Ingredients

• 1 bar (100 grams) Bonajuto chocolate
• 1 1/2 cups water
• Optional: 8 (or more) ladyfingers

Instructions

1. Melt chocolate in the water over low heat. Remove from heat, let mixture rest for 10 minutes. Reheat until hot and whip until foamy with a whisk or immersion mixer (traditionalists would use a Mexican molinillo, a wooden hot-chocolate beater). Pour into a individual cups and serve with ladyfingers, if desired, for dipping. Or eat with a spoon.