Churros With Chili Chocolate Sauce - cooking recipe

Ingredients

None None For the Churros
1 cup water
7 tbsp butter, cubed
1 1/4 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
4 large eggs
None None Oil, for deep frying
None None Confectioners' sugar, for dusting
None None For the Chili Chocolate Sauce
6 1/3 oz dark chocolate, finely chopped (about 1 1/3 cups)
1 cup double cream
1/2 tsp chili powder

Preparation

In a medium saucepan, combine water and butter. Bring to boiling point on high. Remove from heat.
Add sifted combined flour, cinnamon and salt all at once, stirring with a wooden spoon to combine. Return to medium heat, stirring until dough forms a ball and comes away from the sides of the saucepan.
Transfer mixture to a large bowl, spreading up sides. Cool for 15 minutes.
Using an electric mixer, add eggs one at a time, beating between each addition, until dough is smooth and glossy. Spoon dough into a piping bag fitted with a 1/2-inch star nozzle.
In a large saucepan, heat oil until a small amount of batter sizzles as soon as it is added (350\u00b0F). Working in 3 batches, pipe dough into oil, cutting off 4-inch lengths with scissors. Fry each batch 1-2 minutes, until golden- brown and cooked through. Using a slotted spoon, transfer churros to paper towel to drain.
To make sauce; In a medium saucepan, combine chocolate, cream, and chili. Stir on medium heat 4-5 minutes, until smooth.
Arrange churros on platter and dust with confectioners' sugar. Serve immediately with warm sauce.