I concur with the other poster that says use Nescau (or any chocolate mix drink, nestle quik works fine) using pure cocao, makes it more like a dark chocolate...still good, but different. Personally I can take or leave the sprinkles, but tradition mandates the sprinkles. I always use the scrape test to see if they are ready to stop cooking, scrape a wood spoon across the bottom of the pan and if they liquid seperates and doesn't immediately come together, it's good to go. You can also drop tiny bits of liquid on a plate and shove it in the freezer for a 15-20 seconds and then try and roll it and see if you like the consistency.
I could not find my recipe for Brigadeiros so I lookd this one up. Its a very good recipe and the brigadeiros came out great. If you live close to a brazilian/latin market look for Nestle Nescau chocolate drink mix that is what brazilians use traditionally instead of cocoa. I imagine it will still come out fine with the cocoa but the flavor will not be the same. Roll those Brigadeiros in the chocolate sprinkles - cant imagine having them without it!
All I can say is YUM YUM YUM
There was no way I was going to roll my beautiful, glossy candy in chocolate sprinkles! For the more scientific cooks out there, the candy thermometer read 240 when I pulled it from the heat. It takes some patience but the constant stir resulted in the best milk candies I've ever made. Maybe some crushed nuts next time.
My mother has made these for my my whole life and I LOVE these!!!!! I have made them before and you have to be careful how long you cook it...cook it to long and it is to hard not long enough and it i too liquidy. Once you make these people will BEG for the recipe!!