Chocolate Quindim + Calda- II Options

Chocolate Quindim + Calda- II Options

Ingredients:

3 cans of condensed milk - (three cans are the same)
3 cans of cow's milk - to use the same measure condensed milk
3 tablespoons well filled with powdered chocolate soup
1 tablespoon of butter
1 tablespoon cocoa liqueur
10 large egg yolks
100 g. fresh or dried shredded coconut
If using dried coconut, moisturize with a tablespoon of warm water

Way of preparing:

Beat in condensed milk blender with gems by 5'a 10'Minutos, then add the chocolate and butter, make the beat, add cow's milk and coconut already hydrated, finally the cocoa liquor.

After all ingredients well beaten, put the Quindao a form of 25 x 5 cm greased with butter and sprinkled with sugar, let it sit for 30'minutos.

Place the shape of Quindao inside an empty baking sheet in the oven, go putting boiling water halfway up the height of fashion, with the oven already on, at 180 ° C.

If you want you can use molds of Quindins 40 grams each, greased with butter and sprinkled sugar crystal, let rest for 30'minutos.

Bake in water bath for 40 to 60'minutos about or until thoroughly flushed.
Place the shape of Quindao inside an empty baking sheet in the oven, go putting boiling water halfway up the height of fashion, with the oven already on, at 180 ° C.


Note:

If you use individual ramekins, do the same way the Quindao.
Place the molds already filled with the candy mass within an empty pan, inside the oven, placing check boiling water until half the height of the cups.
Once ready, unmold warm, put in molds of white paper, gold or chocolate brown.
Garnish on top with chocolate sprinkles or chocolate shaves.
Use as dessert serve with syrup.
You can decorate with chocolate zest and egg threads.

Syrup Chocolate:

100 g. melted chocolate
½ can of cream with serum
1 cup of warm water or milk
1 cup cherry liquor or cocoa liquor

Way of preparing:

In a saucepan melt the chocolate in a double boiler, combine the cream water and finally the liquor of your choice.