Ingredients
Original recipe: 24 small sweets. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 397 gSweetened condensed milk
- 25 gUnsweetened cocoa powder
- 30 gButter
- 80 gCertified gluten-free chocolate sprinkles containing milk and soy
- ⅛ tspSalt
Make it
- Reserve 5 g butter for shaping and the plate. Put condensed milk, cocoa, remaining butter and salt in a heavy saucepan and stir until smooth.
- Cook over medium-low heat for 10–15 minutes, stirring continuously along the bottom and corners, until the mixture pulls away from the pan and a spatula leaves a clear trail for a few seconds.
- Grease a heatproof plate lightly with part of the reserved butter. Spread the mixture on it, let the strong steam subside briefly and refrigerate for 1 hour until firm enough to handle.
- Lightly butter your hands with the remaining reserved butter. Divide into 24 portions, roll into balls and coat in chocolate sprinkles.
- Place in small paper cups and keep chilled until shortly before serving.
Ingredients, recipe context & sources
Ingredient flags: Milk, Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.