For the churros
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil for frying
For sugar coating
- 1/4 cup granulated white sugar
For the thick hot chocolate
- 4 ounces chopped dark chocolate
- 2 cups milk
- 1 tablespoon cornstarch
- 4 tablespoons sugar
In a medium saucepan, add water, butter, and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough. Scoop dough into a pastry piping bag and use a 1M Wilton star tip.
In another medium saucepan, fill with oil until it is about 1 1/2 inches deep. Turn stove heat to medium. Lay a piece of parchment paper onto your working area. Pipe churros into loops onto parchment paper, making sure to press on the ends to seal the loops. When oil is hot, gently slide a few of the churros into hot oil. Let churros fry until they are golden brown (2-3 minutes) and then flip to other side and cook for another 2-3 minutes until they are golden brown on both sides. Remove and place onto plate lined with paper towel to soak up excess oil. Repeat with remaining churros.
When churros are finished, add 1/4 cup sugar to a plastic Ziploc bag. Add a handful of churros into the bag and shake/move around until the sugar fully coats the churros. Remove churros and repeat with uncoated ones until all churros are coated in sugar.
Make the chocolate sauce right before eating. In a medium saucepan, add milk (reserving 2 tbsp) and chocolate and cook on low heat until chocolate is completely melted. Dissolve cornstarch in remaining milk. Add into simmering chocolate milk and stir until chocolate thickens. Pour into cups and serve with churros. Once the sauce cools, it may begin to clump up because of the cornstarch. You can smooth it out again by reheating it in the microwave.
Recipe slightly adapted from Food Network