Tender chocolate caramel truffles, rolled in an assortment of nuts and candy toppings, these sweet little gems are a staple for any Brazilian celebration. Making these is a great activity to do with children, to keep their little hands busy.
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Ingredients
● 1 can sweetened condensed milk
● 3 Tbsp cocoa powder
● 1 Tbsp butter
● Softened butter
Preparation
Line a baking sheet with parchment paper (important to do this before beginning). Have mini paper candy cups ready, as well.
In a medium saucepan, whisk the milk, cocoa powder, and 1 tablespoon of butter together until smooth. Heat it slowly over medium heat, stirring constantly (it will soften and slowly thicken). When you can scrape the spoon across the bottom and the caramel maintains its shape for a second before slowly seeping back, remove it from the heat and immediately pour it onto the parchment lined baking sheet. Spread it evenly, but not to thin. Allow to cool completely. This can be done at room temperature or in the refrigerator. While the caramel is cooling, prepare your toppings. Traditional toppings include: sprinkles, crisp pearls, crushed pistachios, mini chocolate chips, shredded coconut. Place these in small, shallow bowls.
When the caramel is completely cool, it is time to scoop and roll (wash your hands for this). This is easiest and fastest to do with a partner. Use the softened butter to lightly grease you hands, then scoop 1 tsp of caramel and quickly roll it into a ball. Drop it into one of the toppings, roll it around until completely covered, and then place it in a paper candy cup. If you have a partner, one of you can roll the balls, the other can do the toppings. If you are not eating or serving these immediately, store them in an airtight container in the refrigerator for up to a week.