Fritters with Chocolate
Instructions:
Churros
1 cup water
1⁄2 cup butter
1⁄4 tsp salt
1 cup flour
3 eggs, well beaten
vegetable oil for deep-frying
confectioners’ sugar for sprinkling
-
Chocolate for Dunking
- 4 ounces dark chocolate, chopped
- 2 cups milk
- 4 TBS sugar
- 1 TBS cornstarch
- 1 tsp cinnamon
- Churros
- Bring water, butter, and salt to a rolling boil in a pot. Stir in flour; reduce heat.
- Stir vigorously until mixture forms a ball (about 1 minute); remove from heat.
- Thoroughly beat in the eggs, one at a time, beating well after each addition. (Use an electric mixer, if desired).
- Spoon mixture into a cake decorators’ tube with a large star tip. Heat 2 inches of oil in a pan to 3608F.
- Squeeze 4-inch strips of dough into the hot oil.
- Fry 3 or 4 at a time until golden brown, about 2 minutes on each side, turning once. Drain on paper towels. Place in a napkin-lined basket or tray.
- Sprinkle with confectioners’ sugar, if desired
- Chocolate for Dunking
- In a saucepan, blend chocolate, half the milk, and sugar over low heat, stirring, until chocolate melts.
- Dissolve cornstarch in the remaining milk; whisk into chocolate mixture.
- Simmer, whisking constantly, until chocolate is thickened (about 5 minutes; add 1 teaspoon more cornstarch dissolved in 2 tablespoons milk, if not thickened by then).
- Remove from heat; whisk smooth. Pour into small warmed cups.
- Sprinkle cinnamon over chocolate, if desired. Serve hot with fresh, hot churros.
- Dip churro into chocolate before each bite; sip chocolate when churros are all finished.