Chocolate dulce de leche

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From Hood Cookie Swap

Hood Cookie Swap Recipes | Cookies and Bars Recipes

This recipe was prepared using Hood Cream.

Rich and silky, dulce de leche is becoming a favorite ingredient north and south of the border. You could make your own, but do yourself a favor and save time with prepared dulce de leche and make this luxurious dessert any time of the year.

• For the shortbread
• Non-stick cooking spray
• 2 cups all-purpose flour
• 1 1/4 teaspoons Kosher or sea salt
• 2 sticks (8 ounces) unsalted butter, softened
• 3/4 cup packed light-brown sugar
• For the chocolate dulce de leche
• 1 cup dulce de leche *
• 1 cup heavy cream
• 4 large egg yolks
• 6 ounces bittersweet chocolate, finely chopped or grated
• * To make your own dulce de leche
• 1 quart whole milk
• 1 1/2 cups sugar
• 1 vanilla bean pod, split and seeds scraped
• 1/2 teaspoon baking soda

For the shortbread

Heat oven to 300 degrees.

Coat a 9 ½ inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.

Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes. Prick dough. Bake shortbread until lightly colored and firm in center, about 30 minutes. Let shortbread cool in pan on a wire rack

For the chocolate dulce de leche

* To make your own dulce de leche

*In a large saucepan over medium high heat, combine milk, sugar, vanilla bean and seeds. Bring to a simmer, stirring occasionally, until sugar dissolves. Stir in baking soda. Lower heat to a bare simmer and cook uncovered. Discard any foam that develops on top and stir occasionally; cook for 1 hour. Remove vanilla bean pod. Continue cooking until it becomes deep caramel in color and has reduced to about 1 cup, about 2 hours. Strain through a fine mesh strainer. Cool to room temperature.*

In a medium saucepan over medium heat, combine dulce de leche and cream; bring to a simmer, stirring until well combined. Remove from heat and let cool about 10 minutes.

In a small bowl, whisk eggs. Add about 2 tablespoons of warm cream mixture to the eggs and whisk well. Add another 2 tablespoons and whisk well. Slowly whisk this into the remaining warm cream mixture. Return to pan medium high heat and cook to 175 degrees. Whisk in chocolate and stir until melted.

Pour over cooled shortbread and chill, until set, about 3 hours.

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