I tried another recipe from my hot chocolate book. This one was from Madrid, Spain. I guess they like it thick over there. You are supposed to dunk churros into it, but they are in short supply in Missouri. I did not have cream, so I added 3/4 cup almond milk instead. I also used chocolate chips for the chocolate morsels. I have maybe had one thing in my life that was too rich, chocolate wise and this was #2. I tried to keep drinking it, but it was so chocolatey. I think it was made for dunking. So I made some toast and dunked it and it was PERFECT! So Other things I would dunk would be cinnamon raisin toast, doughnuts, cookies, bagel, etc.
Chocolate a la Taza
1/2 cup whole milk
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped
1/2 tsp corn startch
1/2 tsp pure vanilla extract
Combine milk and cream over heat in saucepan on med-low heat. Gradually add chocolate, stirring constantly. in a small cup dissolve cornstarch in a few tbsp of water. add to the saucepan. stir until it becomes almost as thick as pudding.
Or
If you have a hot chocolate machine, you just dump everything into the machine and turn it on. It didn't melt all the chips the first time around, but if you take off the lid and stir it, the machine will turn back on and they will finish melting.
2 comments:
That is a very similar recipe to chocolate ganache, which is used as a super rich and "fancy" frosting... YUMMY but way too rich to drink!
Mmmm!
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