Chop the almonds and divide them in two parts.
Dry 1/4 part of the almonds and set aside for garnishing.
Now sauté the remaining nuts in 1 tsp butter and set aside. In the same pan add the sugar and milk at moderate heat.
When the milk starts boiling, add 1 Tsp butter and keep stirring.
After thickening the milk, add the condensed milk and mix properly.
When the condensed milk dissolves in the mind, add the cocoa powder. Mix well to ensure there are no lumps.
After heating the milk will cocoa powder, the sauce gains a thick, creamy, and glossy consistency.
Remove from heat and cool down at room temperature before storing in the fridge.
