Created in the 1940s and named for Brazilian Air Force brigadier Eduardo Gomes, these traditional fudge balls are a staple on Rio dessert trays.
Ingredients:
2 quarts whole milk
1 pound sugar
5 ounces high-quality powdered chocolate
1 ounce unsalted butter
Granulated chocolate (for topping)
Directions:
Simmer milk and sugar on low heat for about an hour, stirring occasionally. When almost as thick as condensed milk, add butter and chocolate powder. Cook for 20 minutes, until thick and creamy. Cool at room temperature. Butter hands and roll tablespoon-sized scoops into balls. Sprinkle with granulated chocolate.
Servings: Makes about three dozen.
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