Start by greasing a small pan with 2 tablespoons of butter over medium heat. This will help prevent the mixture from sticking.
Then, pour in 2 cans of sweetened condensed milk and add 5 tablespoons of unsweetened cocoa powder. Whisk the mixture together until the butter melts, and the cocoa is well integrated into the condensed milk.
Switch from your whisk to a wooden spoon. This will give you better control as you continue stirring the mixture over medium heat until it starts to boil. Keep an eye on it to avoid burning.
Once it reaches a boil, reduce the heat to medium-low. Stir constantly, scraping the sides of the pan from time to time to prevent sticking or burning. Don't leave it unattended; it can quickly burn if you do.
After about 10 to 15 minutes, you’ll notice the mixture thickening and pulling away from the sides of the pan. At this point, run your spoon through the mixture; a valley should form and take about 3 to 5 seconds to close. This is the sign that you're getting close!
Continue stirring for another 2 minutes until the batter becomes thick and collects in the center of the pan. It’s hard to resist the urge to taste the delicious batter at this point!
Once the mixture is ready, remove the pan from heat and pour the batter into a greased bowl. Allow it to cool in the refrigerator for about 45 minutes until it firms up.
After cooling, butter or oil your hands. Scoop out the batter and form it into small balls, about the size of 2 teaspoons, rolling them gently between your greased palms.
Once rolled, you can coat the Brigadeiros in a variety of toppings. I use candy sprinkles, coconut, nuts, and mini chocolate chips. Each coating adds a unique touch!
Traditionally, Brigadeiros are placed into mini paper baking cups. If you don’t have those, a decorative plate works just as well. Chill them again if you like; they taste great either way!
