- 250 ml of 60% liquid chocolate
- 1 cup of condensed milk
- 1 cup of milk cream
- 2 tablespoons of powdered milk
- 2 butter spoons
- 2 tablespoons cocoa powder
Melt the chocolate in the microwave every 30 seconds, when it melts, transfer it to the freezer, repeat the process again and reserve. If you don’t have the shape, do it in disposable cups. Stir everything over low heat until it comes out of the bottom of the pan, set aside.
Chocolate Covered: Stir everything over low heat until it comes off the bottom of the pan, set aside until cool. Assembly: Take the candies out of the freezer. Spread a layer of milk, then a layer of chocolate, and so on. Spoon the rest of the melted chocolate on top to seal and refreeze.