CHURROS WITH CHOCOLATE DIPPING SAUCE RECIPES

Steps:

• Hot Chocolate Dipping Sauce:.
• Bring the water and sugar to a boil in a saucepan over med-high heat.
• Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
• Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
• Reserve.
• Churros:.
• Bring the water, oil and salt to a boil in a saucepan over med-high heat.
• Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
• Lower the heat and cook, flattening and turning the dough for 2 minutes.
• Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
• Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
• Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
• Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
• Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
• Dredge the churros in the sugar and arrange 4 on each plate.
• To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
• Dip away!

Steps:

• Combine water, 2 tablespoons oil, brown sugar and salt in a small saucepan and bring to a boil. Remove from heat and stir in flour until a ball of dough forms..
• While dough is cooling, heat about 4 cups oil (should be at least 2-inches deep) in a large sauce pot or deep skillet over medium-high heat to 375°F.
• Mix sugar and cinnamon in a large bowl and toss churros until coated.
• Turn dough into a mixing bowl and cool 5 to 10 minutes until no longer hot to the touch. Add eggs one at a time and combine with electric mixer on medium speed until each egg is fully incorporated into dough.
• Spoon dough into a piping bag fitted with a large star tip. Pipe 5-inch strips directly into oil, using kitchen scissors to cut the dough from the piping bag. Work in batches and fry until golden brown, about 5 minutes. Transfer to a paper towel-lined plate with a slotted metal spoon to drain.
• While still warm, toss churros in the cinnamon sugar mixture until coated and remove to a serving plate.
• Heat chocolate frosting with vanilla and remaining cinnamon in an microwave-safe bowl 20 seconds; stir. If needed, heat in 10 second intervals until thin enough to dip. Dip churros in melted chocolate frosting and serve immediately.