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Churros, Mexican Hot Chocolate Dipping Sauce
Serves 4
Coating:
¼ cup sugar
2 tsp ground cinnamon
Churro Dough:
1 cup all purpose flour
1 tsp baking powder
1 tsp sugar
¼ tsp salt
1 tbsp vegetable oil
1 cup boiling water
2 cups vegetable oil for frying
Chocolate Sauce
½ cup dark chocolate pieces
½ cup heavy cream
½ tsp ground cinnamon
¼ tsp cayenne pepper
- Combine sugar and cinnamon for the coating in a shallow bowl. Mix and set aside.
- Pour 2 cups of oil into a small pot or wok; ensure the pot has high sides and the oil doesn’t rise higher than halfway up the side. Turn the heat to medium.
- For the churro dough, mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined. It will look and feel like a wet, sticky dough.
- Transfer dough into a piping bag that is fitted with a ⅓” star tip. Tie a piece of string or twine to close the piping bag. Take the temperature of the oil with a digital thermometer. The oil is ready when it reaches 340 degrees.
- Squeezing from the back of the piping bag, pipe out a 5-6 inch long churro and snip with scissors to release (snip close to the oil surface to avoid splash). Do 3-4 per batch, checking the temperature between batches. Cook for 2-3 minutes, until all sides are golden brown and crispy.
- Drain the churros on a paper towel lined plate, then roll in the sugar cinnamon mixture while still warm. Serve with Mexican chocolate dipping sauce.
Mexican Chocolate Dipping Sauce:
- Place all ingredients in a heat safe bowl and microwave in 30 second intervals, stirring in between each one, until smooth. When smooth, set aside to cool and thicken slightly.
