HEART CHURROS WITH DANI!! BEST Churro Recipe & Chocolate Sauce!

These are the BEST churros ever and the Mexican chocolate sauce is so delicious and compliments it so well! Thank you so much to Dani for helping me make them! These would be great to make for Valentines or you can make them anytime not heart-shaped.
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Heart Churros with Mexican Chocolate Sauce
Ingredients:
For the Mexican Chocolate Sauce:
Dark Chocolate Chips: 5 oz (140 grams)
Heavy Cream: 1 cup (240 milliliters)
Vanilla Extract: 1 teaspoon (5 milliliters)
Ground Cinnamon: 1/2 teaspoon (1.5 grams)
Ground Cayenne Pepper: 1/4 teaspoon (0.5 grams)
Salt: Pinch
For the Churro Dough:
Butter: 1/2 cup (115 grams)
Water: 1 cup (240 milliliters)
Salt: 1/4 teaspoon (1.5 grams)
Granulated Sugar: 1 tablespoon (12 grams)
Vanilla Extract: 1 teaspoon (5 milliliters)
All-Purpose Flour: 1 cup (125 grams)
Eggs: 6 large eggs + 2 egg yolks
Oil for frying: As needed
Directions:
Prepare the Mexican Chocolate Sauce:
1. In a saucepan, combine the dark chocolate chips, heavy cream, vanilla extract, ground cinnamon, ground cayenne pepper, and a pinch of salt.
2. Heat the mixture over medium heat, stirring constantly until the chocolate chips are melted and the sauce is smooth and well combined.
3. Once ready, remove from heat and set aside.
Make the Churro Dough:
1. In a separate saucepan, melt the butter with water over medium heat.
2. Add salt, granulated sugar, and vanilla extract to the butter mixture and bring it to a boil.
3. Remove the saucepan from heat and add the all-purpose flour all at once. Stir vigorously until a dough forms.
4. Once the dough has formed, add the eggs and egg yolks one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
5. Transfer the churro dough into a piping bag fitted with a large star tip.
6. Pipe Heart Shapes: Pipe heart shapes onto parchment squares, starting from the center and working outwards to create the desired size hearts. Place a small dab of dough under each parchment square to prevent them from moving.
7. Fry the Churros: Heat oil in a fryer to 375°F (190°C). Carefully place the heart-shaped churros, upside down with the parchment paper facing down, into the hot oil. Peel off the parchment paper from the churros. Fry the churros for a few minutes on each side until they turn golden brown and crispy.
8. Once the churros are cooked, remove them from the oil and allow any excess oil to drain. Immediately coat in cinnamon sugar.
9. Serve the heart churros warm with the prepared Mexican chocolate sauce for dipping.
Recipe from Joshua Weissman
Music: Streetlight Serenade by Shane Ivers - www.silvermansound.com

[@19708jerry]

THE BEST churros I've EVER eaten!!!

[@Bryaniscool49]

❤They look so yummy I bet y’all made more after and the video is awesome it’s probably one of my favorite videos❤

[@michellestokes4601]

Cute ❤

[@cesarquintanilla8742]

Hell yea Beat the love in! 🤣