Ingredients
Scale
- 2 tbsp butter (I like to use salted, but you can use unsalted too)
- 1 can of sweetened condensed milk
- 3 tbsp unsweetened cocoa (sifted)
- 1 c chocolate sprinkles (or chopped nuts or coconut)
Instructions
- Grease a plate with a very light spritz of nonstick spray. Set aside.
- In a nonstick skillet (a 10"skillet works nicely, you can also use a nonstick pot) on low heat, add the butter & the sweetened condensed milk. Then add the sifted cocoa powder while stirring quickly to avoid clumps.
- Stir continuously with a heatproof spatula, scraping the sides and bottom of the pan until the mixture thickens significantly, about 12-15 minutes. It's done cooking when you drag your spatula through the middle and the mixture doesn't really move, it should be fully thickened. It should hold shape when you glide your spatula through. It will stick to the spatula and be hard to shake off. The mixture should also pull off from the sides of the pan.
- Pour the mixture onto the greased plate and allow to cool on the counter for 10 minutes. Then, place in the fridge for 2 hours.
- When you're ready to roll the candy, pull off about 1 tbsp size pieces and roll in between the palms of your hands. Toss in the bowl of sprinkles or other toppings to coat. Roll in your hands again to ensure that the sprinkles stick well.
- Place in candy cups and store in the refrigerator until ready to serve.
- Store the truffles in the fridge for up to 5 days.
Notes
Recipe by Owlbbaking
- Cook Time: 15
- Category: Candy
- Method: Cook
- Cuisine: Brazilian