Chocolate Dip For Churros

Make the chocolate sauce by melting the. Place the saucepan over low heat and stir using a wire whisk.

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Meanwhile place chocolate in medium bowl and bring cream to a simmer.

Chocolate dip for churros. Bring to a boil over medium heat stirring constantly. These really are great with strong coffee or hot chocolate. Fry churros 2-3 minutes per side making sure to turn them over with tongs until golden brown.

Repeat until all dough is cooked and churros are made. Remove to a paper towel to drain some of the oil for about 30 seconds. Place the chocolate and cream in the top of a double boiler or in a metal bowl set over a pan of simmering water.

Fry 5-6 pieces at a time. Serve while warm with the chocolate dip. Cover baking sheet with waxed paper.

Mix sugar and cinnamon together in a bowl or on a plate and dredge hot churros into mixture coating all sides evenly. Fry 2-3 minutes on each side or until golden brown. Remove from oil and place them on a plate covered with paper towels to remove excess oil.

Place on prepared baking sheet. To make the coating combine the sugar and cinnamon in a shallow plate. For the chocolate dip In a heavy saucepan whisk together the milk cocoa and sugar.

Just dust them with cinnamon sugar and have a chocolate syrup or dipping sauce ready. While still warm roll in. Roll or sprinkle the churros with the sugar-cinnamon mix.

Just like the classic churros it is best to eat air fried churros while still warm as soon as they come out of the air fryer. Dip half of each churro into melted chocolate. Arrange wedges in single layer on baking sheets and bake until golden brown and crisp 15 to 20 minutes.

Place the cooked churros on a paper-lined plate to drain off any excess oil. Immediately roll warm churros 1 at a time in remaining sugar until evenly coated. Stir until the chocolate is melted about 15 to 20 minutes.

Roll each churro in the cinnamon-sugar until completely coated. Reduce the heat to low and simmer.

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