Ingrediants Needed:
Steps to Follow: Combine the milk,oil,and salt in a saucepan and mix it occasionally. Bring it to a gentle boil over medium heat, and then remove from the heat as soon as you see big bubbles coming through the milk. Add all the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough should be grainy and gelatinous at this point. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions and wait until the first addition has been fully incorporated into the dough before adding the second.Scrape down the sides of the bowl as needed. With the mixer on the medium, beat in the cheese until it is fully incorporated. The resulting dough will be very sticky, stretch, and soft with a consistency between cake batter and cookie dough. Take a tablespoon of tyhe dough using an ice cream scoop and spread it on parchment-lined baking sheets. Bake it in the oven for 25-28 minutes until the puffs have puffed.
Steps to Follow: Pour the condensed milk into the heaviest pot and stir in the cocoa powder and salt. Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking. Cook for 10-15 minutes, stirring constnatly until the mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan. Remove from the heat and stir in the butter and vanilla. Chill in the refrigerator for 20-30 minutes, with buttered hands roll the mixture into 1-inch balls. Roll each ball in the chocolate sprinkles and place in a paper cup. Let it chill until it is ready to serve.