This dipping sauce takes inspiration from Mexican flavors, combining the richness of dark or milk chocolate with warming spices like cinnamon, cayenne pepper, and a touch of ancho chili powder for a delightful sweet and spicy finish.
6OzChocolate (dark or milk chocolate, depending on preference), finely chopped
1/2CupHeavy cream
1TbspUnsalted butter
1/2TspGround cinnamon
Pinch of cayenne pepper
1/4 TspGround ancho chili powder
Pinch of salt
Instructions
Melt Chocolate:Stovetop: Place chopped chocolate, heavy cream, and butter in a small saucepan over very low heat. Stir constantly until melted and smooth.Microwave: Combine chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Whisk and Flavor: Remove from heat. Whisk in vanilla extract.
Serve Warm: For the best dipping consistency, serve warm alongside your churros.
Notes
Serving Suggestions: Dip any of your favorite churro variations, from classic to cinnamon-sugar coated, in this velvety sauce.Storage Guidance: Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. Rewarm gently before serving.Recipe Notes:
Chocolate Quality: Using good quality milk chocolate will make a difference in flavor.
Sweetness: Milk chocolate is sweeter than dark. If needed, balance with a tiny pinch of salt.
Consistency: Add a splash more cream if you prefer a thinner sauce.
Please Note: Ingredient costs and calorie counts can fluctuate. These are intended as general guides.