Churros with Mexican Chocolate Sauce
Chef Jessica Craig serves this classic dessert with a rich chocolate dipping sauce fragrant with vanilla and smoky ancho chile.
2 dozen churros
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 1/4 cup all-purpose flour
- 2 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- Canola oil for frying
Mexican Chocolate Sauce:
- 1/2 cup heavy cream
- 3/4 cup chopped Mexican chocolate, such as Ibarra brand
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
In a medium saucepan over medium heat, combine the water, salt, and butter and bring to a boil.
Using a wooden spoon, stir the flour into the water-butter mixture to make a dough. Stirring constantly, continue to cook the dough until it pulls away from the sides of the pan and forms a ball.
Place the dough into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed for 5 minutes to release the steam. Increase the speed to medium and add the eggs one at a time, allowing each egg to fully incorporate into the dough after each addition. Turn off the mixer and set aside the dough.
In a separate bowl, combine the sugar and cinnamon and set aside.
To make the chocolate sauce, heat the heavy cream in a medium saucepan over medium-low heat until it’s just beginning to bubble. In a medium bowl combine the chocolate, chile powder, vanilla, and cinnamon. Pour the hot cream over these ingredients and let stand for one minute. Once it has slightly cooled, whisk until smooth.
In a heavy-bottomed pot, heat 1 1/2 inches of oil to 350ºF. Transfer the churro dough to a pastry bag fitted with a star tip. Working in batches, carefully pipe 1 1/2-inch-long churros into the oil. Fry until golden brown, about 5 minutes. Use a slotted spoon to remove the churros from the oil, then toss in the cinnamon sugar. Serve immediately with the chocolate sauce.