How to Make Churros with Chocolate Dipping Sauce

1. PREPARE THE CHURRO DOUGH

   In a medium saucepan, combine 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of granulated sugar and ¼ teaspoon of salt. Place the pan over medium heat and stir continuously until the butter melts and the mixture begins to simmer. Once simmering, reduce the heat to low and add 1 cup of all-purpose flour, at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. Remove the saucepan from the heat and let the dough cool for 5-7 minutes.

   Tip: Cooling the dough is essential to prevent the eggs from cooking when added.
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1. INCORPORATE THE EGGS

   Once the dough has cooled slightly, crack 2 eggs into a small bowl and whisk them lightly. Gradually add the eggs to the dough, stirring thoroughly after each addition until the mixture is smooth and glossy. The dough should have a pipeable consistency. Transfer the dough to a piping bag fitted with a star-shaped tip.

   Tip: Adding the eggs gradually ensures a smooth dough and avoids lumps.
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1. PREPARE THE OIL FOR FRYING

   Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil over medium heat until it reaches 180°C. Use a kitchen thermometer to monitor the temperature and maintain it during frying.

   Tip: Maintaining the right temperature ensures even frying and prevents the churros from becoming greasy.
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1. FRY THE CHURROS

   Pipe the dough directly into the hot oil, forming 4-6 inch lengths. Use scissors to cut the dough from the piping bag. Fry 3-4 churros at a time to avoid overcrowding the pot. Cook for 2-3 minutes on each side until golden brown. Use a slotted spoon to remove the churros and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough.

   Tip: Fry churros in small batches to ensure even cooking and prevent the oil temperature from dropping.
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1. COAT THE CHURROS

   In a shallow dish, combine ½ cup of granulated sugar with 1 teaspoon of ground cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture to coat evenly.

   Tip: Coat the churros immediately after frying while they’re warm to help the sugar stick.
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1. PREPARE THE CHOCOLATE DIPPING SAUCE

   In a small saucepan, combine ½ cup of dark chocolate chips and ¼ cup of heavy cream. Place the saucepan over low heat and stir continuously until the chocolate is fully melted and the mixture is smooth. Remove from heat and pour into a serving bowl.

   Tip: For a richer flavor, add a pinch of salt or a dash of vanilla extract to the chocolate sauce.
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1. SERVE THE CHURROS

   Arrange the churros on a serving plate and place chocolate dipping sauce alongside. Serve immediately while warm for the best flavor and texture.

   Tip: Pair the churros with a warm drink like coffee or hot chocolate for a cozy treat.
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