Like so many South American treats, these little fudge truffle balls have a story in Brazil - they were named after a famous 1940's Brigadier General named Eduardo Gomes, who apparently loved chocolate. They have a caramel and chocolate flavor that's unusual and good. Kids will enjoy helping to make these, and it's traditional to serve them in little paper cups. Store these chocolates in the refrigerator.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 14-ounce can sweetened condensed milk
- 4 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon vanilla
Preparation:
- Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the 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, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
- Remove from heat and stir in the butter and the vanilla.
- Chill in the refrigerator for 20 to 30 minutes. With buttered hands, roll the mixture into 1 inch balls.
- Roll each ball in the chocolate sprinkles, and place in a paper liner.
- Chill until ready to serve.
