45g Unsalted butter, plus a little extra
400g Tin sweetened condensed milk
4 tbsp Cocoa powder
1 tsp Vanilla extract
Preheat oven at 160 degrees and place chopped pistachios, almonds and desiccated coconut in a small baking tray in the oven for 7 minutes.
Heat the butter in a heavy-based saucepan with the condensed milk, a pinch of salt and the cocoa. Bring to the boil, stirring constantly.
Reduce the heat to medium-low, and cook for another 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
Stir in the vanilla and mix again until all combined.
Pour the mixture onto a baking tray. Place in the refrigerator for at least 2 hrs.
Place your toppings into 3 small bowls. Once the chocolate mixture is chilled, butter your hands and pinch off some of the dough to make 2.5cm balls. Roll the balls into the toppings and place in mini paper baking cups or on a tray lined with non-stick baking paper.
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