Servings: four.
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.
This recipe is excerpted from Dessert Express.
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Really fun. We cut the tortilla with cookie cutters in different fun shapes. I did not follow the recipe for the chocolate thought. I just melted some Taza chocolate rounds with a bit of heavy cream, and put it in individual espresso cups for dipping. Everybody loved it.
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.)
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