MANJARBLANCO DE CHOCOLATE (PERUVIAN CHOCOLATE SAUCE)
In my opinion, the thicker the better. It's extremely easy to make. Manjarblanco de chocolate goes well with just about any dessert. I've prepared it with cookies, brownies, cake, and other peruvian dulces. If you like chocolate, you will love this.
Provided by Lauren Eve
Categories Dessert
Time 20m
Yield 10 , 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine the milks in a pot on the stove and stir for about 10-15 minutes depending on how high the flame is. To check the consistency, put drops on a plate and let cool. If the milk doesn't run and is thick, then it is ready.
- When milks are ready, slowly stir in the sugar and cocoa with a whisk while the milks are still heated on the stove. If the ingredients don't blend well, liquify with a blender.
- Store in the refrigerator and enjoy!
Nutrition Facts : Calories 351.2, Fat 9.7, SaturatedFat 6, Cholesterol 35.4, Sodium 132.1, Carbohydrate 60.7, Fiber 1.4, Sugar 53.4, Protein 9.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love