Spanish Hot Chocolate with Baked Churro Twists
Feb 24th, 2010 by Paul
What better way to celebrate the freak snow in Austin today than with a rich hot chocolate. Spanish hot chocolate is a thick rich drink which is often also used as a dipping sauce for a Churro. In fact the test of a good hot chocolate is being able to stand a churro up in it.
For the hot chocolate I mixed half a teaspoon of corn starch with a cup of milk and brought it to the boil. As soon as it started to boil I took it off the heat and added 120g of good chocolate. I left it about a minute for the chocolate to melt and then whisked vigorously to mix them. Letting the chocolate melt before stirring helps stop it from going grainy.
The churros were made from a tube of Pillsbury crescent roll dough, brushed with butter, sprinkled with sugar and cinnamon then cut into lengths, twisted and baked for about 12 minutes at 200 C.
