These Churros and Hot Chocolate are such a treat. The sweet, golden crunch of the churro pairs perfectly with the rich chocolate sauce. Perfect for your next dinner party.
Total Time
40min
5.0
1 Rating
Author: Cooking with Tovia
Servings:
8
Ingredients
Hot Chocolate
•
2
Tbsp
Corn Starch
•
2
cups
Milk
, divided
•
2/3
cup
Unsweetened Chocolate
•
4
Tbsp
Granulated Sugar
•
1
tsp
Instant Coffee
Churros
•
1
cup
Water
•
1/2
cup
Butter
•
1
cup
All-Purpose Flour
•
1/4
tsp
Salt
•
3
Eggland's Best Classic Eggs
, beaten
•
as needed
Cooking Oil
•
to taste
Cinnamon Sugar
Cooking Instructions
1.
Into a mixing bowl, add Corn Starch (2 Tbsp) and Milk (1 cup). Whisk until smooth, then set aside.
2.
Add the remaining Milk (1 cup) into a saucepan.
3.
When milk is hot, add Unsweetened Chocolate (2/3 cup). Cook over medium heat, stirring regularly, until chocolate has completely melted.
4.
Add the Granulated Sugar (4 Tbsp), Instant Coffee (1 tsp), and corn starch mixture. Stir until mixture thickens. Remove from the heat and set aside.
5.
Into a saucepan, add Water (1 cup) and Butter (1/2 cup). Heat until melted together.
6.
Add the All-Purpose Flour (1 cup) and Salt (1/4 tsp). Cook over medium heat, stirring constantly, for 1 minute.
7.
Transfer the dough to the bowl of a stand mixer. Mix on low for 1 minute.
8.
Slowly add the Eggland's Best Classic Eggs (3). Continue mixing until smooth.
9.
Transfer dough to a pastry bag fitted with a churro tip.
10.
Heat Cooking Oil (as needed) to 330 degrees F (165 degrees C).
11.
Pipe churros out into the oil. Fry until golden brown. Remove finished churros to a wire rack to drain.
12.
Place churros into a bag with Cinnamon Sugar (to taste). Shake to coat.
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