Here is another hint about how amazing it is: Think "one block of Ghiradelli dark chocolate bar." Now think of drinking it. Like I said, amazing. If it were liquor, I'd be drunk. But I don't drink, so I have this in my life now. Marry me, dark chocolate bar?
Back to the story.
First, the hot chocolate, then the chorro's.
One bar of Ghiradelli dark chocolate bar
one cup milk
about 1/2 can sweetened condensed milk
hershey's syrup (optional)
Put the first 3 sinful ingredients together in a little pot. Stir constantly until it melts. Don't let it boil, but let it begin to froth or simmer, so it has those little tiny bubbles just on the side of the pan. That is when it is done. This was about 6 servings, maybe 1/2 cup in each cup that we used.
The second batch we made didn't have quite enough sweetened condensed milk (so we must have used more than half a can the first time), so we squeezed some Hershey's syrup in to make it a little sweeter. Yup, that was out of this world, too. But if less sweet is what you are going for, you don't have to put the Hershey's in.
Elsa adapted this from Marth Stewart, but had a couple of recipes out and then we just started doing our own thing. So I don't know who to credit, but I do thank the Gods for creating chocolate.
Chorro's
Make a chorro batter (just google it). Put it in a pastry bag with a big star tip, so that it comes out with the nice design you see picured. It doesn't take long to fry, maybe a minute just as the edges start to get brown. Drop in a bowl of cinnamon sugar and toss lightly. Elsa kept getting after me for putting too much on- so toss lightly- or Elsa won't be happy. When you fry them, you need enough like when you make donuts. But like I always say, DON'T GET BURNED! Hot grease is dangerous.
