Thick Hot Chocolate Recipes
THICK HOT CHOCOLATE: CHAMPURRADO
Steps:
- In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.
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- Stir together the cornstarch, salt, and powdered sugar in the bottom of a heavy saucepan. Add in milk and cream, and whisk together until cornstarch is fully dissolved.
- Bring the milk to a boil over medium-high heat, whisking constantly. Reduce the heat to low, and continue whisking while the milk simmers for an additional minute.
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- Reduce the heat to medium. Add the cornstarch, and whisk to combine. Let it boil for 30 seconds-1 minute.
- Add the chocolate and whisk until chocolate has melted and completely combined. Let it boil a further 30 seconds or until hot chocolate has thickened into desired consistency.
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