It's comfort food like no other - sugary toasted bread dipped in hot choco. Irresistible!
Prep Time 15 minutes
Cooking Time 15 to 20 minutes
Click to see champorado recipes
For the toast
1 1/2 tablespoons butter
1 1/2 tablespoons brown sugar
pinch of cinnamon powder
4 bread slices
softened butter, for frying
For the chocolate soup
1/2 cup semisweet chocolate chips
1 tablespoon chocolate-hazelnut spread
pinch of salt
1/2 cup whole milk
1/2 cup all-purpose cream
whipped cream for garnish
1 Prepare the toast: In a small bowl,combine butter, sugar, and cinnamon. Spread evenly on one side of each slice. Melt a little butter in a nonstick pan. Place bread slices, buttered side up, in the pan. Fry 2 to 3 minutes. Flip over. Fry until the cinnamon side turns a light golden brown. Drain on paper towels.
2 Make the chocolate soup: In a microwaveable bowl, combine chocolate chips, chocolate-hazelnut spread, and salt. Heat until melted. In a separate pan, heat milk and cream just until simmering. Add chocolate mixture and whisk gently until smooth. Transfer to bowls or cups. Drizzle with more cream and serve with the toasts.
Photography by Patrick Martires | Styling by Elaine P. Lim
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