Apparently, the Spaniards eat this after a late night of drinking! Their version has the chocolate sauce thickened with cornstarch, like a pudding. The author has “Frenchified” it by making it a “Chocolat Chaud”, which is more like a chocolate ganache. Yum! Looks like this in the book…..
I also made a change to the recipe. Churros are really just Pate-a-Choux fried and rolled in a cinnamon, nutmeg sugar. Well I am never going back to deep-frying anything ! I baked my churros, dipped them in butter and rolled them in the sugar mixture. Again, YUM! Mine looked like this…..
The Choclat Chaud was such a rich dipping sauce, and got thicker with every reheating; (which happened often since my husband was crazy about them !) Totally a hit with everyone, and surprisingly easy. I definitely will be making these again !