For the caramel chocolate cream, heat 125 ml of whipping cream (but do not let it get too hot). Slowly dissolve the sliced caramels and chopped chocolate in the cream.
Stir in Qimiq until smooth. Allow the caramel-chocolate mixture to cool, stirring repeatedly. Finally, fold in the whipped cream. Refrigerate the caramel-chocolate cream until ready to use.
Preparation Tip:
The caramel chocolate cream is particularly suitable for filling various cakes and pies.
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