Yield:
1 serving

Ingredients

2 C Rich's Logo Rich's® Whip Topping®, Non-dairy, 12 2-lb Cartons (#08011)
1 tsp. Mexican Vanilla Extract
2 Piece Abuelita's Mexican Chocolate
1/3 C Chilean Maniar/cajeta/dulce De Leche
2 tbsp. Colombian Piloncillo, Grated
1/2 C Milk, Whole

Directions

1
 Heat small sauce pot. Melt 2 tablets (about 6.3oz) of Abuelita’s chocolate in ½ cup of whole milk. Whisk until chocolate has completely melted then lower the heat to lowest setting. Add butter and continue whisking until butter has melted completely.
2
 Using mixer, whip RTW on medium until medium peaks have formed. Add vanilla extract and half (about 1 tablespoon) of Piloncillo. Continue whipping on medium until hard peaks have formed.
3
 Place half a cup of vanilla RTW at the bottom of a 6oz coffee cup. Pour 3oz of melted chocolate over the RTW. Finish with a 1/3 cup dollop of the RTW mixture. Place cup on an elongated plate, preferably using a doily (to prevent sliding).
4
 Take the dulce de leche (Chilean Manjar) and gently form a quenelle. Place the quenelle on the plate next to the coffee cup.
5
 Carefully sprinkle the remaining Piloncillo over the dulce de leche and the RTW topping. Serve while the chocolate is warm.