In medium saucepan, combine condensed milk with dark chocolate and butter. Cook over moderately low heat, stirring constantly, until shiny and very thick (about 15 to 18 minutes).
Spread the mixture in a shallow dish and let cool for 15 minutes. Arrange 30 paper candy cups on a baking sheet.
In a shallow bowl, mix the pecans and ground cinnamon. Rub your hands with butter. Scoop up rounded teaspoons of the chocolate mixture and roll them into balls. Roll the candy in the pecan mixture and set them in a paper cup. Repeat to form the remaining candies. Serve slightly chilled or at room temperature.
The candies can be refrigerated in an airtight container for up to 5 days. The candies can also be rolled in shredded coconut, sliced almonds, chopped pistachios or rainbow sprinkles.
This recipe is adapted from F00d & Wine.
Ingredients:
14 ounces sweetened condensed milk
1 ounce dark chocolate, chopped
1 teaspoon salted butter, plus more for rubbing
1 cup toasted pecans, finely chopped
1 teaspoon ground cinnamon
Number of servings: 30
Cooking time: 30 minutes
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