Desserts > Chocolate Desserts > Portuguese Desserts

Chocolate Doce de Ovos Recipe

Ingredients with Measurements:
- 6 egg yolks
- 1 cup of sugar
- 1 cup of water
- 1 cup of chocolate chips
- 1 tablespoon of vanilla extract

Special equipment needed:
- Double boiler or a heatproof bowl set over a pot of simmering water
- Whisk or electric mixer
- Candy thermometer

Step-by-step instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips until smooth. Set aside.
2. In a separate pot, combine the sugar and water and bring to a boil over medium heat. Stir until the sugar is completely dissolved.
3. In a mixing bowl, whisk the egg yolks until they are light and frothy.
4. Slowly pour the hot sugar syrup into the egg yolks, whisking constantly to prevent the eggs from cooking.
5. Return the mixture to the pot and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 10-15 minutes).
6. Remove from heat and stir in the melted chocolate and vanilla extract until well combined.
7. Strain the mixture through a fine-mesh sieve to remove any lumps.
8. Pour the mixture into individual serving dishes and let cool to room temperature.
9. Chill in the refrigerator for at least 2 hours before serving.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Medium heat for boiling sugar syrup, low heat for cooking egg mixture
Serving size:
6 servings

Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 50g
Protein: 5g

Substitutions for ingredients:
- Milk chocolate chips can be used instead of dark chocolate chips.
- Almond extract can be used instead of vanilla extract.

Variations:
- Add a pinch of cinnamon or nutmeg for a spicy twist.
- Top with whipped cream and shaved chocolate for a decadent dessert.

Tips and tricks:
- Be sure to whisk the egg yolks well before adding the hot sugar syrup to prevent them from cooking.
- Use a candy thermometer to ensure the mixture reaches the correct temperature for thickening.
- Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Serve chilled, no reheating necessary.

Presentation ideas:
Serve in individual ramekins or small glasses for an elegant presentation.

Garnishes:
Top with whipped cream, shaved chocolate, or fresh berries.

Pairings:
Serve with a glass of red wine or a cup of coffee for a sophisticated dessert.

Suggested side dishes:
Serve with a side of fresh fruit or a small cookie for a sweet treat.

Troubleshooting advice:
- If the mixture curdles or separates, try whisking vigorously or blending with an immersion blender to smooth it out.
- If the mixture is too thick, add a tablespoon of milk or cream to thin it out.

Food safety advice:
Be sure to cook the egg mixture to the correct temperature to prevent any risk of foodborne illness.

Food history:
Doce de Ovos is a traditional Portuguese dessert made with egg yolks and sugar. This variation adds chocolate for a rich and decadent twist.

Flavor profiles:
Rich, chocolatey, and sweet with a creamy texture.

Serving suggestions:
Serve as a dessert after a dinner party or special occasion.

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Region: Portuguese

Taste: Rich, Creamy, Sweet, Chocolatey, Eggy