-
1
Hot Chocolate Dipping Sauce:
-
2
Bring the water and sugar to a boil in a saucepan over med-high heat.
-
3
Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
-
4
Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
-
5
Reserve.
-
6
Churros:
-
7
Bring the water, oil and salt to a boil in a saucepan over med-high heat.
-
8
Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
-
9
Lower the heat and cook, flattening and turning the dough for 2 minutes.
-
10
Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
-
11
Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
-
12
Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
-
13
Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
-
14
Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
-
15
Dredge the churros in the sugar and arrange 4 on each plate.
-
16
To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
-
17
Dip away!
