Ingredients
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1 x 395g can Condensed Milk
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3 tbsp Good Quality Cocoa Powder
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1 tbsp Butter
Tools needed
- Saucepan
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Method
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1
In a medium heavy-based saucepan, add condensed milk and cocoa powder and whisk until combined.
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2
Then add butter and place over medium heat, stirring until it begins to boil. Once boiling, reduce heat to medium-low and cook for 10-15 minutes, stirring until the mixture is thick and shiny and starts to pull away from the bottom.
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3
Pour the mixture into a buttered mixing bowl and chill for at least 2 hours
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4
Prepare a bowl of Choc Sprinkles before you take out the mixture from the fridge
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5
Ensuring your hands are well-greased (and stay greased throughout rolling), roll 2.5cm balls from the cooled mixture. After a ball is formed, roll in Choc Sprinkles. Repeat until mixture runs out
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6
When storing, place them on a tray lined with baking paper. They will last 2-3 weeks when storing in the fridge, and 2 days at room temperature. Bring truffles to room temperature before serving
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