Brigadeiros (Sweet Chocolate Truffles)

Serve your guests with these chocolate truffles covered with coconut and pecan mixture – a delicious Brazilian dessert. MORE + LESS -

tablespoons unsweetened cocoa

tablespoon butter

can (14 oz) sweetened condensed milk (not evaporated)

1/3

cup shredded coconut, toasted

1/3

cup finely chopped pecans

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1

In 2-quart saucepan, mix cocoa, butter and condensed milk. Cook over medium heat about 10 minutes, stirring constantly, until mixture is thick. Remove from heat; let stand 30 minutes or until thick enough to hold a shape.
2

On two separate pieces of waxed paper, place coconut and pecans. Drop chocolate mixture by 10 rounded teaspoonfuls each onto coconut and pecans; roll lightly to coat (truffles do not need to be perfectly round).
3

Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
If you prefer, truffles can also be rolled in Betty Crocker® Decorating Decors chocolate sprinkles.
For uniform-sized truffles, a #100 cookie or ice cream scoop comes in handy.