detach” from the pan.
It will get a bit thicker, and as you move the spoon around the mixture will start to move with the spoon.
Move it promptly into a lightly sprayed bowl or plate (if you don’t have Pam, you can use butter) and wait until it has cooled off.
So on to rolling the balls, you will need to get butter on your hands as the mixture is very sticky. I would suggest you have butter ready and reapply every couple of balls you roll.
Make the balls in whatever size you want, then roll the in the chocolate sprinkle (or nuts) and place them in the small cupcake pops paper and voilá!
This recipe makes between 25 and 30 depending on the size you make them.