Churros With Dipping Chocolate

1. 1

   Hot Chocolate Dipping Sauce:

2. 2

   Bring the water and sugar to a boil in a saucepan over med-high heat.

3. 3

   Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.

4. 4

   Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.

5. 5

   Reserve.

6. 6

   Churros:

7. 7

   Bring the water, oil and salt to a boil in a saucepan over med-high heat.

8. 8

   Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.

9. 9

   Lower the heat and cook, flattening and turning the dough for 2 minutes.

10. 10

    Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).

11. 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. 12

    Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.

13. 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. 14

    Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).

15. 15

    Dredge the churros in the sugar and arrange 4 on each plate.

16. 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. 17

    Dip away!

* Per serving · 4 servings · Values may vary.