Churros and Chocolate

For the Churros:

  • Vegetable or olive oil, for frying
  • 1 cup water
  • 4 ounces butter
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp ground cinnamon

For the Chocolate:

  • 3/4 pound bittersweet or semisweet chocolate, cut into small pieces
  • 1 cup heavy cream
  • 1 tablespoon cognac or liqueur of your choice, optional

Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360°F.  You may also use a deep fryer if you have one.

To make churro dough, heat the water, butter and salt to rolling boil in a 3-quart saucepan; stir in flour. Stir vigorously over low heat until the mixture forms a ball and leaves a thin film on the bottom of the pan, about 1 minute; remove from the heat. Remove from the heat and beat in the eggs all at once; continue beating until the mixture is smooth.  Spoon the mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Sauce.

Place the chocolate in a medium heatproof bowl and set aside.  In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.