NY Times Churros in Chocolate Sauce

Sauce

1 cup heavy cream

6 ounces bittersweet chocolate, finely chopped

1 tablespoon butter, at room temperature

1 teaspoon bourbon

For the churros:

1 teaspoon cinnamon

1 1/2 cup sugar

6 tablespoons unsalted butter

1 cup whole milk

1 teaspoon kosher salt

1 cup flour

2 large eggs, lightly beaten

2 quarts peanut oil.

1. Make the chocolate sauce: In a medium saucepan, heat the cream
2. until small bubbles form around the edge. Remove from the heat.
3. Pour the chocolate into the hot cream.
4. Let sit for 5 minutes, then stir until smooth. Stir in the butter and then the bourbon.
5. Keep warm.

1. churros: in a shallow pan, combine the cinnamon and sugar; set aside.
2. In a small saucepan,
3. melt the butter with the milk and salt over medium heat and bring to a boil. Add the flour and cook, stirring constantly, until a dough forms and pulls away from the sides of the pan, about 30 seconds. Remove from the heat and cool for 3 minutes. Stir the eggs into the batter until smooth. Fill a pastry bag fitted with a large star tip with batter.
4. In a medium pot, heat about 3 inches of oil to 350 degrees. Hold the pastry bag several inches above the oil, squeeze out the batter and snip it with kitchen shears when it reaches 4 inches long.
   
5. Fry in batches, turning once, until deep golden brown, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, roll in the cinnamon sugar. Can be made ahead and kept warm in low-temperature oven.
6. Serve with chocolate sauce. Makes about 16. Adapted from Watts Grocery in Durham
   

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