Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011
This is a wonderful Barcelona-style, rich, thick, hot chocolate. It has a creaminess somewhere between a drink and a fondue. I first tried it from a push cart outside the La Sagrada Familia. It was thick and wonderful on a cold day.
When I made them here in the Choclatique Chocolate Studio I served them with crisp, deep-fried chocolate churros topped with a little cinnamon-sugar. Churros piping hot and crisp and are especially good when dunked into hot chocolate.
Prep time: 25 minutes
Cook time: 10 to 12 minutes
Fry time: 3 to 5 minutes (Churros)
Yield: Serves 6
For the hot chocolate:
3/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/3 cup granulated sugar
3-1/2 cups whole milk
1-1/2 teaspoon cornstarch
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract
For the churros:
1 cup water
1 teaspoon kosher salt
3 tablespoons granulated sugar
3/4 cup cake flour, sifted
2 teaspoons baking powder
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
2 large eggs, beaten
1/3 cup of Choclatique Dark Chocolate Curls
Canola oil for deep-frying
4 tablespoons granulated sugar
1 tablespoon ground cinnamon
To make the hot chocolate:
- In a heavy saucepan, whisk together the cocoa and sugar.
- Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoonfuls at a time.
- When the mixture is smooth, stir in the remaining 2-1/2 cups milk.
- Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring, for 10 minutes.
- In a small bowl, whisk the cornstarch in 1/2 cup cold milk. Stir into the hot chocolate.
- Bring the chocolate mixture to a boil over medium heat, stirring constantly, take the pot off the heat and add the chopped chocolate continuing to stir until fully melted and smooth.
- Set aside and keep warm.
To make the churros:
- In a saucepan, bring 1 cup water, the salt and 1 tablespoon of the sugar to a boil over high heat.
- Remove from the heat and immediately add the flour, baking powder and the cocoa powder. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
- Let the dough cool for 5 minutes, then beat in the eggs and the chocolate curls, about 1 tablespoon at a time.
- Spoon the dough into a pastry bag fitted with a large star tip.
- Line a plate with paper towels.
- Pour oil to a depth of 1 inch into a deep, heavy fry pan and heat over medium heat until it reaches 350°F on a deep-frying thermometer.
- Pipe several strips of dough 4-inches long, directly into the hot oil, being careful not to crowd the pan. Use a scissor to cut the strips free from the piping tip and dip the scissor into the oil before each cut.
- Fry the churros, turning as needed, until crisp; 3 to 5 minutes.
- Drain briefly on the paper towels, then place in a large bowl. Continue frying in batches.
- In a small bowl, stir together the cinnamon and the remaining 2 tablespoons sugar.
- Sprinkle over the churros and toss to coat.
- Serve with the hot chocolate.