Chocolate Capirotada

Verde Valle
If you thought the 3 milks capirotada recipe was already the most delicious, when you try this one with chocolate, Verde Valle® blueberries, peanuts, coconut, almonds, and chocolate chips, you will love it. Give this classic Mexican dessert a twist and dare to prepare this delicious version. Plus, it's perfect for not wasting the hard bread left over from the day before.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups piloncillo
  • 1 stick cinnamon
  • 2 pieces star anise pod
  • 2 tablespoons butter
  • 1 baguette, hard
  • 1 cup whole milk
  • 2 chocolate bars
  • 1 cup evaporated milk
  • 1 cup condensed milk
  • 3/4 cups peanuts
  • 3/4 cups shredded coconut
  • 3/4 cups almonds, sliced
  • 3/4 cups chocolate chips
  • 1/2 cups Cotija cheese
  • 3/4 cups cranberries, Verde Valle®
Preparation
45 mins
40 mins
Low
  • For the piloncillo syrup, heat the water with the piloncillo, cinnamon, and anise in a pot and cook until the piloncillo melts. Remove from heat and set aside.
  • In a small pot over low heat, pour in the whole milk, the chocolate bar, and cook until the chocolate dissolves; add the evaporated milk and sweetened condensed milk until well combined. Remove and set aside.
  • Heat a skillet over medium heat with the butter, fry the bread slices until they are crispy and golden on both sides.
  • Place the slices of bread in a baking dish, soak with the three milks, the piloncillo syrup, add the peanuts, coconut, almond, chocolate chips, Verde Valle® blueberries, and cotija cheese; repeat the process until you have two layers or fill the baking dish. Bake for 15 minutes. Cool.
  • Serve on a plate with the 3 milks chocolate and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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