Churros and Chocolate is a traditional way to start the day, especially the more relaxed weekends. A deep-fried churros dunked in a thick chocolate sauce - give it a go. Churros Ingredients Vegetable or Olive Oil Method To make the churros dough, heat the water, margarine and salt until boiling in a saucepan. Add the flour and mix well and vigorously over low heat until the mixture forms a ball, that should be about 1 minute. Remove from the pan from the heat and beat in the eggs all at once. Continue beating until smooth and then add to saucepan while continually stirring mixture. Heat about 2 to 3 cm of oil in a frying pan over medium heat. Spoon the mixture into a churros maker or a cake decorators' tube with large star tip. For the first time squeeze 10 cm strip into the hot oil, frying 3 or 4 strips at a time until golden brown, turning once, cook for about 2 minutes on each side. Drain the churros on paper towels, and sprinkle with sugar. Cinnamon is a nice addition with the sugar, although not exactly traditional. Don’t forget to try the traditional coil, starting in the middle of the pan keep a constant pressure on the dough-filled tube, trying not to break it. Thick Chocolate sauce for Churros Dunking 2 cups milk Method Put the chocolate and half the milk in a pan and heat gently to dissolve the chocolate, keep stirring until the chocolate has melted. Dissolve the cornstarch in rest of the milk and add to the chocolate with the sugar. Cook on low heat, constantly stirring, until the chocolate has thickened, this should take about five minutes. Adding extra cornstarch if necessary (depending on the dunking consistency you like). Remove from the heat and whisk until smooth. Serving suggestion Put out a bowl of chocolate, a bowl of sugar and enjoy a plate of Churros and Chocolate but not too often.
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