Espresso and Lime

0 Add 2 tablespoons of sweet cream butter, 14 ounces of sweetened condensed milk and 1/2 teaspoon of vanilla extract into a small saucepan and place over medium low heat 
1 While the mixture is warming, sift 1/4 cup of cocoa powder and a pinch of salt into the saucepan and stir to combine 
2 Cook while stirring constantly until the mixture thickens to the point that when you scrape your spatula across the bottom of the saucepan, the mixture takes a few seconds to recombine 
3 Transfer the mixture into a greased bowl, cover and chill until completely cooled 
4 To shape, pour some sprinkles into a shallow bowl, grease a small spoon or ice cream scooper and grease your hands 
5 Gather equal sized portions of the brigadeiro mixture, roll into round balls  and then roll in the sprinkles until the outside is completely coated
6 Place the shaped brigadeiro into mini cupcake liners or mini paper cups
7 Store in an airtight container at room temperature for 3-4 days or chill for up to 2 weeks