Place all the ingredients (except the chocolate sprinkles) into a medium saucepan. Set it over medium-high heat, stirring occasionally, until it begins to boil.
Reduce the heat to a simmer and cook, stirring frequently, for 16 minutes. Set aside to cool, then refrigerate for at least 3 hours to to firm up.
Using a ½ tablespoon measure, take some of the chilled mixture and then roll it into a ball using your hands. Drop the ball into the chocolate sprinkles to cover. Repeat the process until all of the mixture has been rolled into brigadeiros. Store in a sealed container in the fridge.
You can use a tablespoon measure for larger brigadeiros, but if you’re using them on top of the cake, smaller ones work better and look better.
Bolo de cenoura
Preheat the oven to 180°C.
Line the base of a 23 cm springform tin with baking paper and grease with butter or cooking spray.
Place the carrot and melted butter into a blender and purée until smooth. Drop the eggs in one at a time, blitzing after each addition. Set aside.
Combine the flour, baking powder, sugar and cacao nibs in a mixing bowl. Mix the carrot purée through the dry ingredients until combined. Scrape the mixture into the prepared tin, smooth the top, and bake for 50-60 minutes – or until a skewer comes out clean when tested.
Allow to cool in the tin for 10 minutes before removing. Set aside to cool completely before glazing.
Sift the cocoa and icing sugar into a small bowl. Stir through the milk until dissolved, then drizzle over the cake and allow to set before decorating with the brigadeiros.
To get the two-tone effect I did – Make the same mixture without the cocoa and drizzle over after the chocolate application.