250g copha

4 Tablespoons thick cream

500g sifted icing sugar

1 small Teaspoon vanilla


Melt copha over a low heat.

Remove from heat and add vanilla.

Mix with icing sugar and cream into a workable consistency.

Shape into small balls using sifted icing sugar.

Roll in cocoa.

Refrigerate until set. Place in airtight container.

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