Churros

INGREDIENTS

FOR THE COATING:

1 cup white sugar

3 teaspoons ground cinnamon

FOR THE CHURROS:

3 Tablespoons white sugar

2 cup water

1 teaspoon salt

4 Tablespoons vegetable oil, plus more for frying

2 cup all-purpose flour

FOR THE CHOCOLATE SAUCE:

7 ounces dark chocolate, chopped

1 cup heavy cream

DIRECTIONS

MAKE THE COATING:

1. In a small, shallow bowl, stir together the sugar and cinnamon.

MAKE THE CHURROS:

1. In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.

2. Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.

3. Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).

4. Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.

5. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

MAKE THE CHOCOLATE SAUCE:

1. Place the chopped chocolate in a small bowl.

2. Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.