Churros With Dipping Chocolate

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup water
• 1/4 cup sugar
• 1 cup good quality semisweet chocolate morsel
• 1/4 cup bittersweet chocolate chips
• 1 tablespoon good-quality cocoa powder
• 1/4 cup whole milk
• 1 cup water
• 1 1/2 teaspoons mild olive oil
• 1/4 teaspoon kosher salt
• 1 cup unbleached flour
• mild olive oil (for frying)
• granulated sugar, for dusting

Recipe

• 1 hot chocolate dipping sauce:.
• 2 bring the water and sugar to a boil in a saucepan over med-high heat.
• 3 add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
• 4 stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
• 5 reserve.
• 6 churros:.
• 7 bring the water, oil and salt to a boil in a saucepan over med-high heat.
• 8 add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
• 9 lower the heat and cook, flattening and turning the dough for 2 minutes.
• 10 cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
• 11 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.
• 12 squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
• 13 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.*.
• 14 drain on paper towels. (if needed, you can keep them warm briefly in a 200 degee f. oven until ready to serve.).
• 15 dredge the churros in the sugar and arrange 4 on each plate.
• 16 to serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
• 17 dip away!