Outragously Thick Spanish Hot Chocolate With Churros

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 cups whole milk
• 2 tablespoons cornstarch
• 1/4 cup dutch-processed cocoa powder
• 3/4 cup sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 8 -12 ounces semisweet chocolate, chopped
• 1 cup water
• 1/4 cup light olive oil, not extra-virgin
• 1/2 teaspoon salt
• 1 1/4 cups unbleached all-purpose flour
• 4 large eggs
• peanut oil or canola oil (for deep frying)
• 1 cup sugar
• 3 tablespoons ground cinnamon
• 1 cup heavy cream, whipped to soft peaks

Recipe

• 1 pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
• 2 in a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. add the remaining 1/2 cup milk to form a smooth paste.
• 3 heat the milk over medium heat and add cocoa mixture just before the milk boils.
• 4 allow to boil, stirring constantly for one minute or until slightly thickened.
• 5 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.
• 6 set aside and keep warm.
• 7 start the churros.
• 8 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.
• 9 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.
• 10 turn the dough out onto an aluminum foil-lined work area.
• 11 pat the dough into an 8 inch circle and let cool for 5 minutes. return the dough to the pan.
• 12 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.
• 13 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.
• 14 pour 3 inches of oil into a heavy pan or deep fryer. heat the oil to 365°f.
• 15 meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
• 16 put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
• 17 fry one large spiral or 4 strips at a time.
• 18 fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
• 19 use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
• 20 while still warm, roll the churros in the cinnamon-sugar.
• 21 place churros on a baking sheet and keep warm at 200°f in an oven.
• 22 betwen each batch of churros, allow the oil to return to 365°f
• 23 when all the churros are finished, gently rewarm hot chocolate if necessary.
• 24 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.