- 225g - milk chocolate vermicelli
- 20g - unsalted butte
- 100ml - milk
- - 5 drops vanilla essence
- 385g - 2 cans condensed milk
- 45ml - grated dark chocolate
Grease a large baking sheet with nonstick spray and grease a palette knife with butter.
1 Put the condensed milk, butter, chocolate and milk in a nonstick saucepan. Slowly heat over a low heat for about 40 minutes – the mixture is ready if it forms a soft ball when a little is dripped into icy cold water. Remove from the heat and stir in the vanilla essence.
2 Pour the mixture onto the greased baking sheet and smooth with the palette knife.
3 Once it’s cooled down a bit, cut into 40 equally sized squares.
4 Roll each square into a ball, then roll each ball in the chocolate vermicelli.
5 Allow to cool completely before storing in an airtight container.