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1
Oil an 8-inch pie dish or a plate with butter and set aside.
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2
Place 1 tablespoon of water per tablespoons of cocoa powder used in a small and slowly whisk in the cocoa powder to make a paste, which this will allow the cocoa powder to blend more easily with the condensed milk.
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3
In a nonstick heavy pan, melt the butter, then add the condensed milk and the cocoa mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.
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4
NOTE: You will know it is done when you scoop some Brigadereio mixture up with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan.
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5
Pour mixture into pie dish; refrigerate until it is firm, about 30 minutes.
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6
Place sprinkles and/or cocoa nibs in separate small bowls. Lightly rub your hands with butter and roll about a teaspoon of Brigadiero between your palms to form 1- 1/2-inch balls. Roll the balls in the chocolate sprinkles to cover it completely. Place in mini paper baking cups.
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7
Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week. Also can be frozen for 30 days. Makes 15-20 Brigadeiros.
