Cocoa Truffle

1

In a saucepan, place the condensed milk and bring to medium heat until it starts to foam and thicken

Let it cool slightly and remove half a spoonful of that mass, knead with your fingers, and dust with sugar

2

Fill with a tablespoon of cocoa filling (if you can't find ready-made, cook 1 kilo of cupuaçu pulp with 1 kilo of sugar)

Make a ball, close it up, re-dust with sugar, and let it dry for a day or two before repeating until the dough is all used up

3

Melt the chocolate in a water bath and stir until cooled

Dip the truffles and let them dry on paper towels or a wire rack

Finally, wrap them in cellophane.