Outragously Thick Spanish Hot Chocolate With Churros Recipes

Steps:

• Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
• Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
• Heat the oil in a deep frying pan to 360 degrees F.
• To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
• Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
• To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Steps:

• Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
• In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
• Heat the milk over medium heat and add cocoa mixture just before the milk boils.
• Allow to boil, stirring constantly for one minute or until slightly thickened.
• Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
• Set aside and keep warm.
• Start the churros.
• Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
• Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
• Turn the dough out onto an aluminum foil-lined work area.
• Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
• One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
• The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
• Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
• Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
• Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
• Fry one large spiral or 4 strips at a time.
• Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
• Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
• While still warm, roll the churros in the cinnamon-sugar.
• Place churros on a baking sheet and keep warm at 200°F in an oven.
• Betwen each batch of churros, allow the oil to return to 365°F
• When all the churros are finished, gently rewarm hot chocolate if necessary.
• Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.

Steps:

• For the Churros: In a saucepan, combine first 4 ingredients (water,oil,rind,salt) and bring to a boil.
• Skim out the rind, add flour and beat mixture with a wooden spoon on low flame until the batter becomes smooth and then congeals into a ball.
• Remove from flame and put batter in a pastry bag and pipe long strips or rings of it into deep, hot oil.
• Fry in deep oil until golden brown, remove and drain.
• Cut into short strips and dust with sugar.
• For the chocolate: combine the chocolate, sugar and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. If you like your chocolate thicker, lessen the milk a bit.
• Pour in a cup. Dunk the churros in it and eat! Enjoy!