1
: Over medium-low heat, melt together Eagle Brand, butter and cocoa powder, stirring vigorously. Cook until mixture thickens enough to pull away from pan bottom during stirring. Pour into parchment paper-lined 8” (20 cm) square pan and let cool to room temperature.
2
: Take small amounts of the mixture with a teaspoon or melon-baller and make 1" (2.5 cm) balls. Roll the balls in coatings, if using.