Dulce de leche and chocolate dessert

 

Ingredients (8 ramekins of 1/2 cup)

1 can evaporated milk chilled all night

2 cups of Dulce de leche 

 I use the canned condensed milk (or dulce de leche caramel)

1 / 2 cup fresh whipping cream

1 envelope unflavored gelatin

1 cup  dark chocolate in pieces
1 tablespoon of whipped cream

 

Method

In a large bowl put the evaporated milk and beat with mixer

on high speed until thickened, about 4-6 minutes depending

on the power of the mixer, volume should increase at least twice.

Add the dulce de leche and beat on low speed for 1 minute until fully incorporated,

 add cream and beat on high speed for 2 minutes.

In a bowl put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minutes for the gelatin is completely dissolved.

Add the dissolved gelatin (can use a strainer if you are not sure which dissolved all) to the mixture of dulce de leche  and beat for 1 minute more.

Spoon mixture into individual wells and refrigerate for at least 1 hour.

Melt the chopped chocolate into small pieces (1/2cm) in a bowl and melt in microwave for 45 seconds on high, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted add the spoonful of cream  and then spoon fill each ramekin  of dulce de leche  and spread.

Refrigerate 10 minutes and serve.




 



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