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Ingredients
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Desserts
Method
Churro dough
- 1
In a medium saucepan, combine water, unsalted butter, 1 tablespoon granulated sugar for dough, and 0.25 teaspoon salt. Bring to a gentle boil until the butter melts and sugar dissolves.
- 2
Reduce heat to low and stir in all-purpose flour with a wooden spoon until a smooth dough forms and pulls away from the sides.
- 3
Allow the dough to cool slightly, then transfer to a piping bag fitted with a star tip.
- 4
Heat vegetable oil in a deep, heavy pot to 375°F (190°C).
- 5
Pipe 4–5 inch strips of dough into the hot oil and fry until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 6
In a shallow dish, mix 0.5 cup granulated sugar with 1 teaspoon ground cinnamon for coating.
- 7
Spiced chocolate sauce
- 8
In a small saucepan, heat 1 cup heavy cream just until simmering.
- 9
Remove from heat and whisk in 1 cup chopped dark chocolate until melted and smooth.
- 10
Whisk in 2 tablespoons granulated sugar for sauce, 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 0.25 teaspoon ground cinnamon (for sauce) until the mixture is glossy and well combined.
- 11
Return to a low simmer if needed to meld flavors. Keep warm, stirring occasionally.
