Ingredients:
Melt the chocolate in bain marie or in the microwave along with the heavy shipping cream and butter
To melt the chocolate:
To bain marie:
Place boiling water in a pot
At low temperature maintain the water temperature
Place inside the pot a container with the chocolate inside it, the container should not touch the bottom and that is not be submerged in the water
When it starts to melt stir until the chocolate is completely melted
In the microwave:
Place the chocolate in a container in the microwave, melt it at maximum temperature for 30 seconds
Remove, stir, put back 15 seconds
Repeat periods of 15 minutes, removing from microwave and stirring until the chocolate is completely melted
Tip. If the optimum point of melting is accidentally exceeded, you can recover the chocolate by adding pearls or chocolate fragments by mixing them until they are melted in the chocolate
Add and mix the cake in small portions with the melted chocolate
Add the dulce de leche, mix
Add the liquor (optional)
Refrigerate for one hour
Sprinkle with a minimum amount of spray oil a tablespoon (measure), repeat this step before taking the filling measure so that it does not stick
Take a measure of the filling
Take it between the palms of your hands, make it roll to give it a rounded shape
Place the filling on the chopped nuts, chocolate chips or coconut flakes, turn it so that the nuts, chocolate chips or coconut flakes stick
To serve place it inside a paper candy cup
Repeat the procedure until finishing with the filling
