Brazilian Brigadeiro Chocolate Bonbons

Servings 20 bonbons

200 ml condensed milk
30-40 g grated dark chocolate or good quality unsweetened cocoa
1 tsp butter
extra butter for greasing your hands
Granulated decorations such as chocolate granules, hundreds and thousands, coloured crystallised sugar or similar

Combine condensed milk, grated chocolate and butter in a non-stick pan and heat gently, stirring continuously.
Once all the ingredients have melted and are well mixed, continue to cook until the mixture thickens considerably, stirring continuously. When the mixture is ready, pulling the spoon or spatula through it should cause it to pull away cleanly from the base of the pan, almost like a choux dough when it begins to ball up.
Remove from the heat and leave to cool until the mixture is cool enough to handle.
Spoon a few drops of vegetable oil or butter into your hands and rub both hands together to coat well.
Use a teaspoon to scoop a spoonful of the mixture, roll between your palms to form a ball and roll gently into your granulated decoration. (If you find the mixture too sticky to handle, even once cool, it hasn’t been cooked it for long enough – just return to the heat, cook a little more, then leave to cool and try again).
Once coated, place into individual bon bon paper cups or onto baking paper.
Serve immediately or store in the fridge until needed.

I used bronzed sugar crystals from the Waitrose Cooks’ range, hundreds and thousands and some extra grated chocolate.