Combine milk and sugar in a medium size pan.
Add cocoa diluted in ½ cup hot water and yolks.
Cook over low heat (do not boil), stirring constantly with a wooden spoon until mixture gets thick and reaches soft ball stage (238° F - 113° C) on a candy thermometer. If a thermometer is not available, drop mixture in a glass of cold water. It forms a soft ball when it reaches the bottom.
Shape into ¾ inch balls with hands. Roll balls on granulated sugar and place them on small paper cups.
Yields: 60 sweets