Hello! I hope you like them.
I must confess that I did not know this recipe for chocolate quesillo that I have prepared today, until they told me about it and the truth at home has enchanted us. An explosive mixture of intense chocolate flavor with texture halfway between a pudding and a pudding.
To make it, it is very important that you use a confectionery chocolate with a minimum of 55% cocoa, because only this way you will get that intense flavor that will remind you of the filling of a chocolate. It is a dessert that you can bake or if you are just time to make in the express pot, both ways come out fantastic.
--How to make chocolate quesillo--
Difficulty: Easy
Total time
1 h 15 m
Elaboration
15 m
Cooking
1 hour
--Ingredients----
For 6 people
Egg yolks
5
Condensed milk
395 g
Milk, a measure equivalent to condensed milk can
Pastry black chocolate with 55% minimum cocoa
140 g
Candy sugar
100 g
In a mold of 18 centimeters in diameter, we place the sugar with a little water and put on the fire to make the caramel, which should be a dark tone. When the candy is ready, remove it from the heat and distribute it through the walls of the mold, tilting it carefully not to burn and turning it. Then it is set aside while it cools. Meanwhile, in a small pot we melt the chocolate in the milk.
Then in a bowl we toss the yolks, the condensed milk, the milk with the chocolate and stir until all the ingredients are well mixed. Once the caramel has cooled, pour the mixture into the mold and put it to cook in a bain-marie in the oven previously preheated to a temperature of 180 degrees Celsius, for one hour or until a toothpick comes in, it comes out clean .
When the quesillo is ready, let it cool, cover it and leave it in the fridge overnight. To unmold it, with the help of a thin knife we take the edges of the cheese from the walls of the mold and turn it over a dish that is a little deep to prevent the candy from spilling.
