DOUBLE CHOCOLATE BRIGADEIROS

Sweetened condensed milk is the luscious base for these fudgy Brazilian truffles named after a popular brigadier general. Between this base recipe, two variations and multiple coatings, you can put together a colourful collection of unique confections for gifting.

2 tbsp (30 mL) unsalted butter, plus more for greasing

1 can (300 mL) sweetened condensed milk

2 tbsp (30 mL) unsweetened cocoa powder

Pinch kosher salt

1/3 cup (80 mL) bittersweet or semi-sweet chocolate chips

1/3 cup (80 mL) chocolate sprinkles or 1/2 cup (125 mL) finely chopped candy canes

In a medium saucepan, whisk butter, condensed milk, cocoa and salt over medium heat until butter is melted. Change to a wooden spoon and stir in chocolate chips until melted. Bring to a simmer, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, until mixture is very thick and shiny, and pulls away from bottom of pan, 10 to 12 minutes.

Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture. Refrigerate until cold, about 2 hours.

Portioning mixture with a buttered 1 tbsp (15 mL) measure, roll mixture into balls and then into sprinkles. Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles