1 14-ounce can sweetened condensed milk
2 tablespoons (1 fluid ounce) heavy whipping cream
3 ounces chocolate, chopped (or chips or disks) (any type of chocolate is fine—sometimes I use milk chocolate, sometimes dark chocolate)
Gluten free sprinkles or nonpareils, for coating (optional)
In a medium-size heavy-bottom saucepan, place the sweetened condensed milk and cream. Stirring frequently with a heat-safe spatula, bring the mixture to a simmer over low heat. If you cook over higher heat, the sugar burns easily. Add the chocolate and continue to cook, stirring frequently, until the mixture thickens to a fudge-like consistency (about 12 minutes).
Transfer the mixture to a piece of parchment paper and allow to cool briefly until no longer hot to the touch. Cover tightly with plastic wrap and allow to sit at room temperature for 30 minutes or until firm.
Unwrap the candy and roll it into balls about 1-inch in diameter. Moisten each brigadeiro with damp hands and roll in sprinkles or nonpareils to coat. Store in a tightly sealed container at room temperature.