Churros and Chocolate Dipping Sauce
- 1 cup water
- 1 stick or ½ cup unsalted butter
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 5 large eggs
- Canola oil for frying
Cinnamon Sugar ingredients
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 pinch cloves
Chocolate Dipping Sauce ingredients
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Make the Churros
- In a medium saucepan, combine the water, butter, cinnamon, and cloves. Bring to a boil and stir in flour and sugar. Mix with a wooden spoon and, reducing the heat to low, continue cooking for about 1 minute. Mixture will form a ball.
- Remove the dough from the heat, and stir in the 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Set aside to cool slightly.
- In a heavy pot, heat about 2 inches of canola oil until the temperature reaches about 375 degrees Fahrenheit.
- Spoon some of the churro dough into a pastry bag fitted with a large star tip or a plastic freezer bag with a hole cut in one corner.
- Squeeze approximately a 4 inch strip of dough into the hot oil, cutting it from the pastry bag with a small knife. Repeat, adding churro dough until there are about 4 strips frying.
- Fry the churros until golden brown, about 5 minutes, turning them over halfway through.
- While the churros are frying, combine cinnamon sugar ingredients in a small bowl.
- Transfer the cooked churros to a paper towel lined plate to drain.
- Dredge each churro in the cinnamon sugar mixture and place onto a serving platter.
Make the Chocolate Dipping Sauce
- In a small saucepan, bring the heavy cream to a boil. Remove from heat, and add the chocolate chips, whisking gently until the chocolate melts.
- Pour into a serving bowl.
- Dip churros in sauce and enjoy.
Makes about 20 churros