Churros with hot chocolate

True indulgence doesn't get much better than this. Dipping fried doughy goodness into rich hot chocolate.Yum!
churros with hot chocolate

There is some debate about the origins of this delightful doughnut-like sweet. Some say Spanish or Portuguese, some say South American. We’re just happy they were invented at all, because life is just a little bit sweeter with churros.



1.Chop butter. Bring butter and the water to the boil in medium saucepan. Add sifted flour; beat with a wooden spoon over heat until mixture comes away from base and side of the pan and forms a smooth ball.
2.Transfer mixture to small bowl; beat in eggs, one at a time, on medium speed with electric mixer about 1 minute or until mixture becomes glossy.
3.For the hot chocolate, break chocolate into large saucepan; add milk, the water, sugar and sifted cocoa. Whisk over low heat until chocolate is melted. Keep warm over very low heat.
4.Heat oil in large wide saucepan. Spoon mixture into piping bag fitted with 1cm (½-inch) fluted tube. Squeeze 15cm (6-inch) lengths of dough into the hot oil; cut off with a sharp knife or scissors. Deep-fry about four strips at a time, about 2 minutes each side or until browned lightly and cooked through. Drain churros on absorbent paper. Toss hot churros in combined sugar and cinnamon.
5.Serve churros immediately with small bowls or large cups of hot chocolate for dipping.

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