Manjarate (a combination of “manjar” and “chocolate” in spanish) is a Chilean dessert mousse made with evaporated milk and manjar (dulce de leche), topped with melted chocolate (either bitter or sweet depending on taste). It’s an easy and delicious treat to enjoy with family.
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How to Make Manjarate?
Manjarate is a classic Chilean dessert that combines two of our favorite flavors. With just a little technique and simple ingredients, it creates a simply spectacular result.
Nutritional Facts
Each serving of homemade manjarate contains approximately 390 kcal, 55 g of carbohydrates, 14 g of fats, 8 g of proteins, 0 g of fiber, 42 g of sugars, 12 mg of cholesterol, and 80 mg of sodium.
Chilean Homemade Manjarate Recipe
Preparation Time: 90 minutes
Cooking Time: 5 minutes
Servings: 6 people
Ingredients
- 400 ml evaporated milk
- 500 g manjar (dulce de leche)
- 100 g melting chocolate
- 40 ml water
- 1 tablespoon gelatin
Preparation Steps
- Add the refrigerated evaporated milk (chilled for at least 12 hours) to a blender and mix at high speed until it doubles in volume. Add the manjar and continue beating until everything is well integrated.
- In a small bowl, dissolve the gelatin in water and microwave for 30 seconds (or dissolve in hot water). Add the gelatin-water mixture and continue mixing with a spatula until a homogeneous mousse is formed. Distribute the mixture into dessert containers and refrigerate for an hour until the mousse rests and acquires consistency.
- Melt the chocolate in a double boiler, cover the surface of the mousse, and refrigerate again until the chocolate solidifies. Serve the homemade manjarate immediately after removing it from the cold and enjoy every bite.
Tips for Making Manjarate
As expected, you can create your own version of manjarate using the chocolate of your choice, whether sweeter with a high milk content or more bitter, with various cocoa percentages, with an additional layer of manjar (3D manjarate), or even with white chocolate (white manjarate).
Did You Know?
The traditional small ball in the original manjarate interior was never planned and resulted from the settling of the chocolate used in the coating, which eventually became its distinctive hallmark.
