Serious Eats - seriouseats.com

hum... as a Brazilian, it shamed me that I had never attempted to make these... of course I avoided it not because it's difficult, but because of the potential damage to my waist line.

It is common to use unsweetened cocoa for a more adult version of the treat. Made with Nesquick (which in Brazil is a strawberry flavored powder), these are called Bicho de Pé, and with coconut, Beijinho.

My mother always adds 1 can of milk cream to the mix, for a creamier result... Made this way, its an AWESOME cake filling or topping, and perfect to eat with a spoon.

About the cook until unsticks part of the recipe, I also thought it vague until I made them for the first time. Its pretty obvious when you're making them: Basically, after scrapping off the walls of the pot for some time, the mix starts to cling more to the spoon than to the pan. It also becomes heavier and thick, much like porridge.

There are plenty of different gourmet versions to sell here, rolled in different toppings or sold in little clear plastic cups with a tiny spoon (called Brigadeiro de Colher). This can even be made in a microwave. The sky is the limit!

Sweet jesus, I think my Brazilian friend made me something like this way back when in 1997...and the memory of being in her kitchen and snacking on these chocolate nubbins is strangely vivid, but not surprising cos THEY WERE SOOOGOOOOOD.

Okay, I want some more.