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Cinnamon Churros w/ Mexican Choco Dipping Sauce

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Rate this recipe 4.6/5 (16 Votes)

Ingredients

  • Choco sauce:
  • 8 C oil, for frying
  • 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

Details

Preparation

Step 1

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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