Brigadeiros

By KDHarmon

Brazilian Chocolate Candies (from Milk Street magazine).

Don't turn up the heat to rush the cooking, the chocolate mixture can easily scorch. Medium heat and constant stirring yield a perfectly smooth, silky texture.

Ingredients

• 14 14 can 14 oz can sweetened condensed milk
• 1/4 1/4 1/4 C Dutch-processed cocoa powder, sifted
• 2 2 2 tsp instant espresso powder
• 1 1 1 tsp ground cinnamon
• 1/2 1/2 1/2 tsp kosher salt
• 2 2 4 Tbl salted butter, cut into 4 pieces
• 1/4 1/4 1/4 C unsalted roasted cashews, finely chopped
• 1/4 1/4 1/4 C shocolate sprinkles, chopped

Details

Servings 18

Preparation

Step 1

In a 10-inch nonstick skillet, whisk together the condensed milk, cocoa, espresso, cinnamon and salt.

Add the butter, then set over medium heat and cook, stirring constantly with a silicone spaturla and scraping along the sides, until the mixture reaches 225 degrees, abuut 10 minutes. It will appear matte and slide around freely in the pan.

Immediately pour into a wide, shallow baking dish. Let cool to room temperature, about 30 minutes.

Line a rimmed baking sheet with kitchen parchment. In a small bowl, stir together the cashews and sprinkles.

Scoop the chocolate mixture into a 1-tablespoon portions, then rool each into a ball. Drop a few balls at a time into the cashew mixture and roll around, pressing so that the mixture adheres evenly.

Transfer to the prepared baking sheet. Store in an airtight container at room temperature for up to 3 days.

Makes 18 candies.