Melt-in-Your-Mouth Mexican Churro Bites with Chocolate Dipping Sauce

Allergens

Milk, Wheat

Ingredients

• 1 cup all
• purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup granulated sugar, for coating For the Chocolate Dipping Sauce:
• 1/2 cup semi
• sweet chocolate chips
• 1/4 cup heavy cream
• Pinch of salt

Instructions

1. In a large bowl, whisk together flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and salt. Add milk, melted butter, and vanilla extract stir until just combined. Transfer the batter to a piping bag fitted with a large star tip. Pipe 8 inch long strips of dough onto a parchment lined baking sheet. Cut the strips into 1 inch pieces and chill for 30 minutes. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry churro bites until golden brown, about 2 3 minutes per side, then transfer to paper towels to drain. In a microwave safe bowl, combine chocolate chips, heavy cream, and a pinch of salt. Microwave in 30 second intervals, stirring between each, until smooth. Toss churro bites in a mixture of 1/4 cup sugar and 1/4 teaspoon cinnamon arrange on a serving plate. Serve with the warm chocolate dipping sauce.

Chef’s Insight

The key to perfect churro texture is frying at the right temperature and not overcrowding the fryer.

Notes

Serve the churro bites warm for optimal flavor and texture.