In a non-stick pan mix the condensed milk, sifted cocoa and 15 g butter.

Ingredients

• 395 gMilk, canned, condensed, sweetened
• 20 gCocoa, dry powder, unsweetened
• 15 gButter, without salt
• 5 gButter, without salt editorial addition
• 50 gCandy, sprinkles

Method

1. In a non-stick pan mix the condensed milk, sifted cocoa and 15 g butter.
2. Cook over low heat for 12 minutes, stirring constantly, until the mass comes away from the bottom in one piece when the pan is tilted.
3. Transfer to a buttered plate and cool for 20 minutes.
4. Then chill for 40 minutes in the fridge until it can be shaped.
5. Butter your palms, shape 24 balls of about 16 g and roll them in the sprinkles.
6. Place the balls in paper cases.