An original recipe by Chef Paola Marocchi
Category: Entertaining
Difficulty: Intermediate


Hot Chocolate
600 g half and half
425 g milk
454 g Guanaja 70% Dark Chocolate
227 g Jivara 40% Milk Chocolate
1,5 g salt
2 g cinnamon

Whipped Cream
1000 g cream
150 g sugar
1 bean Norohy Vanilla Bean

429 g water
pinch salt
115 g butter
323 g AP flour
113 g queso fresco
100 g eggs
AN cinnamon and sugar mixture



Hot Chocolate
  • Bring half and half and the milk to a boil.
  • Add remaining ingredients and bring to a boil again, being careful to stir constantly so the chocolate doesn't burn and stick to the bottom.
Whipped Cream
  • Whisk all ingredients until medium peaks.
  • Bring water, salt and butter to a boil.
  • Add sifted flour at once off the stove and mix to combine.
  • Put back on the stove, and continue to mix and cook until a thin layer of dough forms on the bottom of the pot.
  • Place dough on mixer and with paddle start to slowly mix for a couple of minutes until dough cools.
  • Add queso fresco and mix to combine.
  • Add eggs in two parts and mix to combine.
  • Place on a pipping bag.
  • Keep at room temperature, fry at 350°F (176°C).
  • When golden brown, remove from the fryer with tongs or a slotted spoon and place on a tray lined with paper towel. Allow the excess oil to drip off, then toss in a bowl with cinnamon and sugar while still hot. Serve immediately.
  • Pour the hot chocolate into a small dish, and spoon the whip chream into another. Serve with the hot churros and use for dipping.