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Recipe Author Jessie Sheehan


  • One 14 ounce can of sweetened condensed milk
  • 1/4 cup heavy cream
  • 1/3 cup cocoa powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp table salt
  • butter or oil for greasing your hands
  • sprinkles and/or unsweetened shredded coconut for decorating


  • Heat the sweetened condensed milk, cream and cocoa powder in a medium pan. Over medium heat and stirring constantly, cook the mixture until it thickens and you can scrape a heatproof rubber spatula along the bottom of the pan and leave a trail (this is easiest to do if your pan is large enough so that the mixture is pretty shallow), about 20 minutes. Add the vanilla and salt and stir to combine.
  • Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least an hour, until firm.
  • Pour the sprinkles and/or coconut in a small bowl. Scoop teaspoon-fulls of batter and with greased hands (butter or oil will work) roll the batter into balls and then roll the balls in the topping of your choice.
  • Chill before serving and expect them to disappear upon doing so.