Cardamom Churros with Spicy Hot Chocolate
Prep time: 0 mins | Cook time: 0 mins | Makes: serves
Ingredients
Cardamom Churros with Spicy Hot Chocolate:
- 1-1/4 cups Water
- 1/2 cup (1 stick) unsalted butter, cubed
- 3 tablespoons + 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 3 eggs
- 1 tablespoon ground cardamom
- 1 teaspoon ground cinnamon
- 4 cups vegetable oil
Hot Chocolate:
- 6 ounces milk chocolate, chopped
- 4 ounces dark chocolate, chopped
- 1-1/2 cups half and half, heated to steaming
- 3/4 teaspoon chili powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon salt
Method
In a medium saucepan, combine water, butter and 3 tablespoons of sugar and salt. Place over medium heat until mixture comes to a boil. Reduce heat to medium low and add flour. Mix with a wooden spoon until mixture forms a ball. Continue cooking mixture, stirring constantly, for 5 minutes. Transfer to a large bowl to cool slightly. Add eggs, one at a time; stirring until completely incorporated and dough is smooth. Set aside.
In a medium bowl, combine remaining 1/2 cup sugar, cardamom and cinnamon.
In a medium bowl, combine chocolates. Pour steaming half and half over chocolate; let stand 5 minutes. Add chili powder, cayenne and salt. Stir until smooth.
In a heavy bottomed 2-quart saucepan, heat 4 cups vegetable oil to 375° F. Use a candy thermometer to monitor temperature.
Place dough in 16-inch decorating bag fitted with decorating tip 1B. Pipe dough out into 2-3 inch pieces; snip pieces with scissors into hot oil. Fry until churros are golden brown on all sides, about 2-3 minutes. Cook no more than 4 churros at a time. Once browned, remove churros to a paper towel-lined jelly roll pan. Cool slightly. Toss churros in cardamom sugar and serve with warmed hot chocolate.
