A delightful twist on the classic churros, paired with a rich chocolate dipping sauce.
In a saucepan, combine the water and granulated sugar for the chocolate sauce.
Ensure the sugar dissolves completely for a smooth sauce.
Bring the mixture to a boil over medium heat.
Stir occasionally to prevent sticking.
Add the bittersweet chocolate chips, cocoa powder, and milk to the saucepan.
Use a whisk to mix for a velvety texture.
Stir constantly over low heat until the chocolate sauce thickens and becomes smooth.
Avoid overheating to prevent the chocolate from burning.
Set the chocolate sauce aside and keep warm.
Cover the saucepan to retain heat.
In a saucepan, bring the water, olive oil, and salt for the churros to a boil.
Ensure the mixture is well combined before adding the flour.
Add the flour all at once and stir vigorously until a smooth dough forms.
Keep stirring to avoid lumps in the dough.
Cook the dough over low heat, flattening and turning it for 2 minutes.
This step helps remove excess moisture from the dough.
Transfer the dough to a pastry bag fitted with a star tip.
The star tip gives the churros their signature ridges.
Heat the olive oil in a skillet to 375°F (190°C).
Use a thermometer to ensure the oil is at the correct temperature.
Pipe 5-inch lengths of dough into the hot oil and fry until golden brown.
Avoid overcrowding the skillet to ensure even frying.
Drain the churros on paper towels and coat them in granulated sugar.
Roll the churros in sugar while they are still warm for better adhesion.
Serve the churros warm with the chocolate dipping sauce.
Arrange the churros on a plate with the sauce in a small bowl for dipping.
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