Light Cocoa Brigadeiros

📝 Ingredients

• 1 tin of full-fat sweetened condensed milk (397 g)
• 35 g unsweetened cocoa powder (25 g for the mixture, 10 g for the coating)
• 10 g unsalted butter
• ½ tsp instant coffee
• 1 tsp vanilla extract
• 1 pinch fleur de sel
• 15 g desiccated coconut (for the coating)
• 1 tsp sunflower oil (for the plate and your hands)

🍴 Utensils

• Heavy-bottomed saucepan
• Small sieve
• Whisk
• Silicone spatula
• Shallow bowl
• 24 paper cases

📖 Steps

1. Lightly grease the deep plate with a few drops of oil. Off the heat, pour the condensed milk into the saucepan, then sift the 25 g cocoa over it and add the instant coffee. Whisk until there are no lumps of cocoa left.
2. Add the butter and flaky sea salt, then put the saucepan over a low heat. Cook, stirring constantly with the silicone spatula and scraping the bottom and sides well, as condensed milk sticks and burns very easily.
3. Keep cooking for 10 to 15 min: the mixture thickens, turns glossy, then comes away from the sides in a single mass. It's ready when a line drawn across the bottom of the pan with the spatula takes 2 to 3 seconds to close up.
4. Off the heat, stir in the vanilla extract, then pour the mixture onto the greased plate. Leave to cool for 30 min at room temperature, then 1 h in the fridge with cling film pressed onto the surface, until firm and easy to handle.
5. Prepare the coating: put the remaining 10 g cocoa on a small plate and the desiccated coconut on another. Arrange the 24 paper cases on a tray next to the plate of mixture.
6. Very lightly oil your fingertips. Scoop up the mixture with a teaspoon (about 15 g, the size of a large hazelnut) and roll it between your palms to form 24 even balls. Oil your hands again as soon as the mixture sticks.
7. Roll half the balls in the cocoa and the other half in the coconut, pressing lightly so the coating sticks. Place them in the paper cases and keep in the fridge until serving, allowing 3 balls per person.