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1
Place the milk and cocoa powder on a heat proof bowl and mix.
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2
(You can add more cocoa if you desire, this is up to you and how chocolatey you like them.
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3
3tbsps were perfect for me and my family.)
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4
Add the butter to the milk mixture.
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5
Take to a medium low heat and stir.
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6
Keep stirring until the mixture gets thick and separates from the bowl when you moved it to one side.
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7
Dont let the mixture burn.
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8
Remove from heat and let it cool down.
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9
Once cooled, take to fridge and chill depending on when you will serve them.
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10
Temperature is not a big issue.
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11
You can make these ahead of time or right before you serve them.
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The chilled mixture should be thick but maleable.
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13
When rolling the chocolate balls, you can dip the spoon on hot water and your hands dry, or pat a little cocoa on the palms of your hand if the mixture is too sticky.
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14
Grab a little more than half a teaspoon of the mixture (could be more or less depending on the size of the balls you desire)
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15
With the palms of your hand, roll the balls with the mixture.
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You can either roll them over shredded coconut, cocoa powder, podered sugar, finely chopped chocolate, or any other solid ingredient you would like to decorate them with.
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17
To refrigerate, place them on a platter or a topperware and seal with plastic wrap.
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They will keep for about 5 days and still taste magnificent (they never last more than 5 days in my house).
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19
ENJOY!
