Salted caramel brigadeiros are very similar to truffles and are super indulgent. Silky soft inside with a crunchy chocolate sprinkle coating, they make lovely gifts for friends at Christmas.
Pour the condensed milk into a small pan, a long with the sieved cocoa powder and salt. Cook it on low, stirring continuously, until the mix is thick and shiny. It shouldn't be sticking to the pan.
Once thickened, remove from the heat and add the butter. Stir it in so it melts in the hot mixture. Add the vanilla extract and mix in.
Pour the mix into a small dish, cover and chill in the fridge until it sets.
Using a teaspoon, scoop out the mixture and roll into equal balls in your hand. Dip into the sprinkles and roll them around to coat. I used a spoon to do this. Eat straight away or chill until ready to eat.
Notes
Storage - Store in the fridge when chilling the mix, before shaping and post-shaping. They will keep for a week. Freezing - You can freeze Brigadeiro mix for up to 3 months. I would suggest pre-shaping so you don't ruin the shape. You can always shape them once defrosted.