Brigadeiro

Grease a large baking sheet with nonstick spray. Grease a palette knife with butter.

1. Put the condensed milk, butter and chocolate in a nonstick saucepan. Slowly heat over low heat for about 40 minutes – the mixture is ready when it forms a soft ball when a little is dripped into ice-cold water. Remove from the heat and stir in the vanilla essence.

2. Pour onto the greased baking sheet and smooth the surface with the palette knife.

3. Once it’s cooled down a bit, cut into 40 equal- size squares.

4. Roll each square into a ball, then roll each ball in the chocolate vermicelli to coat.

5. Cool completely then store in an airtight container