Good For You Gluten Free
Living the healthy, gluten-free life
August 5, 2016
Get in the summer Olympic spirit with this rich and chocolatey Brazilian dessert.
3 Tbsp. butter
4 Tbsp. unsweetened cocoa powder
1 (14-oz) can of organic sweetened condensed milk
Sprinkles of choice
In a small bowl, add cocoa powder and dilute it in water (about 1/4 cup of water). Stir the cocoa until it's smooth and powder is absorbed. Set aside.
Add butter and condensed milk to a saucepan over low heat. Stir constantly until butter is melted.
Over low heat (you may need to lower the heat more if milk is bubbling - you don't want to scorch it), add cocoa powder mixture.
Stir mixture constantly for 25 minutes. It will thicken over time.
You know the mixture is done when your spatula can separate the mixture in two and the mixture stays parted for a second or two.
Remove mixture from heat and allow it to cool for 30+ minutes.
Lightly butter your hands, then pinch off a small amount of the chocolate mixture and shape it into a ball.
Gently roll ball in sprinkles of choice and then add to a small muffin paper or directly to a serving tray.
Refrigerate the balls so they keep their shape until serving.
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