Churros with Chocolate Sauce
Preparation: 20 min.
Cooking: 10 min.
Total: 30 min.
- 1 1/2 tsp ground cinnamon
- 1/2 Cup sugar
- 1 1/2 Tbsp sugar
- 1 Cup water
- 1/2 tsp salt
- 2 Tbsp vegetable oil
- 2 quarts vegetable oil
- 1 Cup all purpose flour
- 3 1/2 Oz dark chocolate , chopped (for sauce)
- 4 Fl Oz heavy cream (for sauce)
Combine the larger portion of sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels. In a small saucepan over medium heat, whisk together the water, the smaller measure of sugar, salt and the smaller measure of vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375 ℉. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough. Serve the churros with the warm chocolate sauce (recipe below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl. Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros. A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines you see in the photos.