dulce de leche + chocolate = dulcelate.
delicioso. la cosa mas rica del mundo.
dulce de leche comes from my little country (i guess we must share credit with argentina. lame.). although other countries have similar concepts – cajeta, manjar, arequipe – they are not the same. dulce de leche is creamier and softer
mix in cocoa powder and you get bliss.
i was invited to my friend’s house for easter and made these:
they are my great grandmother’s recipe : dulcelate truffles
unfortunately, it’s not a formal recipe, but i’ll do my best
i sandwiched the left-over dulcelate between two cookies
dulcelate truffles - makes about 30 truffles
450 g dulce de leche
2-4 tablespoons cocoa powder
10-15 well-crushed galletas maria (maria biscuit)
dried, shredded coconut
in a medium bowl, empty out the jar of dulce de leche. add cocoa powder (start off with two tablespoons) mix well. taste – if it needs to be more chocolatey, add a bit more until it’s to your taste. add in the crushed galletas maria. grab a teaspoon-size amount of “dough”, roll between your palms to form a ball, roll in the dried coconut and coat completely. this part is really messy. if you are having trouble rolling the truffles between your palms after a while, scrape your palms off with a silicone spatula, that should help. keep refrigerated