← Nouns Cooking · Spanish

Ingredients

• 750 ml whole milk
• 20 g Cornflour (cornstarch)
• 150 g dark chocolate (50–70% cocoa), chopped
• 3 tbsp Sugar
• 1 tbsp cocoa powder (optional)
• 1 pinch Salt

Method

1. Whisk the cornflour (and cocoa, if using) into 100 ml of the cold milk until completely smooth.
2. Heat the rest of the milk in a saucepan over medium heat until steaming. Add the chocolate, sugar and salt and whisk until melted.
3. Whisk in the cornflour mixture, turn the heat to low and keep whisking for 3–5 min, until the chocolate thickens enough to coat a spoon thickly. Do not let it boil hard.
4. Pour into small cups and serve straight away with churros, toast or sponge fingers for dipping.

Tips

• It thickens further as it cools; whisk in a splash of hot milk if it gets too stiff.

Sources

Written in our own words after cross-checking these recipes:

The Spanish Chef (Omar Allibhoy) Devour Tours Directo al Paladar