Chocolate Churro Meltaway

Allergens

Milk, Gluten

Ingredients

• 2 cups all
• purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups water
• 1/2 cup unsalted butter
• 6 ounces semi
• sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, cinnamon, and salt. Set aside.
2. In a medium saucepan, combine water and butter, and heat until the butter is fully melted. Pour the butter mixture into the dry ingredients, stirring to combine. The dough should be smooth and slightly sticky. Cover and refrigerate for 1 hour.
3. Preheat oil in a deep fryer or heavy pot to 350°F (180°C).
4. On a floured surface, roll out the chilled dough into thin strips. Cut each strip into 3 inch lengths and carefully drop them into the hot oil. Fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
5. For the chocolate ganache, heat the heavy cream and corn syrup in a small saucepan until simmering. Pour over the chopped chocolate, let sit for a minute, then stir until smooth. Stir in vanilla extract.
6. Dip each churro into the warm ganache, allowing excess to drip off before placing on a serving plate. Repeat with all churros. Sprinkle with additional cinnamon and sugar if desired.
7. Serve immediately and enjoy the chocolatey embrace of this Mexican inspired delight.

Chef’s Insight

The secret to perfect churros is in the dough - make sure it's smooth and slightly sticky, not dry or crumbly.

Notes

Enjoy this chocolate churro meltaway in moderation due to the high sugar content.