-
1
Put the cocoa powder into a small bowl and add 2 tablespoons of water.
-
2
Mix really well until there are no more clumps.
-
3
Set aside.
-
4
Turn your stove top on to low/medium.
-
5
In a nonstick small pot, add condensed milk, vanilla, 2 tablespoons of butter and the cocoa mix.
-
6
Make sure you use a wooden spoon.
-
7
Not sure why, but the brazilians say it must be wooden.
-
8
Mix very well until creamy.
-
9
Set your timer for 20 min, very important!
-
10
You will be mixing constantly for 20 minutes straight scraping down the sides towards the end.
-
11
They say the timing of this is very important.
-
12
It will be about ready when you run your spoon down the middle of the pot and the mixture will separate and take a while to touch again.
-
13
It will have the consistency of a thick caramel.
-
14
When your timer is up, remove from heat and pour onto a glass plate.
-
15
Chill in the fridge for atleast 30 min to harden.
-
16
Chop your almonds in the meantime.
-
17
Grab your mix from the fridge.
-
18
Take the quarter tablespoon of butter and rub it into the palms of your hands and fingers until its dissolved.
-
19
This is to prevent sticking.
-
20
Take a teaspoon for measuring and slide it through the mix picking up enough to make the size of a very small ball.
-
21
Like a whopper or any regular sized truffle.
-
22
Roll in the palm of your hands to make a smooth, shiny ball.
-
23
Roll into your almonds until well coated.
-
24
Place into mini muffin cup and onto a platter.
-
25
Chill for atleast 30 min before enjoying!
