Churros With HOT Chocolate And Orange Blossom DIP

Let's Cook

1. Step 1.

   To make the hot chocolate dip, combine the chopped dark chocolate, grated orange zest, and half of the milk in a saucepan. Gently heat over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

2. Step 2.

   Dissolve the cornflour in the remaining milk, then whisk this slurry into the melted chocolate mixture. Continue cooking over low heat, whisking constantly, until the chocolate thickens, about 1–2 minutes. Remove from heat, stir in the orange blossom essence, and keep warm until ready to serve.

3. Step 3.

   To make the churros, combine the water, butter, and lemon zest in a saucepan. Bring to a boil over high heat, then remove and discard the lemon zest. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.

4. Step 4.

   Remove the pan from the heat and beat in the whole egg. Continue beating until the batter is thick, smooth, and glossy. Spoon the batter into a piping bag fitted with a medium-sized (2.5 cm/1 in) fluted or star-shaped nozzle.

5. Step 5.

   Heat enough vegetable oil for deep-frying in a deep, heavy saucepan to 190°C/375°F, or until a cube of bread browns in 30 seconds. Carefully pipe 10 cm/4 in strips of dough directly into the hot oil, snipping them off cleanly with kitchen scissors. Fry 3 or 4 strips at a time for about 2 minutes per side, turning once, until golden brown. Remove with tongs and drain on paper towels.

6. Step 6.

   While the churros are still hot, sprinkle them with granulated sugar and ground cinnamon (if using). Serve immediately with the warm hot chocolate and orange blossom dip, poured into individual cups.