Prep 1 hr 15 mins
Cook 30 mins
In ‘Williams-Sonoma: Dessert of the Day’
Make and share this Hot Chocolate With Churros recipe from Food.com.
- 3⁄4 cup unsweetened natural cocoa powder
- 1⁄3 cup sugar
- 3 cups whole milk
- 1 1⁄2 teaspoons arrowroot or 1 1⁄2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 1 cup all-purpose flour, sifted
- 2 large eggs, beaten
- canola oil, for deep-frying
- lemon zest, one long strip
- 1 tablespoon ground cinnamon
- To make the hot chocolate, in a heavy saucepan, whisk together the cocoa and sugar.
- Place the saucepan over low heat and vigorously stir in ½ cup of the milk, a few tablespoons at a time.
- When the mixture is smooth, stir in the remaining 2 ½ cups milk.
- Bring to a boil over medium heat, stirring constantly.
- Decrease the heat to low and simmer, stirring, for 10 minutes.
- In a small bowl, dissolve the arrowroot in ½ cup cold water.
- Stir into the hot chocolate.
- Bring to a boil over medium heat, stirring constantly, then remove from the heat.
- Set aside and cover to kexep warm.
- To make the churros: in a saucepan, bring 1 cup water, the salt, and 1 T sugar to a boil over high heat.
- Remove from the heat and immediately add the flour.
- Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
- Let cool for 5 minutes, then beat in the eggs, about 1 Tbsp at a time.
- Spoon the dough into a pastry bag fitted with a large star tip.
- Line a baking sheet with paper towels.
- Pour oil to a depth of 1 inch into a deep, heavy frying pan and warm over medium heat until it reaches 350 degrees on a deep-frying thermometer.
- Add the lemon zest and cook until browned, about 5 minutes.
- Discard the zest.
- Pipe several strips of dough, each 3-4 inches long, directly into the hot oil, being careful not to crowd the pan.
- Using a small knife, cut the strips free from the piping tip and dip the knife in the oil before each cut.
- Fry the churros, turning as needed, until golden brown and crisp, 3-5 minutes.
- Drain briefly on the paper towels, then place in a large bowl.
- Continue frying in batches.
- In a small bowl, stir together the cinnamon and the remaining 2 Tbsp sugar.
- Sprinkle over the churros and toss to coat.
- Serve with the hot chocolate.