Could this be the best thing on earth? Hot chocolate so-thick-and-pudding-like-your-spoon-won’t-sink-into-it served with crisp and sugary pieces of fried dough. They say a picture is worth a thousand words, for me the one below reminds me of two of my fondest childhood memories: bribes & contraband.
Churros and Hot Chocolate
- 8 cups vegetable or olive oil (for frying)
- 1 cup water
- 1/2-cup butter
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 3 eggs
- 1/4-cup sugar
- 1/4 tsp. ground cinnamon, optional
- 5 oz. dark chocolate
- 2 cups milk
- 1 1/2 Tbs. cornstarch
- 4 Tbs. sugar
- 1/2 tsp vanilla extract (optional)
- 1 Tbs rum (optional)
To prepare the churros:
- Heat the oil in a deep frying pan to 360 degrees F.
- To make the churro dough, heat the water, butter, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat.
- Beat eggs until smooth and add to the saucepan while stirring the mixture. Mix unti smooth.
- Spoon the mixture into the Churro Maker (chucherro) with the star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.
- Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate:
- Place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted.
- Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
- Remove and whisk until smooth. Pour chocolate into cups and serve with churros.