Chef Zaffaron’s Authentic Carnival Brigadeiro

In a heavy-bottomed saucepan, melt the butter over medium-low heat until shimmering.

Add the condensed milk, sifted cocoa powder, and sea salt to the pan.

Whisk vigorously until the cocoa is fully incorporated and the mixture is smooth.

Switch to a silicone spatula and cook the mixture over medium-low heat, stirring constantly in a figure-eight motion to prevent burning.

Cook for 12-15 minutes until the 'ponto de brigadeiro' is reached: the mixture should be thick enough to pull away from the bottom and sides of the pan as a single mass when tilted.

Pour the hot mixture onto a buttered shallow plate. Spread it out and let it cool completely at room temperature for at least 1 hour.

Once cooled, lightly grease your palms with butter. Scoop approximately one tablespoon of the mixture and roll it into a smooth, 1-inch sphere.

Immediately roll the sphere in the dark chocolate sprinkles until fully and evenly coated.

Place the finished brigadeiros in colorful festive paper liners and serve at room temperature for the perfect fudgy texture.