Filling and Chocolate Coverage recipe, and cocada filling

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Filling and Chocolate Coverage

Ingredients

• 300 grams of chopped chocolate.
• 1 can of frozen ice cream without serum
• 1 cup of dulce de leche

Preparation mode

1. Melt the chocolate in a water bath or in the microwave carefully not to burn.
2. Add the cream, the dulce de leche and mix well until a very homogeneous mixture.
3. Stuff the cake with a third of the cream and cover the cake with the rest, straightening well with a spatula.
4. Take the cake to freeze for at least 4 hours before serving.

Mother Tips

Approximate yield of 4 cups.

If you prefer, you can use crispy chocolate.

Ganache crisp

Ingredients

• 200 grams of chopped milk chocolate
• 200 grams of chopped dark chocolate
• 1 can of sour cream
• ½ cup of chopped cashews
• ½ cup of sugar
• 4 tablespoons water

Preparation mode

1. Mix water well with sugar.
2. Pour carefully into a thick bottom pan.
3. Bring to low heat without moving for about 8 minutes or until a caramel syrup.
4. Add the chestnut, mix quickly and spread over a refractory or stone greased with margarine.
5. Let cool and then break into pieces.
6. Grinding grit.
7. Melt the chocolates in a water bath or in the microwave.
8. Add the cream, the crispy and mix well.
9. Before using, leave at room temperature until you acquire desired consistency.
10. Stuff and cover the cake.

Cocada stuffing

Ingredients

• 1 can of condensed milk
• 1 glass of coconut milk
• 100 grams of grated coconut
• 1 and ½ tablespoon cornstarch (cornstarch)

Preparation mode

1. In a pan, dissolve the cornstarch in coconut milk.
2. Add coconut, condensed milk and mix well.
3. Bring to low heat, stirring constantly, until thickened.

Mother Tips

Coconut milk glass is 200 ml.

Use the stuffing or conserve in refrigerator for up to 3 days.

See also the fears of fillings and coverage