Churros with Chocolate Sauce

Name: Churros with Chocolate Sauce
Yield: Makes about 35 Churros
Cuisine: Spain
Ingredients: 3 tablespoons unsalted butter, cut into cubes; ⅓ cup (1 oz/30 g) unsweetened cocoa, preferably Dutch process; ½ cup (4 oz/125 g) granulated sugar; 1 teaspoon vanilla extract; 1 cup (8 fl oz/250 ml) half-and half; ½ teaspoon vanilla extract; Canola oil for deep-frying; ⅔ cup (5 oz/150 g) granulated sugar; 1 teaspoon ground cinnamon; ½ cup (4 oz/125 g) unsalted butter; ½ teaspoon salt; 1 cup (5 oz/150 g) all-purpose flour; 3 large eggs, at room temperature

Preparation info

Makes about
35
Churros

Difficulty
Medium

Appears in

Donuts

By Elinor Klivans

Published 2011

About

The long, ridged horns of the Churro breed of Spanish sheep inspired the elongated shape of the well-loved Latin American donuts called churros. Made by piping strips of pâte à choux (a classic pastry borrowed from France) into hot oil, they are often served with cups of warm chocolate sauce for dipping.

Ingredients

Chocolate Sauce

1 cup (8 fl oz/250 ml) half-and half
3

Europe
Spain
Main course
Snack
Vegetarian
Mediterranean

Method

To make the chocolate sauce, in a saucepan over medium-low heat, combine the half-and-half, butter, cocoa powder, and sugar and bring to a simmer, whisking to dissolve the sugar and cocoa powder. Cook for 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Pour the sauce into a heatproof bowl. Set aside and cover to keep warm.

To make the churros, cut the butter