So, last weekend I gave them a try and found them to be ridiculously easy to make! You basically stir, stir and stir some more. Then you chill the mixture for a while before rolling into balls and decorating with the coatings of your choice. They are rich and delicious with a taste somewhere between raw brownie batter and hot fudge sauce! Yum! I found that crystallized sugar was my family's favorite topping to give them that extra little crunch. If you are still looking for a sweet treat to make for your valentine this week, you should definitely give these little gems a try!!
Makes about 30
1 14-ounce can sweetened, condensed milk
1/2 cup (1 1/2 ounces) Dutch-processed cocoa powder
2 tablespoons unsalted butter
Sprinkles, crystallized sugar, cocoa powder, etc for topping
Grease and 8-inch square baking dish. Set aside.
Combine sweetened condensed milk, cocoa powder and butter in a medium saucepan. Cook over low heat, stirring frequently, until the mixture is very thick. When you run a rubber spatula over the bottom of the pan it should leave a distinct trail. This will take about 20-25 minutes. Do not be tempted to turn the heat up - keep it on low or it will burn.
Once the mixture has thickened, pour into prepared baking dish. Refrigerate until cool, at least 30 minutes or up to 24 hours. If leaving the dish in the refrigerator overnight, cover with foil or plastic wrap. Pinch or scrape the chocolate into 1 tablespoon-sized pieces. Place the chocolates on a cookie sheet lined with a silicon baking mat or parchment paper. Place the chocolates back in the refrigerator to chill before rolling. After about 30 minutes take the pan out of the refrigerator and roll inch 1-inch balls. My candies got very soft during this process so I placed them back on the cookie sheet for another 30 minutes. Once they chill again, roll them in your desired toppings. Store in the refrigerator up to 2 weeks.
Adapted from The America's Test Kitchen DIY Cookbook