- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chunks
- Pinch salt
- 1 cup heavy cream
- 2 tablespoons Grand Marnier or other orange liqueur (optional)
- 1 tablespoon granulated sugar
- 1 stick unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup flour
- 3 large eggs
For the cinnamon sugar:
Mix the sugar and cinnamon together in a large shallow bowl.
For the chocolate sauce:
Place the chocolate and salt in a medium bowl. Heat the cream in a small saucepan until just boiling. Remove the cream from heat and pour over the chocolate. Let sit for a minute then whisk together until smooth. Whisk in the Grand Marnier (more or less to taste).
For the churros:
In a medium saucepan, combine the sugar, butter, water, and salt over medium high heat. Bring it to a boil. Reduce the heat to low and stir in the flour. Stir well for 30-45 seconds over low heat, allowing the dough to dry out a little. Remove from heat. Stir eggs in one at a time, making sure to thoroughly incorporate each egg into the dough before adding the next one. Stir vigorously until dough is smooth.
In a large heavy-bottomed pot, heat 2-inches of vegetable oil over medium-high. Fill a pastry bag fitted with a large open star tip. When the oil reaches 350°F, pipe 4- to 8-inch segments of dough into the oil, cutting the dough with kitchen shears. Quickly straighten the dough out with tongs if it curls. Fry for 5-7 minutes, or until golden brown. Test the first churro to make sure the center is cooked through and no longer doughy. Toss fried churros in the cinnamon sugar to coat. Serve with warm chocolate sauce.