Cooking Instructions
1.
Place the
condensed milk (1 tin)
in a microwaveable bowl and microwave for 30 seconds.
2.
Slowly heat the
chocolate (400 g)
and
vanilla extract (10 mL)
in bowl over a saucpan of simmering water on a low heat until melted.
3.
Combine the condensed milk and melted chocolate mixture. Beat until the mixture thickens. Refrigerate for a minimum of 2 hours.
4.
Use a teaspoon to make small ball shapes, dip in the melted
spread (60 g)
and then coat in
cocoa powder (60 g)
,
crushed pistachios (1 handful)
or both.
5.
Refrigerate for around 2 hours or until set.