Brigadeiros

Yields: about 15 truffles

Loosely adapted from Betty Crocker

Ingredients

1 can (14 oz.) sweetened condensed milk

2 ounces unsweetened chocolate

2 tablespoons unsalted butter

⅛ teaspoon salt

For Assembly

Butter, for greasing

½ cup topping, such as finely chopped semi-sweet chocolate, finely chopped nuts, finely shredded coconut, or sprinkles

Directions

1. Pour the condensed milk in a large microwaveable bowl. Add the chocolate and butter. Microwave on high for about 45 seconds. Take the bowl out and give the mixture a good stir.
2. Microwave for another 5 minutes, taking the bowl out every 2 minutes or so to thoroughly mix it. The brigadeiro mixture is done when it has become thick and fudgey, and you can pull it away from the side of the bowl when you stir it. (Your cooking time may vary by a minute or two depending on the power of your microwave). Stir in the salt.
3. Spoon the mixture onto a large plate and chill for at least 3 hours, or overnight.
4. Shape the brigadeiros. With a spoon, scoop out about 2 teaspoons of the brigadeiro mixture. Rub a little butter into your palms, to prevent the chocolate from sticking. Roll the brigadeiro into a ball, and roll the ball in your topping of choice.
5. Brigadeiros keep at room temperature for about 2 days, and in the refrigerator for up to a week.