Chocolate Truffles - Brazilian style

I read about brigadeiros somewhere on Smitten Kitchen a little while ago and have been wanting to try them. Her recipe is more "advanced" than I felt up for tonight. Not really, but it involves coconut milk and a longer cooking time than I was willing to commit to. So I decided to stick with the basics: cocoa powder, condensed milk, and butter. That's it. At least until I decided to roll them in stuff after being inspired by their Wikipedia page. ;)

[Makes about 20 brigadeiros.]
Ingredients
3-4 Tbsp (unsweetened) cocoa powder
1 (14 oz) can sweetened condensed milk
1 Tbsp butter

Directions
Heat ingredients together in a saucepan over low heat, stirring constantly, until the mixture thickens. Chill in the fridge or freezer until the mixture is pretty firm -- malleable, but not too sticky.

Meanwhile, chop up some things to roll the candies in. I chopped up some hazelnuts, white chocolate chips, semisweet chocolate chips, and peanut butter chips. If I'd had some coconut flakes, I'd have tried that too!

Spread each topping in an even layer on a cutting board. When the mixture is sufficiently chilled, roll into balls with your hands (about 1-2 teaspoons' worth for each candy) and roll the balls in the desired toppings.

I think they taste delicious at room temperature, but keep them in the fridge until you're ready to eat them.

Storage idea
Wrap truffles individually in wax paper. I cut the wax paper into strips, rolled each strip over a truffle so that it formed a cylinder, and twisted the ends.



Variations:
1) Put a whole nut (e.g. hazelnut) into a truffle with the same topping.

2) If you like Lindor truffles, try dipping the brigadeiros in melted chocolate after doing the procedure described above and let the truffles cool. You'll end up with a hard(er) chocolate shell and soft truffle inside.