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 Hershery's® dark chocolate chip; 2 cups whipping cream; 2 cups lady finger biscuit; 1 cup milk; 2 tablespoons Hershey’S® chocolate syrup; 1 cup whipping cream, for the ganache; 1 cup Hershey´S® milk chocolate chip; 1/2 cups sugar, for the candy; 45 grams butter, for the candy; 1/4 cups whipping cream, for the candy; 1/2 cups Hershey´S® cookie chips and cream; 1 tablespoon Hershey’S ® cocoa

1h 20 mins

Low

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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 portions

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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®.