Churros with chocolate dipping sauce

Ingredients:

Churros

• 1/4 cup superfine sugar
• 2 tsp ground cinnamon
• 2/3 cup plus 2 tbsp premium wheat flour
• 1 teaspoon baking powder
• 1 tbsp. l. olive oil
• 1 cup of boiling water
• 2 cups corn or vegetable oil for deep-frying

Chocolate sauce

• 110 g dark chocolate (or 1/2 cup chips)
• 30 g milk chocolate (or 2 tbsp chips)
• 1 tbsp. light molasses
• 2/3 cup whipping cream

Preparation:

1. In a wide, shallow dish, combine sugar and cinnamon for coating the finished churros.
   
   Churros: Place flour in a bowl, add baking powder, then add olive oil and 1 cup boiling water. Knead until a warm, sticky dough forms. Let it rest for 10 minutes, or until the corn oil heats up for frying.
   
   Heat oil in a small saucepan until it reaches 1/3 of the pan's height. When you think it's hot enough, drop in a cube of bread and watch it sizzle and brown. If it browns in about 30 seconds, the oil is hot enough. If you're using an electric deep fryer with adjustable temperature control, it should be set to 160°C (320°F). Monitor the oil temperature closely at all times.
2. Preheat oven to 80°C.
   
   When ready, fill a pastry bag fitted with a large star tip (8 mm) with the churro dough. Pipe short strips of dough, about 4-5 cm long, into the hot oil, cutting them off as you go with scissors. Fry 3-4 at a time. When they are golden brown, remove them with a slotted spoon or tongs and place them on a baking sheet lined with a kitchen towel.
   
   To keep the churros warm while frying other batches, pat them dry with a paper towel and transfer them to a parchment-lined baking sheet. Place the baking sheet in the oven to keep the churros warm. Even after baking, let them sit for 5-10 minutes to firm up slightly before eating.
3. Chocolate sauce: In a heavy-bottomed saucepan, melt the chocolate sauce ingredients over low heat. Once combined and the chocolate has melted, remove the saucepan from the heat and set aside in a warm place.
   
   Just before serving, toss the hot churros with the cinnamon-sugar mixture and shake the dish to coat them well. Transfer the churros to a serving platter and serve.
   
   Ladle the chocolate sauce into individual serving bowls (to avoid having to scoop into your neighbor's plate), dip, and enjoy.