INGRIDIENTS:

2 Cups Water

5 Tbsp Sugar

1 Tsp Salt

4 Tbsp Vegetable Oil

2 Cups Unbleached flour

Enough oil for deep frying

1 Cup Sugar

3 Tsp Ground cinnamon

CHOCOLATE SAUCE:

1 14 oz Can Condensed milk (You will need half of it)

1/4 Cup 72///5 cacao dark chocolate chips (Trader Joe’s)

INSTRUCTIONS:

In a medium size saucepan combine/whisk water, sugar, salt and vegetable oil and bring to a soft boil. Remove from heat and slowly add flour while whisking, until fully combined.

I like to give it a quick knead with my hands while the dough is still warm and shape it into a ball.

Heat up oil for deep frying. Line up a baking sheet with parchment paper and get your piping bag fitted with a start shaped tip.

Pipe dough onto lined baking sheet in a heart shape. Fill in as needed by going another round with your piping bag until the heart has been completely filled with dough.

Chill in the fridge for 5 minutes if you see that the dough is getting too soft.

While the churros are chilling, make the chocolate sauce by adding the half of can of condensed milk to a small saucepan and on low heat warming it up. Add the chocolate chips and stir until you reach the consistency of a sauce.

Pour in serving bowl and set aside.

Deep fry the churro hearts and set them on a plate lined with a paper towel to remove excess oil. While still warm coat them with the cinnamon sugar mixture.

Serve nice and warm next to the chocolate sauce.

Enjoy!