Making Dulce the lèche at home is super easy but it might feel a bit daunting. This super easy technique of@boiling sweetened condensed milk produces a thick, rich caramel that you can use in banoffee pies, to sandwich cookies or to flavor ganache just like i did for the crazy chocolate cake. Just make sure the cans are submerged at all times and you will be fine! Would you try?
Dulce the Lèche at Home
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Making Dulce the lèche at home is super easy but it might feel a bit daunting. This super easy technique of@boiling sweetened condensed milk produces a thick, rich caramel that you can use in banoffee pies, to sandwich cookies or ti flavor ganache just like i did for the crazy chocolate cake. Just make sure the cans are submerged at all times and you will be fine! Would you try?
Ingredients
- 1 cup dark chocolate
- 1/2 cup dulce de leche, use ready made (Bonne Maman) or make your own
- Warm whipping cream can be added to create a softer spread (optional)
Method
- 1)
Boil the unopened a 395grs can of sweetened condensed milk for either 2 to 2.5 hours in a pot or 30min in a pressure cooker BUT making sure that it is submerged in water at all times.
- 2)
Melt the chocolate over a bain marie in a glass bowl over boiling water.
- 3)
Avoid the bowl touching the water.
- 4)
Once the chocolate is melted, add the caramel and gently mix to combine. If adding warm cream, add it now.
- 5)
Cover the bowl with cling film and chill until firm (but not hard).
- 6)
Using a hand held whisk, whip the ganache until fluffy and lightened in color.
- 7)
Spread over cake and sprinkle with salt flakes (optional).