instructions

• Grease a shallow plate with butter. Set aside.
• Pour sweetened condensed milk, cocoa powder, cinnamon, and butter into a medium-size sauce pan. Mix well using a whisk or a spatula and be sure that no cocoa lumps
  are left. Keep mixing until you can see the bottom of the pan when dragging the spatula
  trough. It will be shiny and thicker. This process took me about 30 minutes. The mixture
  should not be runny otherwise the balls won’t keep their shape.
• Pour the chocolate mixture on top of your greased plate. Let it cool for about 30
  minutes and then place it in the fridge for 2 hours or overnight.
• When ready to make your chocolate bombs, take the plate out from and fridge and
  chill it in the freezer for 30 minutes. This will help a lot to make the chocolate balls nice
  and round.
• When ready to roll, grab a small bowl and pour the marshmallow bits. Take the dish
  out from the freezer and start shaping and rolling the chilled mixture into balls, use clean
  hands. If it gets too sticky, place it back in the freezer. Use a spoon to scoop out some
  and then start rolling with the palm of your hands.
• As soon as you make one chocolate ball, roll it into the marshmallow bits. You can
  place them into paper bonbon cups.
• Grab one, place it into your favorite hot chocolate mug/cup and pour hot milk on top.
  It is delicious and no need to add sugar. Enjoy!
• You can keep these in a container in the fridge but they are better when you use them
  right after making them.
• Recipe by our friend Sandra from @pastrytales