Churros with Chocolate Dipping Sauce

By RossanaV

Ingredients

• Churros:
• 1/4 C superfine sugar
• 2 t ground cinnamon
• 2/3 C plus 2 T all-purpose flour
• 1 t baking powder
• 1 T olive oil
• 1 C freshly boiled water
• 2 C corn or vegetable oil, for deep frying
• Chocolate Sauce:
• 4 oz. good quality dark chocolate chips (or 1/2 C chips)
• 1-oz. milk chocolate (or 2 T chips)
• 1 T corn syrup
• 2/3 C double cream

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Mix sugar and cinnamon in wide, shallow dish and set aside.

Churros: Put flour in a bowl and stir in the baking powder, beat in the olive oil and 1 cup boiled water. Keep mixing until you have a warm sticky dough and let rest for about 10 mins. or as long as it takes for corn oil to heat up.

Heat oil in a smallish saucepan, it should come about a third of the way up the sides of he pan. When you think it's hot enough, toss in a cub of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough (325F.)

Preheat oven to 175F

When ready, load a piping bag with a large star shaped nozzle (8mm) and fill with churro dough. Squeeze short lengths, approx. 1 1/2 to 2 inches of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. Blot them with paper towels and transfer them to a parchment lined baking sheet and put it in the oven. They need a minimum of 5-10 mins. to rest before you eat them to allow them to set inside.

Chocolate Sauce:

Melt all the ingredients in a heave saucepan over low heat. Once combined and melted, remove the pan from the heat and set it aside in a warm place. Toss the hot churros in the sugar and cinnamon mix and shake them to get a good covering. Arrange on a platter and serve with sauce.