Place the sweetened condensed milk and instant coffee into a large saucepan and heat over medium to high heat. Continue to stir the mixture scraping the bottom and sides of the pan in a fast regular movement, you need to constantly stir or the mixture will burn, and to incorporate the bits that have caramelised. Cook the mix for about 10 minutes or until it is thick and a dark caramel colour. It will be difficult to stir at this stage and should be similar in texture to thick porridge.
Take the pan off the heat and add the chopped walnuts. Stir in quickly and tip out onto a lightly buttered tray to cool. Mixture can be placed in the fridge or freezer to cool.
Once cool enough to handle I find it easiest to cut it into small squares and then roll them into balls as this produces a more consistent size. Place the balls on a tray and refrigerate or freeze until cold.
Melt chocolate and dip balls into the chocolate and place on tray to set.
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