This recipe is shared in memory of my grandmother’s next-door neighbor, Clarisse, who recently passed away. She made these chocolate sprinkle balls every holiday season, and they’re delightfully addictive — once you try one, it’s hard to stop. The texture is similar to fudge, but the outer layer of sprinkles makes them easy to handle. These treats are perfect for holidays, parties, or any time you want a simple, crowd-pleasing dessert. Tip: Butter your fingers well when forming the balls to avoid a sticky mess.
Update: A reader kindly pointed out that this is actually a Brazilian dessert called brigadeiro. I’m glad to have discovered the origin of these delicious chocolate confections.
| Mrs. Lee’s Chocolate Sprinkle Balls |
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 16
Ingredients
- 1 tbsp butter
- 1 can sweetened condensed milk (14 oz)
- 1 jar marshmallow creme (7 oz)
- 16 oz semi-sweet chocolate chips
- Chocolate or rainbow sprinkles, for coating
Instructions
- In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the sweetened condensed milk and bring the mixture to a gentle boil, stirring constantly to prevent scorching.
- Reduce heat slightly and continue stirring until the mixture thickens slightly and is smooth.
- Remove the pot from the heat. Add the chocolate chips and marshmallow creme, stirring with a fork or spatula until fully melted and incorporated into a glossy, even mixture.
- Allow the mixture to cool to room temperature, then cover and refrigerate overnight to firm up. Chilling helps the mixture hold its shape when rolled.
- Using buttered hands, scoop small portions and roll into 1-inch balls. Roll each ball in chocolate or rainbow sprinkles to coat evenly.
Makes approximately 16 balls
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