Pour a can of condensed milk into a thick-bottomed saucepan and add 4 tablespoons of cocoa. Place on the fire and heat, stir slowly until smooth. Keep the saucepan on low heat and gradually add oil. Now we prepare the baking dish, simply cover it with cling film.
When the butter melts and the chocolate mass boils, we reduce the heat and stir the mass for about 10 minutes. It will thicken and acquire a pleasant chocolate color. Remove the saucepan from the stove and transfer the thickened chocolate mass into the mold, leveling it over the entire surface.
Cover the top with cling film and cool to room temperature, an hour and a half in the refrigerator. All that remains is to remove the frozen chocolate mass from the mold onto the work surface. Divide it into candies, sprinkle with cocoa and you can try.
