Spanish Hot Chocolate and Churros
Yield: Serves: 4 cups chocolate / 10 - 12 churros
- ½ cup butter
- 1 cup water
- 2 teaspoons coconut extract
- 1 cup flour
- ¼ teaspoon salt
- 4 whole eggs, beaten
- ¼ cup sugar
- ¼ teaspoon cinnamon (optional)
- 6 oz bittersweet chocolate (at least 58% cacao), chopped
- ½ cup sugar
- 2 cups milk
- ¼ cup cornstarch
- ¼ teaspoon vanilla
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees. Mix the sugar with the cinnamon on a plate and set aside.
- In a medium sauce pot combine 1 cup of water with the butter, extract and salt, bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
- Transfer the churro dough into a pastry bag fitted with a large star tip. Squeeze a coil of dough into the hot oil. Cut the dough from the tip using a knife or kitchen shears. Repeat, frying 1 or 2 coils at a time. You can also fry them in strips and do 3 to 4 at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
- In a large heavy saucepan combine chocolate, sugar, milk and 2 cups of water. Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
- Stir cornstarch into 1 cup of cold water until smooth. Whisk the cornstarch slurry into the chocolate. Cook over medium-high heat, whisking constantly until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
- Remove chocolate from heat and stir in vanilla.
- Serve in large cups with churros.
