In a mixing bowl whisk together the condensed milk and cocoa powder. Scrape the milk cans with a rubber spatula.

Add softened butter to cocoa and milk mixture. Whisk until incorporated. Scrape mixture into a large, shallow, non-stick pan.

Turn burner on medium to medium low. Stir constantly, making sure to scrape the sides of the pan clean, until mixture becomes thick enough to reveal bottom of pan for a few seconds before mixture oozes back into place.

Once mixture reaches desired consistency, transfer chocolate to a plate or pan that has been lined with pan spray or butter. Let cool to room temperature for approximately an hour.

After the mixture is cooled and firmed up, you can then scoop or spoon mix into smallish walnut sized pieces. Rub your hands with butter or hand spray as the Brigadieros will be very sticky.

Roll the Brigadieros into chocolate jimmies, chopped nuts, candy sprinkles or whatever else you fancy on your Brigadieros.