A picture is worth more than any words I can use to describe these delicious Brazilian chocolates…you have to try them to understand. They good news is they’re very easy to make.
- 1 can sweetened condensed milk
- 1 tablespoon margarine
- 3 tablespoons Nesquik
- Chocolate sprinkles
Grease a platter. On another platter, place 40-45 small (1 inch or smaller) candy liners. Place the chocolate sprinkles into a shallow bowl.
Add the condensed milk, margarine and Nesquik to a medium saucepan. Cook over medium heat, stirring constantly, until the mixture pulls away from the bottom of the pan (a candy thermometer should read approximately 245 degrees). Remove from the heat and pour the contents of the saucepan onto the greased platter. Allow the chocolate to cool until you’re able to touch it without burning yourself.
The next step is easiest with two people. Today when I made them, Josue’s grandma rolled small (1/2 inch balls) of the chocolate and placed them into the sprinkles. I rolled the balls around to coat them with sprinkles. It’s important to roll the balls in the sprinkles right away — if you wait till you’re done rolling all of the balls, the sprinkles might not stick. I also recommend that the person rolling the chocolate balls grease their hands to keep the chocolate from sticking. Once the balls are coated with sprinkles, place them in the candy liners. Store leftovers (if there are any!) in a container so they don’t dry out.