one cup (125g) flour One cup, 240 milliliters of water Half a teaspoon of salt One tablespoon either vegetable or olive oil.
Dark chocolate weighing 100g (3.5oz) and half a cup (120ml) heavy cream.
¼ cup (50g) sugar; one teaspoon cinnamon Fried oil
Get the dough ready. Bring water, oil, and salt to a boil on a medium saucepan.
Turn off the fire; then, add flour and stir until a smooth dough results. If necessary, briefly knead on a surface drenched in a light oil.
Spoon the dough into a churrera or piping bag designed for a star tip. Let relax as the oil warms.
Create the coating by: Whirl sugar and cinnamon in a small basin. Reserve.
Get ready the chocolate sauce: Chop dark chocolate and toss in a bowl. In a small saucepan set on low, heat cream until hot but not boiling. Pour over chocolate; let sit one to two minutes; then, swirl until smooth.
In a deep skillet or Dutch oven set oil to 350°F (180°C). Drizzle dough strips into oil, then fry in batches—four to five at a time—until golden brown. Wastewater on paper towels.
Coat the churros with cinnamon sugar, then present right away alongside chocolate sauce.