Brigadieros
Degree of difficulty: easy
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes 20-30 (depending on size)
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395g/14oz tin of sweetened condensed milk
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3 tablespoons cocoa powder
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1 tablespoon butter plus extra for greasing (about 1-2 teaspoons extra)
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pinch of salt
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1/2 cup shredded coconut
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1/2 cup coloured hail
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1/2 cup chocolate hail
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Small paper liners
You can also coat in chopped, toasted nuts or any other sprinkles.
Step 1 - Grease a baking tray with butter and set aside. Place the milk, sifted cocoa powder, butter and salt in a pan on low to medium heat (I used setting 5 out of 10 on my stove) and allow the butter to melt and the whole mixture to thicken while stirring. It will go from runny to a thick, custard texture that holds its shape easily in about 10 minutes. I prefer to cook for this for a bit longer just to make sure that the balls hold their shape.
Step 2 - Spread out onto the greased baking tray and allow to cool (about 10 minutes or you can place in the fridge or freezer to speed things up). Place the sprinkles in separate bowls and have the little paper liners ready. Grease hands with the extra butter and pinch of a small ball's worth-about a teaspoon or even less will do and the mixture will be slightly stretchy and easy to work with (if not, cook again for 5 minutes on low to medium heat until it holds its shape in the pan). Roll the chocolate mix into balls and then dip into a bowl of sprinkles and shape further. Place in paper liners.
Storage: these will keep for about 4 weeks in an airtight container at room temperature but they are sensitive to extreme heat.