In a pan combine butter, condensed milk and cocoa powder.

Heat it on medium and keep on stirring until the butter dissolves and cocoa powder mixes completely.

Cook the mixture until it becomes thick and starts leaving the side.

Do not over cook as it will become hard candy on cooling.

Transfer to a bowl and allow it to sit in fridge until cool and firm.

Take lemon sized pinch of the mixture and roll it into a ball.

Place it on a plate of chocolate vermicelli and roll to coat it completely.

Place the finished brigadiero in a mini liner and refrigerate.