Café con Leche de Chocolate y Churros

Allergens

Dairy, Gluten

Ingredients

• 4 oz dark chocolate
• 1 cup whole milk
• 2 cups water
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/3 cups all
• purpose flour
• 3 tbsp sugar
• 1/2 tsp vanilla extract
• Canola oil for frying

Instructions

1. Combine milk and water in a saucepan, add chocolate and cook over low heat until melted and well incorporated, stirring constantly.
2. In another pan, mix flour, sugar, cinnamon, salt and slowly incorporate the melted chocolate mixture while stirring continuously. Cook until smooth. Set aside to cool.
3. Heat canola oil in a deep frying pan for churros. Pour the batter into a piping bag fitted with a star shaped nozzle. Pipe sticks of dough into the hot oil and cook until golden brown, turning occasionally. Remove and drain on paper towels.
4. To prepare café con leche, heat milk in a saucepan over low heat. Whisk in the remaining melted chocolate to create a rich, creamy drink.

Chef’s Insight

The key to perfect churros is frying at the right temperature - around 350°F - for a crispy exterior and tender interior.

Notes

This recipe uses a chocolate ganache to create the creamy texture in both the café con leche and the churro batter, tying the dessert together with an indulgent touch.