Churros With Dipping Chocolate - cooking recipe

Ingredients

Hot Choclate Dipping Sauce
1/2 cup water
1/4 cup sugar
1 cup good quality semisweet chocolate morsel
1/4 cup bittersweet chocolate chips
1 tablespoon good-quality cocoa powder
1/4 cup whole milk
Churros
1 cup water
1 1/2 teaspoons mild olive oil
1/4 teaspoon kosher salt
1 cup unbleached flour
mild olive oil (for frying)
granulated sugar, for dusting

Preparation

Hot Chocolate Dipping Sauce:
Bring the water and sugar to a boil in a saucepan over med-high heat.
Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
Reserve.
Churros:
Bring the water, oil and salt to a boil in a saucepan over med-high heat.
Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
Lower the heat and cook, flattening and turning the dough for 2 minutes.
Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
Dredge the churros in the sugar and arrange 4 on each plate.
To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
Dip away!