Cinnamon Churros w/ Mexican Choco Dipping Sauce

By VickiC223

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

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.