Brigadeiro de Mandioca: Cassava Fudge Balls

Ingredients

• 1 can Sweetened Condensed Milk
• 3 tbsp Unsweetened Cocoa Powder
• 2 tbsp Cassava Flour (Yuca Flour)
• 1 tbsp Butter
• 0.5 cup Chocolate Sprinkles

Instructions

1. 1In a medium saucepan, combine the 1 can sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, 2 tablespoons cassava flour, and 1 tablespoon butter.
2. 2Cook this mixture over medium-low heat, stirring constantly with a spoon or spatula. Continue stirring and cooking for 15 to 20 minutes, or until the mixture thickens significantly and begins to pull away from the bottom and sides of the pan.
3. 3Remove the saucepan from the heat and let the mixture cool completely. This will take some time, but it's important for handling.
4. 4Once the mixture is completely cool, lightly grease your hands with a small amount of butter. This will prevent the mixture from sticking to your hands.
5. 5Scoop out portions of the cooled mixture and roll them between your greased palms to form small balls, about 1 inch in diameter.
6. 6Pour the 0.5 cup chocolate sprinkles into a shallow dish or plate. Roll each of the formed balls in the chocolate sprinkles, ensuring they are evenly coated on all sides.
7. 7Place the coated balls onto a plate or tray. Refrigerate the brigadeiro balls for at least 30 minutes to allow them to firm up before serving.

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