Desserts & Breads

Abuelita Chocolate Carlota

Level

Easy

Prep

20 min

Cook

15 min

Servings

10 servings

Inspired from the traditional recipes, this layered Abuelita Chocolate Carlota gets wonderful flavors from ladyfinger cookies soaked in a rich and sweet brandy sauce. Slice before serving and decorate with strawberry jam, apricot jam and whipped cream.

Key Ingredients

Tablets & Bars

Mexican Hot Chocolate - 6 Tablets

6 Tabs

Ingredients

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About 2 cups water, divided
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1/2 cup granulated sugar
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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3 tablets (90 grams each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
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1/4 cup cornstarch
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1 teaspoon gelatin
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2/3 cup granulated sugar
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1/3 cup brandy
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22 ladyfinger cookies, divided
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Whipped cream
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Strawberry jam
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Apricot jam

Make It

Step 1

Place 3/4 cup water, 1/2 cup sugar, evaporated milk and Abuelita in medium saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted; reduce heat to low. Combine cornstarch and 1/2 cup water in small bowl; add to Abuelita mixture. Cook, stirring constantly, for 3 to 4 minutes or until sauce is thickened. Combine gelatin and 2 tablespoons hot water; stir until gelatin is dissolved. Stir into chocolate mixture; remove from heat.

Step 2

Heat 2/3 cup water and 2/3 cup sugar in medium saucepan until mixture reaches a boil. Boil for 5 minutes; add brandy.

Step 3

Place 10 cookies on bottom of a 9 x 5-inch loaf pan; pour brandy mixture over top of cookies and let soak into cookies. Spread slightly less than half of chocolate mixture over cookies; top with 7 cookies. Refrigerate for 20 minutes. Spread remaining chocolate mixture over cookies; top with 5 cookies. Refrigerate for 2 hours or until firm.

Step 4

Decorate with strawberry jam, apricot jam and whipped cream before serving. Slice to serve.

ADD FLAIR TO RECIPES WITH ABUELITA™