1. Make the dulce de leche: 2. Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally. 3. Whisk until smooth. Keep warm. 4. Make the chocolate caramel cream: 5. Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream. 6. Return to heat and stir until syrup is dissolved. Remove from heat. 7. Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt. 8. To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups. ---------------------------------------------------------------------------
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