First things first:  I’ve been trading recipes with my neighbors. They want to learn how to make Turkish baklava, and I want to learn their specialties.  There is a young couple on my street who are from Brazil. Last year, they invited everyone on the street to their place for a summer cookout. This is where I discovered a miracle straight from God:  docinhos. I said to my neighbor that I would swap recipes with her if she would teach me how to make these and she readily agreed.  Now I am passing on the knowledge for reaching heaven on to you.  You’re welcome.

A caveat before we get started:  Her version was a little less traditional in that she used Nestle Quik. No way am I buying a box of that shit so I just used straight cocoa powder.

Here’s what you’ll need:

1 Tbsp. Butter

1 Sm. Can of Nestle La Lechera condensed milk. (My neighbor was adamant that only this condensed milk would do—not the regular stuff—but I will admit that I’m not sure what the difference is.)

2 Heaping tsp. Cocoa Powder

1 Bag Chocolate Chips (Again, get the good stuff, not that cheap shit.  The good stuff melts better.)

1 Pkg. of Chocolate Jimmies

In a nonstick pan over medium heat, melt the butter and add the condensed milk.  Stir to combine, then add the cocoa powder and mix until fully incorporated.

Then add the chocolate chips and stir constantly until the mixture no longer comes together when separated.  It won’t take more than a few minutes.

Pour the chocolate onto a buttered plate and let cool to room temperature.  Then cover with plastic and place in the refrigerator overnight.

The next day, remove the plastic wrap from the plate. Wet hands (Do NOT wash your hands—the soap residue will mingle with the chocolate and your desserts will taste like chemical balls.) and lightly coat palms with a smidge of butter.

Then, using a spoon, cut out roughly tablespoon-sized pieces and roll into a ball.  Then coat the balls in chocolate jimmies and place in tiny cupcake wrappers.  I’m going to say right now that your hands will get covered in chocolate and it will be a mess.  Just deal with it. One of the symptoms of my Tourrette’s is that I have significant tactile aversions.  So if I can deal with it, so can you.

These should be refrigerated until ready to serve, but they should be served at room temperature.