
Gino D'Acampo
from
Gino D'Acampo: An Italian in Mexico
Gino D`Acampo serves comforting mugs of Mexican hot chocolate made with masa harina - a speciality Mexican cornfour
Gino D`Acampo serves comforting mugs of Mexican hot chocolate made with masa harina - a speciality Mexican cornfour
Mexican hot chocolate (champurrada)
Method
2. Pour the liquid into a heavy-based saucepan and gradually stir in all the masa harina using a balloon whisk until the mixture is smooth.
3. Place the pan over a moderate heat and bring to the boil, stirring all the time until it thickens.
4. Stir in the ground chocolate, and add the piloncillo or brown sugar. Pour into mugs and serve straight away.
Cook's tip: If you can't get hold of Mexican chocolate, process 115g dark bitter chocolate (minimum 70 per cent cocoa solids), 25g ground almonds, 50g caster sugar and 2 tsp ground cinnamon in a food processor and follow the recipe from step 2.
Prep:
20 min
Cook: 10 min
Cook: 10 min
Ingredients
115g Mexican chocolate1.2 litres water, or milk, or a mixture of both
200g masa harina, (finely ground corn)
30ml piloncillo or soft dark sugar
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Save money on shopping bills
Real Italian food for real food lovers



















