Brazilian Cocoa and Sprinkle Brigadeiro Truffles

Sift 30 g cocoa into a small heavy-bottomed pan with 395 g sweetened condensed milk, 25 g butter and 0.5 g salt. Mix off heat until no cocoa lumps remain.

Cook over low to medium-low heat 12–18 minutes, stirring and scraping continuously. It is ready when a line drawn across the base holds for two seconds and the mixture moves as one thick mass. Avoid touching hot sugary fudge.

Spread on a lightly buttered shallow plate, allow steam to subside, cover and chill at 4°C or below about 40 minutes until shapeable. Place 90 g chocolate sprinkles in a bowl.

Rub remaining 5 g butter lightly on clean hands, divide mixture into around 20 equal pieces, roll into balls, coat in chocolate sprinkles and place in small paper cups. Serve two per person.