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Churros2 cups water1 Tbsp sunflower or olive oil1/4 tsp salt2 cups flourcaster sugaroil for deep frying
Chocolate Sauce4 oz dark chocolate, chopped4 1/4 cup milk1 Tbsp cornstarch4 Tbsp sugar
Place water, olive oil, and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.
Cool slightly. Using a churro maker, press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential, otherwise the pastries will turn out hard and doughy. A pastry bag with a fluted tip can also be used (pipe dough directly into hot oil).
Heat the frying oil, at least 1/2 inch deep, in a skillet to 375°. Reduce the heat to medium and fry the churros, turning once, until they barely begin to color, 3-4 minutes, turning once. Remove with a slotted spoon and drain. Roll in caster sugar while still warm.
For the chocolate sauce place the chocolate and half the milk in a pan and heat. Dissolve the cornstarch in the rest of the milk and mix into the chocolate together with the sugar. Continue heating the mixture on a low heat stirring constantly. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.
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