Next time I make these I will get a nice picture of them with the chocolate, but I snapped this after they were fried and evening (and dark lighting) came upon us when we served these with small glasses of chocolate. You munch on the churros and sip the chocolate and every so often, dip the churros in the chocolate. These were rock star. We were so excited they turned out well. We decided we didn't want to fry them when our guests were over, so we fried them two hours ahead of time, and then toasted them in the oven. While this worked out fine, they were really spectacular freshly pulled out of the oil. We pretty much followed this recipe (from a cafe in Madrid), though we doubled the chocolate to make it extra chocolately. I had never used a pastry bag and was quite apprehensive of the whole process, but don't be intimidated, it's all quite easy.
churros:
vegetable oil for frying (~6 cups)
1 c water
1/2 c butter
1/4 t salt
1 c flour
3 eggs
1/4 c sugar
cinnamon and sugar for rolling
hot chocolate:
8 oz good quality dark chocolate
2 c milk
1 T cornstarch
4 T sugar
For the hot chocolate, melt the chocolate with half the milk in a saucepan over low heat, stirring, until chocolate melts. Add sugar. Dissolve corn starch in the remainder of the milk in a small bowl and then whisk into warm chocolate milk. Whisk until it thickens after several minutes. Keep warm and pour into small mugs or glasses when ready to serve (serves 4).
For churros, heat water, salt and butter to a rolling boil in a small pot. Add flour and whisk vigorously off heat until ball is formed. Beat eggs until smooth in a small prep bowl and then add to pot (we waited a few minutes to avoid scrambling the eggs in a hot pot). Whisk this all together and a sticky, smooth batter will form. Scoop half into a pastry bag fitted with the appropriate tip. Heat oil to 350 in a dutch oven and fry about 4 strips at a time. It took two of us as I would squeeze out the strips and my husband would slice off the batter from the pastry tip. Fry for about 2 minutes on each side, drain and let rest on paper towel. Roll in cinnamon sugar mixture.
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