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1012 per serving
- 1 cup water, (churros)
- 1/2 cup margarine or butter, (churros)
- 1/4 teaspoons salt, (churros)
- 1 cup all-purpose flour, (churros)
- 3 eggs, (churros)
- 1/4 cup sugar, (churros)
- 1/4 teaspoons ground cinnamon, (churros)
- 4 ounces chopped dark chocolate, (chocolate sauce)
- 2 cup milk, (chocolate sauce)
- 1 tablespoons cornstarch, (chocolate sauce)
- 4 tablespoons sugar, (chocolate sauce)
Heat about 1-1/2 inches of oil in deep fryer to 360 degrees F. and line a platter with paper towels. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorating tube with large star tip. Squeeze 4-inch strips of dough into 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 sugar and cinnamon; roll churros in sugar or dump sugar on the pile of churros.
Place chocolate and 1 cup of milk in pan and heat, stirring, until the chocolate is melted. Dissolve cornstarch in remaining 1 cup milk and whisk into chocolate with sugar. Cook on low heat, whisking constantly, until chocolate is thickened, about five minutes. Add extra cornstarch if mixture doesn't start to thicken after 5 minutes. Remove from heat and whisk smooth. Pour into small bowls for dipping.