Homemade chocolate balls | Brazilian Brigadeiro | chocolate truffle- by Divya Mehta

Add 200 grams of condensed milk to a hot pan.

Add 2 tablespoons of unsweetened cocoa powder and mix properly to avoid lumps.

Add 1 tablespoon of butter and 2 pinches of salt to the mixture.

Cook for about 5 to 7 minutes while continuously mixing until the mixture thickens.

Remove the mixture from the heat and transfer it to a plate.

Refrigerate for 5 to 7 hours or overnight to set.

Grease palms with butter to prevent sticking.

Scoop a spoonful of the mixture and roll it between palms into balls.

Coat the balls in desiccated coconut or other sprinkles as desired.

Place the rolled balls in a chocolate mold or individual cupcake wrappers.

Decorate with a cherry on top of the white balls and sprinkle with milk chocolate.

Equipment Needed

Dietary

Allergens