Chocolate Para Churros (Chocolate sauce for Churros - Vegan recipe)

This recipe for hot chocolate is much thicker than the standard hot chocolate. It is almost like a smooth, thin pudding and is designed to dip the freshly made churros. Make this while the dough for churros is cooling, keep it covered in a pan on the stove and give it a good whisk just before serving.

This recipe makes about 4 ½-cup servings of chocolate sauce. Store the leftovers in the fridge and use within 2~3 days.

This is one addictive combination -- churros and chocolate sauce. It's quite difficult to stop at just one :-)

Ingredients:

Sweetened Latin drinking Chocolate - 4oz., coarsely chopped
Water - ⅓cup 

Nondairy Milk (like almond, soy, hemp or a combination) - 1⅔cups

Cornstarch - 2tsp

Method:

• In a 2 quart saucepan with a lid, combine the chocolate and water. Bring to a simmer over medium heat, stirring to melt the chocolate. Whisk in 1⅓cups of the milk and heat until steaming for about 8 minutes, make sure not to boil the mixture.
• In a small bowl, stir together the remaining ⅓cup milk and cornstarch until dissolved. Pour into the steaming milk and whisk constantly until the mixture thickens slightly, about 4~5 minutes. 
• Cornstarch is cooked when the chocolate does not taste chalky anymore and it has a smooth texture. 
• Turn off the heat and cover the pan. 
• When ready to serve, whisk the chocolate and pour into cups. Serve with warm churros.

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