The Mexican churro with cinnamon-cardamom sugar and dark chocolate dip is my all-time favorite treat, so I wanted to share it in the hopes of igniting the Valentine’s Day fire. Cardamom and star anise are added for a fragrant twist! Served with a sinfully rich dark chocolate sauce, they are both crunchy on the outside and soft on the inside.
| Servings: | 20 |
| Yield: | 1 1/2 cups |
Ingredients
- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 1 pinch salt
- 1 tablespoon water
- ½ teaspoon vanilla extract
Instructions
- In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
- Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 33 mg |
| Sugars | 11 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe turned out great! Make sure to use condensed, not evaporated milk and make sure to cook and stir constantly for 10 min on low. Also, I eliminated the water. After 10 min my frosting was nice and thick ! I made sure to let it cook too .
Brilliant frosting hack. Perfect thickness, and really fudgy. For all those struggling to make it thick enough, the answer is cook it longer, and stir like crazy! I used a sauce whisk to stir it, and cooked it for about 20 mins. Frantic stirring is necessary or it will catch on the bottom and / or spit hot steam or sauce at the cook! Temperature should be in region of 215°F.
great! — only instead of melting chocolate- I added a couple heaping spoons of unsweetened cocoa- into the condensed milk
I used this on brownies and it was definitely runny but the flavor was great. It was more of a glaze than a frosting. I kept them in the fridge and with a quick microwave the brownies were delicious. My husband liked them cold.
It was excellent and surprisingly easy to make, but a bit too rich and dark chocolately for my taste. (I prefer milk chocolate.) I was careful to follow the recipe exactly and the two batches I made were both good, though the first one I made in a copper bottom pot came out better, the second in a different pot needed more water. I might make this again sometime for my dark chocolate loving loved ones.
Made it exactly as directed with 100% cacao unsweetened chocolate. Cooked and stirred as required and it is delicious.
Excellent. I used bitter-sweet choc, 2 oz. it was marvelous.
Made it exactly as called for. Just perfect! Also, since it is thick while warm, I was able to spread it on my warm cake without it melting away. So delicious!
The flavor was fabulous , Luke Carmel only tastes like chocolate. But very sticky, needs to be kept cold or it melts and takes the cake with it. What size made could not have been piped onto a cupcake-but it made a fabulous filling between two chocolate cakes.
I did not change a thing, and my frosting was not runny as many claim, I just followed the directions as listed and voila! The easiest frosting ever, and sooo yummy, thanks
I was so impressed with this recipe! I added a stick of butter per one suggestion and the result was sheer heaven. Definitely a keeper!
I must have done something wrong. The flavor was fine, but this frosting was sticky, not like a regular frosting. I would’ve rated it less because of this, but from other reviews, I figured I must have cooked it too long?????
Amazing frosting!! It was too thick after I let it cool to room temp so I think I cooked it too long? But great flavor. Even though it tore my cake up a little, I will definitely try to make it again.
Followed directions carefully and came out like soup?? >.
Used it between layers of white cake. I doubt there would have been enough for a two layer cake. Flavor was good, almost tasted like a chocolate caramel.
Although, I personally, do not like chocolate in any form… I made cupcakes for my husband’s lunch and used this recipe! It looks like its setting up quite nicely after the cooking! I didn’t have a can of sweetened condensed, so I used a recipe for it here on AR and converted powdered chocolate into “squares” via google (3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate)
I can’t wait to share this recipe with my chocolate loving friends! I needed an icing for my brownies and this was perfect. So quick and easy but the best part is no sugary mess to clean up! I’m so happy I found this!!
I found this recipe looking for a frosting/icing without powdered sugar because I was out. It was simple and even though it doesn’t set like your traditional whip frosting, more of an icing, it served me well and tasted delicious. I made a boxed cake in a 9×11 and while baking made the frosting recipe. I did add an extra block of chocolate, not sure if necessary but saw many other reviewers added up to 4. As soon as my cake was done I let it set a few minutes then decided to pour on the frosting instead of waiting for both to cool. It has a shiny set, and it was easy to frost. I just poured and let it settle then spread with a spatula. It did not pull at my cake when I spread. It covered the whole cake. I would definitely make again. Thank You for sharing the recipe. 🙂
This is so yummy! I am not a fan of powdered sugar/butter frostings, and so this was exactly what I was looking for! I followed the recipe down to the letter except for adding the water at the end. When you are combining the chocolate and sweetened condensed milk, don’t stop stirring when the chocolate is melted. At about 8min I could feel the difference in thickness and by 10 min it was perfectly rich and creamy! Once it is completely cool, you can pipe it right on the cupcakes or spread it on the cake. Some important things to note about the chocolate you are using: A. this recipe calls for unsweetened baking chocolate, not candy bars or chocolate chips, and they shouldn’t be substituted – they are made to melt differently than baking chocolate, and that is the likely reason some people had issues with the consistency. B. Most people use Baker’s chocolate squares, which USED to be broken into individually wrapped 1oz squares in the packaging. Now, they are broken into smaller portions and in one wrapping, so if you look at the servings on the box, for this recipe, you would need 2 of the 4-square sections, or 8 total squares/ half of the entire 4oz package of Baker’s chocolate. This may be why some didn’t feel it was chocolatey enough. If you are sick of buttercream frostings, try this – you won’t be disappointed!!
This tasted PHENOMENAL, I didn’t really measure the amount of chocolate I put in, I eyeballed it but it looked about right and it was AMAZING. The Consistency was also perfect. I’m in love with this frosting. This is now my go-to chocolate frosting.
I really had to doctor this up to make a firm enough frosting for a cake to travel. This was a good base, though. I ended up adding half a cup of melted butter, about 1/3 cup of unsweetened cocoa and 1/3 cup of powdered sugar in addition to 2 tbs of corn starch before it was frosting consistency. It’s very tasty as is, but like other reviewers said, it’s more of a sauce or glaze.