Ingredients
24 ounces 53% cacao dark baking chocolate or semisweet chocolate, chopped1 can (13.4 ounces) dulce de leche1/2 cup heavy whipping creamOptional: Gold colored sugar and gold pearl dustADDITIONAL INGREDIENT (for each pod):1-1/2 cups whole milk
Preparation
Place chocolate in a large bowl. In a small saucepan, bring dulce de leche and cream just to a boil, stirring constantly. Pour over chocolate; whisk until smooth.
Spoon 1/4 cup chocolate mixture into each of 14 paper-lined muffin cups; if desired, sprinkle with gold sugar. Refrigerate until firm, about 8 hours. If desired, brush with gold dust. Store in an airtight container in the refrigerator for up to 3 weeks.
To prepare hot chocolate: Bring 1-1/2 cups milk just to a boil; add 1 pod. Whisk until dissolved.
