Sorvete de Chocolate do @receitaemcasa

Ingredients

• 500 ml Fresh Cream (full‑fat (35%+), chilled)
• 80 g Semi‑Sweet Chocolate (70% cocoa, broken into small pieces)
• 2 Egg Yolks (large, separated from whites, room temperature)

Instructions

1. Prepare the Cream

   If using boxed cream, whisk it vigorously for a minute to mimic fresh cream texture. Set aside.

   Time: PT2M

2. Separate and Sieve Egg Yolks

   Crack two eggs, separate the yolks from the whites, and whisk the yolks lightly. Pass the whisked yolks through a fine mesh sieve into a clean bowl.

   Time: PT3M

3. Heat the Cream

   Pour the fresh cream into a saucepan and heat over medium heat, stirring occasionally, until tiny bubbles appear around the edges and the surface is just about to boil.

   Time: PT5M

4. Incorporate Chocolate

   Remove the saucepan from the heat. Add the broken semi‑sweet chocolate pieces and stir continuously until the chocolate is completely melted and the mixture comes back to a gentle boil.

   Time: PT2M

5. Cool the Base

   Allow the chocolate‑cream mixture to sit at room temperature for about five minutes, then give it a quick stir. This prevents a skin from forming.

   Time: PT5M

6. Freeze the Ice Cream

   Transfer the cooled mixture into an ice‑cream‑suitable container, press a piece of plastic wrap directly onto the surface, seal the container, and place it in the freezer for at least seven hours (overnight is best).

   Time: PT7H

7. Serve

   Remove the container from the freezer, let it sit for two minutes, then scoop with an ice‑cream scoop. Enjoy immediately or store as described.

   Time: PT5M

Nutrition Facts

Calories

558

Protein

5 g

Carbohydrates

30 g

Fat

45 g

Fiber

3 g