Chilean Merveilleux: Creamy Chocolate Mounds of Joy

Allergens

Dairy (milk, butter)

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 4 oz bittersweet chocolate, chopped
• 1/2 cup dulce de leche
• 1/2 cup sweetened shredded coconut
• 1/2 cup powdered sugar
• Pinch of salt

Instructions

1. a. In a medium saucepan, warm the heavy cream and cocoa powder over low heat until combined. Stir frequently to prevent scorching. Remove from heat and add chopped bittersweet chocolate, whisking until smooth and glossy. Let cool slightly. b. In another bowl, combine dulce de leche and sweetened shredded coconut. Mix until well combined. c. Whip the cooled chocolate mixture with powdered sugar and a pinch of salt until fluffy and pipeable. d. Pipe small mounds of whipped chocolate onto parchment paper, then spoon a dollop of the coconut dulce de leche mixture on top. Encase the filling with more chocolate, shaping into a ball. Repeat for each mound. Chill until firm. e. Serve chilled and enjoy every bite!

Chef’s Insight

To achieve the perfect chocolate consistency, make sure to remove the saucepan from heat before all the chocolate has melted, then stir until smooth.

Notes

Be sure to use high-quality chocolate for a better flavor and texture.