Warm Cinnamon Crisps with Hot Chocolate
If you like the Mexican combination of churros y chocolate, this recipe, excerpted from the book Dessert Express, is for you. Flour tortillas cut into small rounds and glazed with cinnamon sugar puff up and get caramelized and crispy in the oven. They are a delicious accompaniment to hot chocolate enriched with cream.
Two 9- to 10-inch flour tortillas
2 Tbs. granulated sugar
1/4 tsp. ground cinnamon
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3 cups whole or 2% milk
1 cup heavy cream
6 oz. semisweet chocolate, finely chopped
1/2 tsp. vanilla extract
Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.
Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.
Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.
This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.
Photo: Alexandra Grablewski
This desert Is addictive.
Delicious, easy, and quick! It takes more time to cut out the tortilla rounds than it takes to actually make the dish. The hot chocolate is actually a drinking chocolate, not thick, dark, and dippable like the picture shows. Still very delicious, got rave reviews, and I will definitely make again. (Though next time I'll probably only use 2-3 Tbsp. butter, the 4 was way more than enough.)