Recipe by Lauren Eve
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.
Directions See How It's Made
- 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!