Add the 400g condensed milk, 3 tablespoons cocoa, ¼ tsp salt, ½ tsp vanilla extract and 25g butter to a saucepan. Place onto a medium-high heat and bring to a boil.

Reduce the heat to medium. Simmer the mixture, stirring slowly but constantly, until it thickens. The mixture will need to be thick enough that you can draw a clear path across the bottom of the pan with your spatula and it will stay apart for a few seconds. This will take about 10-12 minutes of boiling.

Pour the brigadeiro mixture out on to a lightly buttered/greased plate. Spread it thinly across the plate and allow the mixture to cool until you can handle it. This will take roughly 1 hour.

After cooling, prepare a tray with small cupcake liners or a box in which to store your brigadeiros. In a small bowl, add the 80g of chocolate sprinkles to coat the truffles.

Grease your hand slightly with butter and roll teaspoon-sized amounts of the truffle mixture in your hands to make a smooth ball. You can make these any size you wish really. Once rolled, transfer them to their paper liner/box. Once finished, place them in the fridge quickly as they can melt very easily at a warm room temperature. The brigadeiros can be stored for up to 1 week, ideally in the fridge, until serving.

Before serving, remove the brigadeiros from the fridge and allow to temper for 10 minutes if possible. Enjoy with a hot coffee or a Portuguese-style galão coffee for an after-dinner sweet treat - very nice! Enjoy!