Sorvetão: Brazilian Frozen Caramel-Chocolate Dessert
A frozen Brazilian dessert that never fails to disappear: amber caramel, a silky chocolate custard and a cloud of whipped egg white, all set in the freezer. No ice cream maker, no oven — just four hours of cold and a little patience.
🛒 Ingredients
10 servings
- 1/2 cup granulated sugar, plus 2 tablespoons for the egg whites
- 4 tablespoons sweetened cocoa powder (Nescau or Nesquik style)
- 4 tablespoons whole milk
- 4 eggs, whites and yolks separated
- 1 can sweetened condensed milk (about 14 oz / 395 g)
- 1 can whole milk (about 13.5 fl oz / 400 ml)
- 1 can table cream or heavy cream (about 10.5 oz / 300 g)
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Directions
- 1
Line a pudding or loaf mold with caramel: melt 1/2 cup of sugar dry in a saucepan until golden, pour it straight into the mold and swirl to coat the sides. Let it cool and harden.
- 2
Whisk the cocoa powder into the 4 tablespoons of milk until smooth, then spread it over the cooled caramel in the bottom of the mold.
- 3
Blend the yolks with the condensed milk and the whole milk for 1 to 2 minutes, until completely smooth.
- 4
Pour the mixture into a saucepan and heat over medium, stirring constantly. The moment it comes to a boil, turn off the heat and keep stirring for another minute — that is what stops the custard from splitting.
- 5
Whip the egg whites to stiff peaks, add the 2 tablespoons of sugar and beat a few seconds more. Fold the cream, then the sweetened whites, into the warm custard with a spatula.
- 6
Combine the two mixtures by folding rather than beating, pour into the caramelized mold, cover with film and freeze for at least 4 hours.
- 7
Take the mold out 10 to 15 minutes before serving: it should release on its own. Run a thin knife around the edge, invert onto a plate and serve right away.
💡 Chef's Tip
The caramel keeps darkening in the hot mold, so pull it off the heat a shade lighter than you want. A quick dip of the mold in warm water makes unmolding foolproof. Wrapped well, it keeps for up to a week in the freezer.
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