A few years back college son #2 started having Churro and Hot Chocolate parties during the winter. With great success I might add. He would make spiced, rich hot chocolate for his friends to dip their sugar and cinnamon crusted churros into. What an awesome combination.
I really try not to eat deep fried foods. So, I just didn’t go there because I knew I’d love it and over indulge. Last month I received my “Cuisine at Home” cooking magazine and there was a recipe for “Churros and Hot Chocolate”. What the heck! It’s the holidays and anything goes for one month. One Sunday evening when everyone was home we whipped up a batch and slurped and savored. What a fun thing to do with the family on a relaxed Sunday evening.
If you have never tried Churros dipped in rich hot chocolate, you are in for a treat.
For the hot chocolate you will need, whipping cream, whole milk, cornstarch, sugar, pinch of salt and vanilla.
I’m going to make a note right here regarding the cream and whole milk. This is what the recipe calls for, but I don’t use whole milk and I was out of cream so I used 2% and could not tell that much of a difference. The cornstarch thickens the milk so you think you are drinking melted chocolate, but you’re not.
You can think that one through.
I had about 5 lbs of dark chocolate left over from my dipping last month, so I thought that I’d use that. I chopped up 4 oz. off of my big bar.
The dipping chocolate that I was using was about 55% dark. I personally would recommend you using something darker in the 70% or higher. The better the chocolate you use the richer the flavor in your hot chocolate will be.
With that said…
I a medium size saucepan heat cream and add sugar. Stir until the sugar dissolves and the cream begins to steam.
Add 2 teaspoons of cornstarch to the 1 cup of whole milk.
Whisk the cornstarch and the milk together.
Add the milk mixture to the cream mixture and cook for about 1 minute stirring constantly.
Add your choice of chocolate. Stir until the chocolate melts and is blended well with the milk mixture.
Add just a pinch of salt. Salt really brings out the flavor of chocolate. I’m using some sea salt that I have that has ground vanilla bean in it. I have it left over from my chocolates as well. Delightful stuff I must admit.
Add about 1/2 teaspoon vanilla. I like the real stuff.
If I am going to hold the chocolate for a while, I like to put it into a double boiler over a low simmer. This way the hot chocolate will stay hot without scorching.
You can actually make this a couple of days in advance and cover it with plastic wrap and store in the refrigerator. The reheat before serving.
Set the hot chocolate aside.
Now for the churros. You will need water, flour, eggs, butter and salt.
You will, also, need a pastry bag and a large star tip.
This tip is about 1/2-inch wide at the tip. It is an Ateco brand #824.
Add water to a medium size saucepan.
Add the butter and bring to a boil over medium-high heat.
When the butter has completely melted add the flour all at once.
Add the salt.
Quickly stir the flour into the water mixture.
The mixture will form a ball. Continue to cook for another minute stirring constantly.
Transfer the mixture into a mixing bowl.
Mix for about 30 seconds. This will help cool the dough so that when you add the eggs they won’t cook. That would be bad.
Add the eggs one at a time and beat well after each additon.
After the first egg is complete mixed into the flour mixture…
…add the other egg.
Continue to beat until the egg is completely incorporated into the dough.
The dough should be smooth and have a satin appearance.
Now you need your pastry bag and star tip.
I think it helps to put the pastry bag into a tall glass to fill.
Put the dough into the bag.
Push the dough to the end of the bag and twist the end of the bag closed so the dough doesn’t ooze out the bottom.
Line a baking sheet with a couple of layers of paper towels.
Put the sugar and cinnamon on a shallow plate or bowl.
Now in a large heavy pot heat about 2-inches of oil and heat to 350 degrees.
Pipe dough into hot oil. With an oiled knife cut off about 3-inch lengths and fry.
I can’t show you how to do that because I would need three hands to do it all. You should be able to figure it out.
Fry the dough in the hot oil for about 4 minutes. Turning over until the dough is browned on all sides.
Remove the fried churros and drained on paper towel.
Then immediately roll in the sugar cinnamon mixture.
Repeat the process until you have fried all of the dough. This makes about 20-24 churros.
Notice how the thick chocolate coats the churro.
I need a manicure!
Churros and Hot Chocolate
For the Hot Chocolate:
1 cup heavy cream
Time for a Churro and Hot Chocolate Party!