A Delicious, Crunchy Mistake
This chocolate sauce recipe was a mistake. I was testing out the Serious Eats Churro Waffle hack and totally misread the chocolate sauce recipe. And I added 1/2 cup of sugar that shouldn’t be in there.
As I was making the chocolate sauce, I was totally befuddled because the sugar just wouldn’t dissolve. The texture was flat-out grainy and I was so confused. I finally realized that I didn’t read the recipe very well. I added the sugar that was supposed to be for dusting the churro waffles into the chocolate sauce. *Head slap.*
♥ Related: Apple Fritters with Chai Spice Glaze
But honestly. I absolutely love it! The texture from the sugar adds an extra layer to just a plain chocolate sauce. I couldn’t stop eating it. It actually reminded me of our trip to Costa Rica where we were able to taste super freshly ground chocolate. They mixed the unsweetened chocolate with sugar during that demo and it was similarly crunchy and addictive.
I also added some cinnamon and ancho chili powder to the sauce to add some Mexican spiciness. It seemed fitting because the chocolate dipping sauce was meant for churro waffles.
Churro Waffle Recipe Review
How were the waffles? Delicious, but decidedly not close super close to a churro. I learned that you can waffle pâte à choux which I’m very excited to know. The waffles were a great texture and easy to prepare. I also learned you can make pâte à choux ahead of time which is a game changer: cream puffs on demand, anyone?
♥ Related: Marzipan Butter
And while the cinnamon sugar sprinkled on the waffles after cooking provides a very serious nod to a churro, the waffle iron just can’t compete with a fried pastry in terms of crispness. That said: I will make the recipe again because it was very tasty.
And when I make this recipe again, I will absolutely make a batch of this crunchy chocolate sauce. I might always have a jar of this in my fridge moving forward, actually. It would be awesome spread or drizzled on many things. I’m looking forward to serving it over some vanilla ice cream very soon. It’s really easy to make, so why not give it a try?
Video: Watch Me Make This Recipe
Crunchy Mexican Chocolate Sauce
- 2 oz. dark chocolate (~60-70% dark) chopped into small pieces
- ½ cup sugar
- ¼ cup heavy cream
- 1 tsp cinnamon
- ¼ tsp ancho chili powder
- 1 tsp corn syrup
- Place all ingredients in a medium-sized microwave safe bowl.
- Melt the chocolate by heating this mixture in the microwave in 30 second increments. After each 30 seconds of cook time, remove and stir. Continue until all of the chocolate is melted and smooth. This should take about a minute to a minute and a half of total cook time. Note, the sauce will never really get smooth because of the sugar granules which is what makes this a "crunchy" chocolate sauce.
- Place the melted chocolate in an air tight container for storage. Re-heat in the microwave in a similar manner when you want to drizzle this on anything.
- I love ancho chili powder. It’s slightly smoky and a bit spicy, but not too crazy on the Scoville scale. You can substitute with cayenne but I’d half this amount in that case. Just start with 1/8 (a pinch) of cayenne. Increase the spice level to your own taste.
Things You Might Need For This Recipe
Ancho Chili Powder
Belgian Waffle Maker
This post contains affiliate links. I may make a commission on qualified purchases from affiliate links that you click. Affiliate commissions help support this site so that I can keep bringing you great recipes, kitchen hacks, and product reviews.