Ingredients for Warm Churros And Hot Chocolate
- Unsalted Butter
- Kosher Salt
- All Purpose Flour
- 4 large eggs
- 1 large egg white
- Whole Milk
- Bittersweet Chocolate
- Unsweetened Cocoa Powder
- ¾ cup (150g) granulated sugar
- Vegetable Oil
- Ground Cinnamon
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How to Make Warm Churros And Hot Chocolate
- In a large saucepan, bring 1 ¾ cups (415ml) water to a boil with 1 cup (2 sticks) unsalted butter and ½ teaspoon of salt.
- Remove from heat, add 2 cups (250g) all-purpose flour all at once, and stir vigorously until a smooth dough forms.
- Return to medium heat and cook, stirring constantly, until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes.
- Remove from heat and let the dough cool slightly.
- Using an electric mixer, beat the dough on low speed for 1 minute.
- Increase speed to medium-high and beat in 4 large eggs and 1 large egg white, one at a time, ensuring each is fully incorporated before adding the next.
- Transfer the dough to a bowl, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 15 minutes.
- While the dough chills, prepare the hot chocolate: In a medium saucepan, heat 2 cups (475ml) milk with ½ cup (120ml) water until small bubbles appear around the edges.
- Add 4 ounces (115g) semi-sweet chocolate, 2 tablespoons unsweetened cocoa powder, ½ cup (100g) granulated sugar, 2 tablespoons granulated sugar, and a pinch of salt. Whisk over low heat until the chocolate is melted and smooth.
- Keep the hot chocolate warm over very low heat.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan or deep fryer to 375°F (190°C).
- Line a baking sheet with paper towels.
- In a shallow dish, combine ½ cup (100g) granulated sugar with 1 teaspoon ground cinnamon.
- Transfer the churro dough to a pastry bag fitted with a large star tip.
- Pipe 6-inch lengths of dough into the hot oil, working in batches of no more than 8 churros at a time. Cut the churros with a knife.
- Fry over moderately high heat, turning occasionally, until golden brown, about 8 minutes.
- Remove the churros with a slotted spoon and drain on the prepared baking sheet for 2 minutes.
- Immediately toss the churros in the cinnamon-sugar mixture.
- Serve the churros immediately with the warm hot chocolate.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
143g
Fat
163g
Carbs
18g
