This traditional Venezuelan dessert is so versatile that it is not only delicious combined with auyama, coffee, coconut, pineapple, soursop and corn; with chocolate is to lick your fingers.
There are quesillo recipes to throw for the ceiling, both in cookbooks and magazines with innovative recipes that we keep very close to the kitchen and in specialized blogs and social networks, but not all of them end up convincing us.
For the chocolate quesillo, at Puro Chocolate we decided on the recipe that the Venezuelan company Chocolates The King has published on its social networks to share the delicacies that can be prepared with its bars produced with our national cocoa, due to its simplicity and the quality of its chocolate.
Here is the recipe for chocolate quesillo made with El Rey Chocolate bars:
1 can of condensed milk
5 whole eggs
1 tablespoon of vanilla essence
½ liter of whole milk
150 grams Chocolate El Rey of your choice
2 tablespoons of sugar
We make a liquid caramel in a flan box or quesillera with the sugar and a little water, trying to remove it from the heat before “burning”. Very dark caramel is not recommended. Once ready, it is placed throughout the mold, including the edges
Then melt the chocolate together with the milk and let cool. In a blender we incorporate the ingredients until we achieve a homogeneous mixture and pour the mixture into the container where we are going to cook it, which will be taken in a bain-marie for one hour, over very low heat. In general, the water should not boil or bubble.
After an hour we remove it and let it cool. We take it to the fridge to achieve greater consistency. It is preferable to disassemble it the next day. Before serving it can be decorated with grated chocolate.