Churros con Chocolate

Ingredients

• 250 gall-purpose flour
• 250 mlboiling water
• 1/2 tspfine sea salt
• olive oilfor deep frying
• 3 tbspgranulated sugar — for dusting
• 500 mlwhole milk — for the drinking chocolate
• 200 gdark chocolate — chopped, for the drinking chocolate
• 1 tbspcornstarch
• 2 tbspsugar — for the drinking chocolate

Method

1. In a large mixing bowl, combine 250 g of all-purpose flour and 1/2 tsp of fine sea salt. Pour 250 ml of boiling water over the mixture. Using a wooden spoon, beat the mixture vigorously until the dough pulls away from the sides of the bowl and forms a smooth, cohesive mass. Allow the dough to cool slightly until it is comfortable to handle.
2. Transfer the slightly cooled dough into a piping bag fitted with a large star tip. Heat a deep pan or pot with enough olive oil for deep frying to 190°C. Carefully pipe the dough directly into the hot oil, creating ridged lengths of about 10-15 cm, and use scissors to cut the dough as you go.
3. Fry the churros in batches, ensuring not to overcrowd the pan. Cook them until they are a deep golden color and crisp on every ridge, turning them once during frying to ensure even cooking. Once done, remove the churros from the oil and let them drain on a wire rack. While still warm, dust them generously with 3 tbsp of granulated sugar.
4. In a separate saucepan, combine 500 ml of whole milk, 200 g of chopped dark chocolate, 2 tbsp of sugar, and 1 tbsp of cornstarch. Place the saucepan over low heat and whisk continuously. Continue whisking until the chocolate has melted completely and the mixture thickens to a consistency that coats the back of a spoon.
5. Serve the thickened chocolate in small cups or bowls alongside the hot churros. Enjoy dipping the churros into the rich chocolate sauce, savoring the contrast between the crisp churros and the smooth, velvety chocolate.