In honour of all the athletes competing this year in the land of Samba, here is a Lindt Master Chocolatier version of one of Brazil’s most popular desserts. Rich, fudgy, smooth and decadent. Full of South American flair.

16 depending on size

15-30 minutes

LINDT Excellence 70% Chocolate



  • 200g Sweetened condensed milk
  • 15g Butter
  • Pinch Salt
  • 100g Lindt Excellence 70%
  • 30g Lindt Milk Chocolate

To roll in

Grated Lindt Excellence 70% 


A splash of cachaça can make this a truly decadent treat.


  • 1


    • The condensed milk, butter and salt into a small saucepan.

  • 2

    On medium heat

    • Warm up gently whilst stirring constantly.

  • 3

    Then add the chocolate

    • And continue to stir.

  • 4

    Gently cook

    • For about 5-7 minutes or until mixture pulls away from the sides and thickens.

  • 5

    Transfer mixture onto some Clingfilm

    • And place on a plate.

      Cover with another piece of Clingfilm to avoid a skin forming.

      Place in the fridge to cool fully. (about 1 hour)

  • 6

    Once cool

    • Divide mixture shape mixture into Lindor sized balls.

      Roll in some grated chocolate or chocolate shavings and serve.

  • 7


    • Constantly stir while on the stove to avoid the mixture from catching.