Chocolate Dip Churros

1 tablespoon cornstarch 2 cups milk 4 ounces dark chocolate chopped 14 cup sugar. Pour hot cream over chocolate chips.

Mini Churros With A Trio Of Dipping Sauces Dipping Sauce Specialty Foods Mexican Food Recipes

Fry 5-6 pieces at a time.

Chocolate dip churros. Remove from oil and place them on a plate covered with paper towels to remove excess oil. For the Chocolate Dip. Let stand 30 seconds.

Immediately roll warm churros 1 at a time in remaining sugar until evenly coated. Place the cooked churros on a paper-lined plate to drain off any excess oil. Place the chocolate and cream in the top of a double boiler or in a metal bowl set over a pan of simmering water.

Place on prepared baking sheet. Reduce the heat to low and simmer. Make the chocolate sauce by melting the chocolate and cream together using a double boiler.

Gently stir until chocolate is melted and mixture is smooth. Serve while warm with the chocolate dip. Place the chopped chocolate in a medium bowl and set aside briefly.

Heat 12 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Roll each churro in the cinnamon-sugar until completely coated. Remove the pan from the heat and add Mexican chocolate.

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. 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. Heat 14 cup cream in a heavy saucepan over medium heat until it comes to a slow boil.

Stir until the chocolate is melted about 15 to 20 minutes. For the chocolate dip. Pour the cream into a small saucepan over medium-high heat and heat until it just starts to bubble.

Roll or sprinkle the churros with the sugar-cinnamon mix. For the chocolate dip In a heavy saucepan whisk together the milk cocoa and sugar. Bring to a boil over medium heat stirring constantly.

Place the saucepan over low heat and stir using a wire whisk. Let chocolate sit in the hot cream 3 to 5 minutes to soften and then whisk chocolate together with the cream. For the churros.

Cover baking sheet with waxed paper. Fry 2-3 minutes on each side or until golden brown. Dip half of each churro into melted chocolate.

Place chocolate chips into small bowl. Fry churros 2-3 minutes per. Pour the heavy cream.

Combine evaporated milk all purpose flour cocoa powder instant coffee powder salt and white sugar. Stir in butter cocoa powder optional vanilla cinnamon and liqueur optional. To make the coating combine the sugar and cinnamon in a shallow plate.

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