CHOCOLATE DE LECHE RECIPES

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CHOCOLATE DULCE DE LECHE BARS RECIPE | EPICURIOUS



Chocolate Dulce de Leche Bars Recipe | Epicurious image

Fudgy cookies go Latin with an infusion of _dulce de leche_, a sweet milk caramel similar to _cajeta_ and _arequipe_. These cool treats are happily portable on their crisp shortbread crusts.

Provided by Shelley Wiseman

Total Time 3 1/4 hr

Cook Time 30 min

Yield Makes 24 bars

Number Of Ingredients 9

1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Steps:

  • Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
  • Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
  • Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
  • Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
  • Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
  • Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
  • Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
  • Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

CHOCOLATE TRES LECHES CAKE RECIPE | ALLRECIPES



Chocolate Tres Leches Cake Recipe | Allrecipes image

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Provided by MrsFisher0729

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 55 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 1 cake

Number Of Ingredients 12

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1?¼ cups chocolate milk
½ cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
  • Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  • Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
  • Sift confectioners' sugar and cocoa powder together in a bowl.
  • Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Nutrition Facts : Calories 471.7 calories, CarbohydrateContent 46.3 g, CholesterolContent 100.9 mg, FatContent 30.8 g, FiberContent 1.9 g, ProteinContent 7.5 g, SaturatedFatContent 13.7 g, SodiumContent 318.9 mg, SugarContent 32.6 g

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