Churros with Chocolate Sauce

Ingredients

• 100 g dark couverture chocolate
• 100 ml whipping cream
• 1 tsp grated orange zest
• 60 ml milk
• 30 g Butter
• Pinch of salt
• 60 g flour
• 2 Eggs
• oil for frying
• 4 Tbsp fine sugar
• 1 tsp ground cinnamon

Instructions

1. 1.

   Melt the chopped couverture chocolate in a metal bowl over a hot water bath. Bring the cream to a boil and stir it into the chocolate. Let the sauce cool slightly, then fold in the orange zest.

2. 2.

   For the dough, bring the milk with 60 ml water, butter and a pinch of salt to a boil. Add the flour all at once and stir with a wooden spoon. Heat for about 3 minutes while stirring until the dough separates from the pot bottom. Transfer the dough to a bowl and beat in the eggs one at a time using an electric hand mixer’s kneading hooks until smooth. Let the dough cool slightly, then pipe it into a piping bag fitted with a medium star tip. Heat oil in a tall pot (or deep fryer) to about 170 °C; the oil is ready when small bubbles appear on a wooden spoon handle.

3. 3.

   Pipe the dough into 5‑cm long pieces (cut with an oil‑dipped scissors) and fry for 3–4 minutes until golden brown, turning once. Remove the churros with a slotted spoon and drain on paper towels. Mix sugar and cinnamon; toss the churros immediately in the mixture and serve with chocolate dip right away.