Cinnamon Churros w/ Mexican Choco Dipping Sauce

Photo by Vicki C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    C oil, for frying

  • Choco sauce:

  • 1 1/2

    C Mexican Chocolate

  • 3/4

    C heavy cream

  • Churros:

  • 3

    T unsalted butter

  • 2

    T granulated sugar

  • 1/4

    t kosher salt

  • 1

    C flour

  • 3

    eggs

  • 1

    C granulated sugar

  • 2

    t ground cinnamon

Directions

In large dutch oven, using high heat thermometer, bring oil to 375 degrees. For choco sauce: Bring a double boiler to a simmer over med-low heat. Carefully melt the chocolate. Remove from heat. With wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside. For churros: Set a large saucepot over med heat. Add 1 C water, the butter, sugar and salt. Bring to 155 degrees, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 min. Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil. forming 6" strips or free form shapes. Do not overcrowd the pot. Fry for 3-5 mins, turning once as the underside browns. Remove with a slotted spoon and drain on paper towel lined sheet tray or plate. To finish: working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

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