Ingredientes para Chocolate Caramel Pie No Bake
- Graham Cracker Crust
- 1 (14-ounce) can sweetened condensed milk
- 6 tablespoons (3 ounces) unsalted butter, plus 2 tablespoons (1 ounce) unsalted butter
- 1/2 cup granulated sugar
- Semi Sweet Chocolate Chips
- 1/2 cup heavy cream, plus 1 cup heavy cream
- 1 (12-ounce) can ice-cold evaporated milk
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Cómo preparar Chocolate Caramel Pie No Bake
- **Caramel Layer:**
- In a medium saucepan, combine 1 (14-ounce) can sweetened condensed milk, 6 tablespoons (3 ounces) unsalted butter, and 1/2 cup granulated sugar.
- Cook over medium heat, stirring constantly, until butter is melted.
- Increase heat to medium-high and bring to a boil, stirring constantly for 6 minutes, or until the mixture thickens to the consistency of pudding.
- Pour the caramel mixture into your prepared pie crust (9-inch). Refrigerate for 1 hour.
- **Truffle Layer:**
- In a medium saucepan, combine 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, and 2 tablespoons (1 ounce) unsalted butter.
- Cook over medium heat, stirring constantly, until melted and smooth.
- Pour the truffle mixture over the chilled caramel layer. Refrigerate for 1 hour.
- **Mousse Layer:**
- In a double boiler or heat-safe bowl set over simmering water, melt 8 ounces semi-sweet chocolate chips, stirring constantly until smooth.
- Let the melted chocolate cool slightly.
- In a separate bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cooled melted chocolate into the whipped cream.
- In another bowl, beat 1 (12-ounce) can ice-cold evaporated milk until soft peaks form.
- Gently fold the whipped evaporated milk into the chocolate mixture until just combined. Do not overmix!
- Spread the mousse evenly over the truffle layer. Refrigerate for 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
151g
Fat
79g
Carbs
14g
