질문하기
Hot Mexican chocolate paired with crispy churros is the ultimate comfort food combination. This family-friendly treat is a warm, indulgent experience perfect for cold evenings and gatherings.
In a medium saucepan, bring water, unsalted butter, and salt just to a boil over medium-high heat.
Remove the saucepan from heat and immediately add the flour; stir vigorously until the dough forms and pulls away from the sides (about 1 minute). Let cool for 5 minutes.
Beat in eggs one at a time, mixing well after each addition until a smooth, shiny dough forms. Spoon into a piping bag fitted with a star tip.
Heat vegetable oil in a deep pot to 350°F (175°C). Pipe 6-inch strips of dough directly into the hot oil, frying in batches (avoid overcrowding) until golden and crisp, about 3–4 minutes per batch. Drain on a wire rack.
Combine granulated sugar and cinnamon in a shallow dish, and roll the warm churros in the mixture to coat evenly.
For the chocolate: In a small saucepan over medium heat, combine chopped semi-sweet chocolate, whole milk, and vanilla extract. Stir constantly until chocolate is melted and the mixture is smooth and thick, about 3–5 minutes. Serve immediately as a dip with hot churros.
