A delightful twist on the classic churros, served with a rich chocolate dipping sauce.
Heat oil in a frying pan to 360°F for frying.
Use a thermometer to ensure the oil reaches the correct temperature for optimal frying.
In a saucepan, bring water, margarine, and salt to a boil.
Stir occasionally to ensure the margarine melts evenly.
Add flour to the saucepan and stir until the mixture forms a ball.
Keep stirring to avoid lumps in the dough.
Remove from heat and let cool slightly before adding eggs one at a time, mixing well.
Mix thoroughly after each egg to ensure a smooth dough.
Transfer the dough to a piping bag fitted with a star tip.
Ensure the dough is warm but not hot to handle.
Pipe 4-inch strips of dough into the hot oil and fry until golden brown, turning once.
Fry in small batches to maintain the oil temperature.
Drain the churros on paper towels and roll in a mixture of sugar and cinnamon.
Roll the churros while they are still warm for better adherence of the sugar mixture.
For the chocolate dip, melt chocolate with half the milk in a saucepan over low heat.
Stir constantly to prevent the chocolate from burning.
Dissolve cornstarch in the remaining milk and whisk into the chocolate mixture with sugar.
Whisk vigorously to avoid lumps and achieve a smooth sauce.
Cook until the chocolate dip thickens, then remove from heat and serve with churros.
Adjust the thickness of the dip by adding more cornstarch if needed.
Serve the churros warm with the chocolate dip on the side for a delightful treat.
Arrange the churros on a platter for an appealing presentation.
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