Gourmet Brigadeiro vs. Traditional Brigadeiro

For the traditional brigadeiro, combine the chocolate drink mix, 50% cocoa powder, and half a carton of heavy cream in a saucepan.

Bring the mixture to a boil over heat, stirring until it starts to bubble.

Add two level tablespoons of butter and the sweetened condensed milk to the preparation.

Cook over medium heat, stirring constantly, until the mixture pulls away from the bottom of the pan, or when, if dumped onto itself, it doesn't immediately smooth out.

Transfer the traditional brigadeiro to a container, cover with plastic wrap touching the surface, and allow it to cool.

For the gourmet brigadeiro, place the bittersweet chocolate and one carton of heavy cream in the saucepan.

Stir until it boils, then add the two tablespoons of 50% cocoa powder and continue stirring until the result is very smooth.

Incorporate the can of sweetened condensed milk and cook until it reaches the same firm consistency as the traditional brigadeiro (pulling away from the bottom).

Let the gourmet brigadeiro cool. For rolling, it can be refrigerated for 6 hours or left at room temperature for 12 to 18 hours to reach the ideal consistency.

Finish the traditional brigadeiro by rolling it in traditional sprinkles, and the gourmet version in the specific sprinkles designated for the gourmet version.