This recipe for hot chocolate is much thicker than the standard hot chocolate. It is almost like a smooth, thin pudding and is designed to dip the freshly made churros. Make this while the dough for churros is cooling, keep it covered in a pan on the stove and give it a good whisk just before serving.
This recipe makes about 4 ½-cup servings of chocolate sauce. Store the leftovers in the fridge and use within 2~3 days.
This is one addictive combination — churros and chocolate sauce. It’s quite difficult to stop at just one 🙂
4ozChocolate. Sweetened Latin drinking , coarsely chopped
12/3cupsMilkNondairy (like almond, soy, hemp or a combination)
In a 2 quart saucepan with a lid, combine the chocolate and water. Bring to a simmer over medium heat, stirring to melt the chocolate. Whisk in 1⅓cups of the milk and heat until steaming for about 8 minutes, make sure not to boil the mixture.
In a small bowl, stir together the remaining ⅓cup milk and cornstarch until dissolved. Pour into the steaming milk and whisk constantly until the mixture thickens slightly, about 4~5 minutes.
Cornstarch is cooked when the chocolate does not taste chalky anymore and it has a smooth texture.
Turn off the heat and cover the pan.
When ready to serve, whisk the chocolate and pour into cups. Serve with warm churros.