For the brigadeiros, place condensed milk, butter and cocoa in a small saucepan and mix.
Heat over low heat, stirring constantly, until the mixture bubbles. Be careful not to burn the mixture.
Continue to simmer until it reaches a caramel-like consistency.
Spread the cocoa cream on a cold, flat plate and let it cool.
As soon as the mixture can be shaped, form small balls with greased hands. Then turn the brigadeieros in chocolate sprinkles, or sugar pearls and chill.
The brigadeiros can also be tossed in ground nuts, cocossette, or brittle sprinkles.