Dindim Caseiro
DINDIM CASEIRO is a easy Brazilian recipe that serves 6. 360 calories per serving. Recipe by CAMILE MOTA on YouTube.
Prep: 30 min | Cook: 4 hrs 5 min | Total: 4 hrs 50 min
Cost: $24.58 total, $4.10 per serving
Ingredients
- 500 ml Heavy Cream (cold, for whipping)
- 1 can (395 g) Sweetened Condensed Milk (standard can)
- 100 g Semi‑Sweet Chocolate (chopped for melting)
- 1 tsp Vanilla Extract (optional, adds flavor)
- 30 g Chup‑Chup Candy (optional garnish or flavor)
- 6 Ice Pop Sticks (wooden sticks for handling)
Instructions
Chill Equipment
Place the mixing bowl and beaters in the freezer for 10‑15 minutes to keep them cold.
Time: PT5M
Whip the Cream
Pour the 500 ml cold heavy cream into the chilled bowl and beat on medium‑high speed until stiff peaks form.
Time: PT5M
Add Sweeteners
Add the can of sweetened condensed milk and the teaspoon of vanilla extract to the whipped cream and fold gently with a spatula until fully incorporated.
Time: PT3M
Melt the Chocolate
Place the chopped semi‑sweet chocolate in a saucepan over low heat, stirring constantly until smooth and fully melted.
Time: PT5M
Temperature: 45°C
Combine Chocolate with Cream
Slowly pour the melted chocolate into the cream mixture, folding gently until the color is uniform.
Time: PT3M
Portion into Molds
Spoon the mixture into popsicle molds or small cups, leaving about 0.5 cm headspace, then insert the sticks.
Time: PT5M
Freeze
Place the filled molds on a flat surface in the freezer and freeze for at least 4 hours, or until completely solid.
Time: PT4H
Temperature: 0°C
Unmold and Serve
Run the outside of each mold under warm water for a few seconds, then gently pull the stick to release the popsicle. Serve immediately or keep frozen.
Time: PT2M
Nutrition Facts
- Calories
- 360
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Soy (in chocolate)
Ingredient Substitutions
- Instead of Heavy Cream: Half-and-half plus 2 tbsp melted butter
- Instead of Sweetened Condensed Milk: Evaporated milk + 1 cup sugar
- Instead of Semi‑Sweet Chocolate: Dark chocolate, Chocolate chips
- Instead of Vanilla Extract: Almond extract, Balmir essence
- Instead of Chup‑Chup Candy: Fruit puree, crushed candy
- Instead of Ice Pop Sticks: Plastic popsicle sticks
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Saucepan
- Spatula
- Popsicle Molds or Small Cups
- Freezer
- Measuring Spoons
Critical Steps — Do Not Skip
- Chill the mixing bowl and beaters before whipping the cream.
- Whip the heavy cream to stiff peaks without over‑beating.
- Melt chocolate gently and keep temperature below 50 °C.
- Fold melted chocolate into the whipped cream mixture carefully to retain air.
- Freeze until completely solid before unmolding.
Chef Tips from the Video
- For extra shine, add a teaspoon of corn syrup to the chocolate before melting.
- Swirl in a few crushed Chup‑Chup candies for a fun texture and surprise flavor.
Troubleshooting
Popsicles are too soft after freezing.
Increase freezing time; ensure the freezer is set to 0 °C or lower and avoid opening the door frequently.
Cream mixture becomes grainy after adding chocolate.
Make sure the melted chocolate is warm (around 45 °C) but not hot; if it cools too much, gently re‑warm before folding.
Popsicles stick to the mold.
Run the mold under warm water for 5‑10 seconds before unmolding, or lightly brush the interior with a thin layer of neutral oil before filling.
Storage
Refrigerator: Not recommended; popsicles will melt quickly.
Freezer: Store in an airtight container or zip‑lock bag for up to 1 month.
Room temperature: Only for a few minutes after unmolding; otherwise they will melt.
Make-Ahead Tips
- Prepare the cream‑chocolate mixture a day ahead and keep it refrigerated; freeze when ready.
- If you need to make a large batch, double the recipe and use additional molds.
Frequently Asked Questions
What is the cultural significance and history of chocolate chantilly popsicles in Brazilian cuisine?
Popsicles, known as "sacolé" or "geladinho" in Brazil, are a beloved street‑food snack especially during hot summer months. Adding condensed milk and chocolate creates a richer, creamier version that reflects Brazil’s love for sweet, dairy‑based desserts.
What are the traditional regional variations of frozen treats like this in Brazil?
In the Southeast, condensed milk and fruit purees are common, while the Northeast favors coconut milk and tropical fruit flavors. The Southern states often add chocolate or coffee to the base, similar to this recipe.
How is a Brazilian sacolé traditionally served and enjoyed?
Sacolé is usually sold in small paper cups with a wooden stick, eaten straight from the cup or after being popped out. It’s enjoyed as a refreshing snack at beaches, fairs, and family gatherings.
During which Brazilian celebrations or occasions are frozen treats like this most popular?
These frozen treats are especially popular during Festa Junina, Carnaval, and summer beach outings, where vendors set up stalls offering a variety of flavored sacolé.
What other Brazilian desserts pair well with chocolate chantilly popsicles?
They pair nicely with a light brigadeiro, fresh tropical fruit salads, or a simple cup of Brazilian coffee (cafézinho) to balance the sweetness.
What makes chocolate chantilly popsicles special compared to regular fruit‑flavored sacolé?
The use of whipped cream and condensed milk gives a velvety, mousse‑like texture, while melted chocolate adds depth and a luxurious finish that ordinary fruit syrups lack.
How has the Brazilian sacolé evolved over time in modern home cooking?
Home cooks now experiment with gourmet ingredients like premium chocolate, nuts, and flavored extracts, moving beyond the classic fruit‑syrup versions and often using kitchen appliances for smoother textures.
What are the most common mistakes to avoid when making chocolate chantilly popsicles at home?
Common errors include over‑whipping the cream, overheating the chocolate, and not leaving enough headspace in the molds, which can cause the popsicles to crack or stick.
Why does this recipe use whipped cream instead of just condensed milk and chocolate?
Whipped cream incorporates air, creating a lighter, mousse‑like texture that prevents the popsicle from becoming overly dense and hard to bite.
Can I make chocolate chantilly popsicles ahead of time and how should I store them?
Yes, you can prepare the mixture up to 24 hours in advance and keep it refrigerated. Once frozen, store the popsicles in an airtight container or zip‑lock bag in the freezer for up to one month.
What does the YouTube channel CAMILE MOTA specialize in?
The YouTube channel CAMILE MOTA focuses on fun, informal Brazilian home‑cooking tutorials, often featuring quick, budget‑friendly recipes and playful commentary.
How does the YouTube channel CAMILE MOTA's approach to Brazilian street‑food desserts differ from other cooking channels?
CAMILE MOTA emphasizes spontaneous, low‑cost ingredients found in rural areas, using everyday household items and a humorous style, whereas many other channels present more polished, restaurant‑style versions.
Last updated: September 6, 2026
