Churros with Chocolate-Caramel Sauce

Name: Churros with Chocolate-Caramel Sauce
Total time: 30 min
Yield: 24 serving(s)
Ingredients: 1/2 c. granulated sugar; 4 tbsp. unsalted butter, cut into pieces; 1/2 c. heavy cream, at room temperature; 2 tbsp. unsweetened cocoa powder; Pinch kosher salt; 2 oz. dark chocolate, chopped; 1 cinnamon stick; 1/4 c. olive oil; 1 tbsp. plus 1/2 cup granulated sugar; 1/2 tsp. kosher salt; 1 c. all-purpose flour; Vegetable oil, for frying; 1 large egg; 1/2 tsp. ground cinnamon

By Woman's Day KitchenPublished: Oct 2, 2018

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Mike Garten

In just 30 minutes, you can make this Spanish-inspired dessert from scratch.

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Yields:: 24 serving(s)
Total Time:: 30 mins
Cal/Serv:: 140

Ingredients

For the Sauce

1/2 c.
granulated sugar
4 tbsp.
unsalted butter, cut into pieces
1/2 c.
heavy cream, at room temperature
2 tbsp.
unsweetened cocoa powder
Pinch kosher salt
2 oz.
dark chocolate, chopped

For the Churros

1
cinnamon stick
1/4 c.
olive oil
1 tbsp.
plus 1/2 cup granulated sugar
1/2 tsp.
kosher salt
1 c.
all-purpose flour
Vegetable oil, for frying
1
large egg
1/2 tsp.
ground cinnamon

Directions

Make Sauce
1. Step 1In a small pot, use a fork to combine sugar and 2 tablespoons water to form wet sand. Cook on medium, swirling pot as necessary, until amber in color, 4 to 5 minutes. Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve.
2. Step 2Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra-smooth and silky).
Make Churros
1. Step 1In a medium saucepan, cook cinnamon stick on medium until fragrant, about 2 minutes. Add 1 cup water, olive oil, 1 tablespoon sugar, and salt and bring to a boil. Discard cinnamon stick, then remove from heat, quickly stir in flour with a wooden spoon, and let sit.
2. Step 2Heat vegetable oil in a medium saucepan on medium to 350°F on a candy thermometer. Meanwhile, transfer hot churro batter to a large bowl. Using an electric mixer on low, beat 1 minute to cool slightly. Beat in egg (dough will be smooth and shiny). Transfer batter to a pastry bag fitted with a large star tip. Working in 4 batches, squeeze 3- to 4-inch lengths of batter into oil, using scissors to snip off ends. Fry until golden brown, about 4 minutes, then transfer to a wire rack set over a paper towel.
3. Step 3In a small bowl, combine ground cinnamon and remaining 1/2 cup sugar. When churros are cool enough to handle, coat in cinnamon sugar. Serve with chocolate-caramel sauce for dipping.