CREAMY CHOCOLATE CARLOTA
Ingredients
For the carlota
2 paquetes de galletas María, aproximadamente 340 g
190 g of cream cheese
1 can of condensed milk, 397 g
1 can evaporated milk, 360 ml
200g of semi-dark chocolate
1⁄4 cup sugar-free cocoa powder
1 taza de crema para batir o media crema, 240 ml
1 teaspoon of vanilla essence
To decorate
Grated Chocolate
Cocoa Powder
Chocolate chips
Fresh strawberries, optional
Preparation
1. Prepare the chocolate cream
Melt the semi-dark chocolate in a Maria bath or in short intervals in the microwave. Let it cool down slightly.
Place cream cheese, condensed milk, evaporated milk, whipping cream, cocoa, vanilla and melted chocolate into a blender.
Blend until you achieve a smooth, creamy, and completely homogeneous blend.
2. Form the carlota
In a rectangular mold, accommodate a layer of Maria cookies until it covers the entire base.
Pour a generous layer of chocolate cream on top.
Continue alternating cookies and cream layers until ingredients are finished. Finish with a chocolate cream layer.
1. Refresh
Cover the mold and refrigerate for a minimum of 6 hours.
For a smoother, creamy texture, let it sit overnight. This way the cookies will absorb the cream and the flavors will integrate better.
1. Decorate and Serve
Before serving, sprinkle cocoa powder and add grated chocolate or chocolate chips.
You can also decorate it with fresh strawberries to give it a pop of color and freshness.
Tips
Use chocolate with at least 50% cocoa for a more intense flavor.
For a sweeter Carlota, substitute semi-dark chocolate with milk chocolate.
Add a teaspoon of soluble coffee to the cream to enhance the chocolate flavor.
Keep the carlotta refrigerated until serving time.
For cleaner cuts, refrigerate overnight and use a slightly damp knife.
Enjoy this delicious Chocolate Charlotte, an elegant, creamy, and full of flavor dessert that will win over all chocolate lovers!
