Churros with Mexican Chocolate Sauce Recipe | James Beard Foundation
Chef Jessica Craig serves this classic dessert with a rich chocolate dipping sauce fragrant with vanilla and smoky ancho chile.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Stand mixer
- Saucepan
- Wooden spoon
- Mixing bowl
- Piping bag
- Star tip
- Pot
- Deep-fry thermometer
- Slotted spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chopping knife
- Cutting board
- Stove
- Paper towel
Ingredients
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 1/4 cup all-purpose flour
- 2 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- Canola oil for frying
- 1/2 cup heavy cream
- 3/4 cup chopped Mexican chocolate, such as Ibarra brand
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
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