Kiwilimón

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Kiwilimón

Bitter Chocolate Carlota with Caramel

Name: Bitter Chocolate Carlota with Caramel
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup of Bitter Chocolate Chips Hershery's®; 2 cups of whipping cream; 2 cups of lady finger; 1 cup of milk; 2 tablespoons of Hershery's® Liquid Chocolate Syrup; 1 cup of whipping cream for the ganache; 1 cup of Hershey's® Chocolate Milk Sparks; 1/2 cup of sugar for the candy; 45 grams of butter for the candy; 1/4 of cup of whipping cream for the candy; 1/2 cup of Cookies and Cream Hershey's® Sparks; 1 tablespoon of Cocoa Hershey's ®

1 h 20 min

Easy

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This delicious cake option is amazing, you do not need an oven and it is very easy, you will love the combination of bitter chocolate and caramel with its creamy filling and intense chocolate flavor.

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Ingredients

8 servings

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Preparation

Melt Hershey's® Bitter Chocolate Sparks in a bain-marie or microwave in 30 seconds. Reservation.

For the mousse, beat the cream until it forms peaks. While stirring, add the melted chocolate in the form of thread and continue beating until integrated. Reserve in refrigeration.

Mix the milk with the Hershey's® Liquid Chocolate Syrup and wet the soletas with this mixture.

Add a little chocolate mousse in a rectangular mold and smooth it. Arrange the soletas on the first layer of mousse and repeat until forming three layers. Freeze 30 minutes, unmold.

For the chocolate ganache, heat the cream to beat and add to the Hershey's® Chocolate Milk Sparks. Mix until integrate.

Pour the ganache over the carotilla, smooth and let cool in the refrigerator for 30 minutes.

For the caramel, heat the sugar in a deep pan over medium heat until it forms a caramel, add the butter and the cream to beat, mix perfectly. Remove from heat and cool.

Cover only the surface of the cake with the caramel sauce, add the Hershey's® Cookies and Cream Sparkles and decorate with a little Cocoa Hershey's®.