Gourmet Geladinhos
Gourmet Geladinhos
Ingredients
- 200 g chocolate chips, or similar melting chocolate
- 1 L cream, or other white liquid base for freezing
- as needed hot water, for melting chocolate
Equipment
- 4 small, clear plastic bags, tube-like, suitable for freezing
- 4 plastic ties
Instructions
- 1
Prepare the chocolate for melting. Divide the chocolate chips into small, separate plastic bags, approximately 50g per bag. This allows for easier handling and melting.
⏱️ 5 min
- 2
Melt the chocolate. Place the bags of chocolate chips into a pot of hot water, creating a bain-marie. Allow the chocolate to melt gently, stirring occasionally within the bags if possible, until it becomes smooth and liquid. This should take about 5 minutes.
⏱️ 5 min
- 3
Coat the plastic tubes. Take one small, clear plastic tube or bag. Using a spoon, scoop a portion of the melted chocolate into the bag. Gently squeeze and roll the bag to distribute the chocolate evenly along the inner walls, coating a section of approximately 8-9 cm in length from the bottom.
⏱️ 5 min
- 4
Add the filling. Insert a funnel into the opening of the chocolate-coated plastic bag. Carefully pour approximately 250 ml of the cream (or other liquid base) into the bag through the funnel. Repeat steps 3 and 4 for the remaining bags.
⏱️ 5 min
- 5
Seal the bags. Carefully remove any excess air from each bag by gently squeezing it upwards. Twist the open end of the bag tightly and secure it with a plastic tie to seal the contents.
⏱️ 5 min
- 6
Freeze the desserts. Place the filled and tied bags onto a tray. Transfer the tray to a freezer and allow the desserts to freeze completely until solid. This will take a minimum of 4 hours.
⏱️ 240 min
- 7
Serve. Once thoroughly frozen, remove a Geladinho from the freezer. To serve, unwrap and peel off the outer plastic layer from the dessert. The chocolate-coated creamy filling is now exposed and ready to be consumed.
Kitchen Tools
Nutrition Facts (per serving)
Gourmet Geladinhos
- 200 g chocolate chips, or similar melting chocolate
- 1 L cream, or other white liquid base for freezing
- as needed hot water, for melting chocolate
Equipment
- 4 small, clear plastic bags, tube-like, suitable for freezing
- 4 plastic ties
Instructions
- 1
Prepare the chocolate for melting. Divide the chocolate chips into small, separate plastic bags, approximately 50g per bag. This allows for easier handling and melting.
⏱️ 5 min - 2
Melt the chocolate. Place the bags of chocolate chips into a pot of hot water, creating a bain-marie. Allow the chocolate to melt gently, stirring occasionally within the bags if possible, until it becomes smooth and liquid. This should take about 5 minutes.
⏱️ 5 min - 3
Coat the plastic tubes. Take one small, clear plastic tube or bag. Using a spoon, scoop a portion of the melted chocolate into the bag. Gently squeeze and roll the bag to distribute the chocolate evenly along the inner walls, coating a section of approximately 8-9 cm in length from the bottom.
⏱️ 5 min - 4
Add the filling. Insert a funnel into the opening of the chocolate-coated plastic bag. Carefully pour approximately 250 ml of the cream (or other liquid base) into the bag through the funnel. Repeat steps 3 and 4 for the remaining bags.
⏱️ 5 min - 5
Seal the bags. Carefully remove any excess air from each bag by gently squeezing it upwards. Twist the open end of the bag tightly and secure it with a plastic tie to seal the contents.
⏱️ 5 min - 6
Freeze the desserts. Place the filled and tied bags onto a tray. Transfer the tray to a freezer and allow the desserts to freeze completely until solid. This will take a minimum of 4 hours.
⏱️ 240 min - 7
Serve. Once thoroughly frozen, remove a Geladinho from the freezer. To serve, unwrap and peel off the outer plastic layer from the dessert. The chocolate-coated creamy filling is now exposed and ready to be consumed.