Mexican Hot Chocolate Brigadeiros with Cinnamon and Chili

Method

1. Spread a thin film of butter over a wide plate. In a small bowl, mix the sugar with half the cinnamon to make the cinnamon-sugar coating.

   Add in this stepUnsalted butter 3 gGranulated sugar (for coating) 25 gGround cinnamon ½ tsp

2. Put the condensed milk, cocoa, the remaining cinnamon, the cayenne and the butter in a 16 cm non-stick saucepan and stir with a spatula before turning on the heat, until there are no lumps of powder.

   Add in this stepSweetened condensed milk 200 gUnsweetened cocoa powder 12 gGround cinnamon ½ tspCayenne pepper 1 pinchUnsalted butter 9 g

3. Cook over medium-low heat for 8 min, scraping the bottom and sides constantly. When the mixture is thick, comes away from the base, and a line drawn across the bottom stays open for 2 to 3 seconds, turn off the heat.

   medium-low heat

4. Add the chopped dark chocolate and the vanilla to the pan off the heat and stir until the chocolate has melted completely and the mixture is glossy; the residual heat is enough to melt it.

   Add in this stepDark chocolate, finely chopped 30 gVanilla extract ½ tsp

5. Spread the mixture on the buttered plate, let it lose its steam at room temperature, then chill, about 1 h in total, until it is cold and holds its shape like soft modelling clay. Don't touch it while it is still hot.

6. Rub the remaining butter on your palms, take teaspoon-sized portions (about 15 g) and roll them into 2.5 cm balls; you will get about 12. Roll them in the cinnamon sugar until evenly coated and set them in paper cases. The sugar slowly dissolves and turns sticky, so coat them shortly before serving for the best crunch.

   Add in this stepUnsalted butter 3 g