Churros y Chocolate - crunchy and delicious and served with hot Spanish style chocolate!
125gms– 4 ½ oz. dark chocolate
50gms– ¼ cup sugar
15gms– 2 tbsp cornstarch
500ml– 2 cups milk
¼tspcinnamonor to taste
120gms– 1 cup all purpose flour
240ml– 1 cup water
Granulated sugar for coating
Dissolve the cornstarch in 2 tablespoon of the cold milk and keep it aside.
Put the remaining milk and sugar in a pot and bring to a light boil. Add the chopped chocolate and cinnamon and mix well until dissolved.
Add the cornstarch and milk mixture and cook for a couple of minutes, or until thickened to your liking.
Put the water, salt and sugar in a pot and bring it to a boil
Remove it from the fire and add all the flour. Mix well and quickly so you don’t get any lumps. Once you have a smooth dough, keep it aside to cool down.
If you don’t have a churrera, you can use a piping bag.
Fill a piping bag fitted with a 1M Wilton tip with the churro dough and pipe it into a pot filled with hot vegetable oil. Cut out the churros every 18-20 cm and deep fry them until golden. Then remove them with a slotted spoon and keep them on a plate covered with kitchen paper to drain the excess oil.
When still warm, coat them generously with granulated sugar and serve immediately with the hot chocolate.
Make sure to use a cloth piping bag or a very resistant plastic one. The dough is a bit tough and it would break the disposable plastic bags.