Homemade Brigadeiro Candies

Ingredients:

Truffles

• 1 tbsp (15 g) butter, plus extra for greasing the pan and your hands
• 1 can (400 g) of condensed milk
• 3 tablespoons cocoa powder
• 1/2 tsp ground cinnamon
• A pinch of cayenne pepper, optional
• Special equipment: a small brush, small paper candy molds, an electronic thermometer

Decorative topping

• 450 g dark chocolate, cut into 2.5 cm pieces.
• Large white and rainbow sprinkles for large stones
• Semi-sweet chocolate icing for small stones
• Lump sugar (candy sugar) for "polished" stones
• Colored sugar (gumpaste figures covered with edible glitter paper)
• Vodka (it will evaporate, so the truffles are suitable for children)

Preparation:

1. Grease a large shallow pan with butter. In a large saucepan over medium heat, bring the condensed milk, 1 tablespoon (15 g) butter, cocoa powder, cinnamon, and cayenne pepper (if using) to a simmer, stirring constantly with a rubber spatula. Reduce the heat slightly and cook, stirring constantly, for 15-20 minutes, until the mixture pulls away from the sides of the pan and has the consistency of a very thick custard. Pour the mixture into the prepared pan; let cool completely and set, about 1 hour. (You can refrigerate to speed up the process.)
2. Line a baking sheet with waxed paper. Grease your hands with butter and form the cooled truffle mixture into 1-2 inch balls; place on the waxed paper.
3. For decorationThe truffles should be coated with melted chocolate after tempering. Tempering gives the chocolate a shiny, smooth texture while maintaining its firmness at room temperature. The truffles are then ready to be decorated.
   
   To melt chocolate without temperingPlace the chocolate pieces on the top rack of a double boiler or use a double boiler. Stir until completely melted.
4. For temperingMelt about 2/3 of the chopped chocolate in the top rack of a double boiler or a heatproof bowl set over a double boiler, making sure the bottom of the bowl doesn't touch the water. Heat the water over medium heat until it reaches a gentle simmer, stirring constantly as the chocolate melts. When a thermometer reads 115°F (46°C), remove the bowl from the double boiler and stir in the remaining chocolate to reduce the temperature. Continue stirring until the temperature reaches 85°F (29°C), then remove any unmelted chocolate pieces. Return the chocolate to the simmering water and stir until it reaches 90°F (32°C). Maintain this working temperature while brushing the truffles.
5. To decorate the truffle, roll it in the crumb topping, pressing gently. You can skewer the truffle for easier handling. Place all the truffles on waxed paper. Chill in the refrigerator for at least 1 hour before serving. When serving, transfer to small paper tartlets.