Ingredients portion 6
Condensed milk 1 can
Cocoa 3 tablespoons
Butter 30g
Coconut shavings 100 g
Unsalted pistachios 100 g
Cooking instructions 1 hour and 30 minutes
1 Pour all the condensed milk into a medium saucepan with a thick bottom and add the butter and cocoa. Place the cream over a medium heat and simmer, stirring constantly, until it has thickened sufficiently to separate from the bottom and sides of the pan.
2 Put the cream into the ceramic or glass dish and leave to cool. Cover the tin with clingfilm so that it is flush with the cream, leaving no space for air. If the custard needs to be made urgently, you can put it in the freezer for twenty minutes, or in the fridge for an hour if not. The finished cream should have a fondant-like consistency.
3 Grease your hands with a piece of butter. If you don’t, you won’t be able to form the sweets as the chocolate will smear. Pinch off a small amount of cream and roll into balls the size of walnuts. Dip each one in crushed pistachios or coconut flakes.
Recipe tip Store the finished sweets in the refrigerator to preserve the texture.
