Happy Cinco de Mayo! In honor of the celebration, we’re sharing Chef Stuckey’s recipe for churros with habanero chocolate sauce. Enjoy!
Churros with habanero chocolate sauce
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1cup milk chocolate chips
1 cup heavy whipping cream
1 habanero pepper, deseeded
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture or….
Heat the heavy cream to boiling and pour over chocolate chips. Wait 3 minutes and stir to combine. Finely dice the deseeded habanero pepper (use gloves!) and add to your desired heat level!