Churros & Chocolate Sauce

Churros & Chocolate Sauce
This is a very easy recipe; the hardest part is perhaps adding the eggs to the hot flour mixture without cooking them. To help make the process easier on you I suggest using a hand mixer to beat in the eggs, mixture will be a little runny at first but will quickly come together. The chocolate sauce is not a typical side but it compliments the churros rather well. I can tell you having just married into a Mexican family, I served these to my Mexican guest for dessert and they were immediately devoured. Interesting little bit of information, churros actually originated in Spain and were later brought to Mexico where they gained their popularity.
Churros:
8 cups vegetable oil (for frying)
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/2 cup sugar
1 teaspoon ground cinnamon

Hot Chocolate:
4 ounces dark chocolate
1/2 cup heavy cream
1 tablespoon corn syrup
Heat the oil in a deep frying pan to 360 degrees F.

To make the churro dough, heat the water, butter, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat in eggs until smooth mixture is thick.

Spoon the mixture into a piping bag with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.

To prepare the hot chocolate for dipping, place the chocolate, cream, and corn syrup in a heatproof bowl over a saucepan with simmering water, stir until chocolate is melted and mixture has come together. Lower the heat to low and keep chocolate sauce warm until ready to serve.