Chocolate-Covered Condensed Milk Pecan Balls

Step 1

Pulse the pecans in a food processor until finely ground, that way they will release some of their oil. Measure 3/4 cup after processing.

Step 2

In a saucepan, combine the condensed milk and flour. Mix until dissolved.

Step 3

Add ground pecans and cook over medium heat, stirring continuously for about 7-10 minutes until thick. Important: Depending on the brand, the condensed milk can be thinner, so you need to cook and stir for a little longer until it forms a soft dough, about 10-15 minutes. I recommend using a good quality, thick condensed milk.

Step 4

Spread the mixture over a plate and let it cool at room temperature. Cover with a plastic wrap and refrigerate for about 20 minutes.

Step 5

Using the palm of your hands, roll the dough into 1 1/4 inch (3cm) balls. Tip: Rub a few drops of water on your palms to prevent the dough from sticking to your hands.

Step 6

Refrigerate 20 minutes.

Step 7

Melt the chocolate using a double boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.

Step 8

Coat the balls with melted chocolate and decorate with chopped pecans.

Step 9

Refrigerate for about 10 minutes to set the chocolate.

Step 10

Store them in an airtight container at room temperature for up to 10 days.

Step 11

Just read the ingredients list. Real chocolate has cocoa butter as the main ingredient and needs to be tempered.

Step 12

Compound chocolate, coating chocolate, candy melts, candy coating or almond bark are made with vegetable oils. They can be melted and used immediately, but they do not taste as good as real chocolate.