Tafita
Composition / ingredients
10
servings:
Cooking method
We break the chocolate into pieces, put it in a saucepan, pour cream, send it to a very low heat. Let the chocolate melt, but do not boil the cream, heat it to about 60 degrees, stirring constantly, then remove the saucepan from the fire.
Beat butter at room temperature with a mixer until fluffy, then add condensed milk in parts, beating the mass each time. When the condensed milk is combined with butter, we continue to beat and add the cooled chocolate-cream mixture to the cream.
That's all, the cream is almost ready, but before using it, you need to cool it, for this we send the container with the cream to the refrigerator for 45 minutes.
That's what a beauty it turned out!
Have a delicious baking and a perfect cream!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark Chocolate - 539 kcal/100g
- Boiled condensed milk - 328 kcal/100g
