Chocolate Dip Churros

To make the coating combine the sugar and cinnamon in a shallow plate. Immediately roll warm churros 1 at a time in remaining sugar until evenly coated.

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For the Chocolate Dip.

Chocolate dip churros. Reduce the heat to low and simmer. Serve while warm with the chocolate dip. Pour hot cream over chocolate chips.

1 tablespoon cornstarch 2 cups milk 4 ounces dark chocolate chopped 14 cup sugar. Let stand 30 seconds. For the chocolate dip.

1 cup water 2 12 tablespoons white sugar 12 teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying 12 cup white sugar or to taste 1 teaspoon ground cinnamon optional. Stir in butter cocoa powder optional vanilla cinnamon and liqueur optional. Remove the pan from the heat and add Mexican chocolate.

Place the cooked churros on a paper-lined plate to drain off any excess oil. Gently stir until chocolate is melted and mixture is smooth. Place the chopped chocolate in a medium bowl and set aside briefly.

Fry 2-3 minutes on each side or until golden brown. Place the chocolate and cream in the top of a double boiler or in a metal bowl set over a pan of simmering water. Fry 5-6 pieces at a time.

Cover baking sheet with waxed paper. Bring to a boil over medium heat stirring constantly. For the churros.

Pour the heavy cream. Place on prepared baking sheet. Roll or sprinkle the churros with the sugar-cinnamon mix.

Remove from oil and place them on a plate covered with paper towels to remove excess oil. Dip half of each churro into melted chocolate. Pour the cream into a small saucepan over medium-high heat and heat until it just starts to bubble.

Place chocolate chips into small bowl. Working in batches of 4-5 churros each pipe 3-4 inch long churros into the frying oil using a knife or clean scissors to snip the churros of at the tip of the piping bag. Roll each churro in the cinnamon-sugar until completely coated.

Fry churros 2-3 minutes per. Combine evaporated milk all purpose flour cocoa powder instant coffee powder salt and white sugar. Make the chocolate sauce by melting the chocolate and cream together using a double boiler.

Let chocolate sit in the hot cream 3 to 5 minutes to soften and then whisk chocolate together with the cream. Stir until the chocolate is melted about 15 to 20 minutes. Heat 14 cup cream in a heavy saucepan over medium heat until it comes to a slow boil.

Place the saucepan over low heat and stir using a wire whisk. Heat 12 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. For the chocolate dip In a heavy saucepan whisk together the milk cocoa and sugar.

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