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In a heavy-bottomed pan, place the condensed milk, the cream and the butter and bring to a medium-low heat for about 10 minutes, stirring constantly.
Add, while stirring, the chopped chocolate and cook for another 5 to 10 minutes, until the dough is creamy and starts to come away from the bottom of the pan.
Transfer to a greased container and cover with plastic wrap in contact with the dough. Let cool at room temperature for 6 hours.
Grease your hands and knead the dough. Then finish by passing through the granulated or powdered chocolate and put it in molds nº 6.
Note: brigadiers of 15 g each.
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