Chocolate & Dulce de Leche Cream with Caramel Brittle
A silky, rich chocolate and dulce de leche filling that comes together in minutes — no baking required. Golden homemade caramel brittle adds an irresistible crunch that contrasts beautifully with the smooth cream. Use it to fill layer cakes, top cupcakes, or serve in dessert glasses for an effortlessly impressive treat.
🛒 Ingredients
1 servings
- 250 g (1 cup) unsalted butter, softened
- ¾ cup (75 g) unsweetened cocoa powder, sifted
- 1 can (395 g / 14 oz) dulce de leche or cooked sweetened condensed milk
- 1 cup (200 g) heavy whipping cream
- 1 tablespoon dark rum (optional)
- 2 cups (400 g) granulated white sugar
- 1 cup (240 ml) water
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Directions
- 1
In a stand mixer fitted with the paddle attachment, beat the softened butter and dulce de leche together on medium speed for about 3 minutes, until completely smooth and creamy.
- 2
Sift in the cocoa powder and continue beating on medium speed for 2 minutes until the color is even and the cocoa is fully incorporated.
- 3
Add the heavy cream and rum, then beat for another 1–2 minutes until the filling is light, glossy, and spreadable. Refrigerate until needed.
- 4
In a heavy-bottomed saucepan, combine the sugar and water. Cook over low heat without stirring until the syrup turns a deep amber color, about 10–12 minutes.
- 5
Immediately pour the hot caramel in a thin, even layer onto a parchment-lined baking sheet. Let cool completely at room temperature until fully hardened.
- 6
Once set, break the caramel into irregular shards using a rolling pin or meat mallet. Scatter the shards over the chocolate cream just before serving to keep them crisp.
💡 Chef's Tip
Store the chocolate cream in an airtight container in the refrigerator for up to 5 days. Always add the caramel brittle at the very last moment so it stays crunchy. For a salted caramel variation, sprinkle a pinch of flaky sea salt over the caramel before it sets.
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