Brigadeiro (Chocolate bonbons)

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

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

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

3 Once it’s cooled down
a bit, cut into 40 equally
sized squares.

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

5 Allow to cool
completely before storing
in an airtight container.