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    Chocolate Churros with Mexican Dipping Sauce

      Servings:   44 churros


      12 cup heavy cream
      34 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, divided
      2 tablespoons light corn syrup
      1 tablespoon grated orange zest
      14 teaspoon cayenne powder
      12 cup whole milk
      2 tablespoons unsalted butter
      1 tablespoon granulated sugar, plus 1/4 cup for garnish
      14 teaspoon salt
      12 cup all-purpose flour
      2 large eggs
      3 cups canola oil, for frying


    1. Make dipping sauce: Heat heavy cream over medium heat until just about to boil.
    2. Remove from heat and add 1/2 cup Ghirardelli Bittersweet Chocolate Baking Chips and corn syrup and cover. Let sit for 1 minute and then whisk until smooth.
    3. Stir in orange zest and cayenne powder. Set aside until ready to serve and warm over low heat if necessary.
    4. Finely chop remaining 1/4 cup Ghirardelli 60% Bittersweet Baking Chips and set aside.
    5. Make churros: In a medium saucepan, heat milk, butter, 1 tablespoon sugar and salt over medium-high heat.
    6. Stir to dissolve sugar and bring to a boil. Reduce heat to medium low, add flour and stir vigorously with a wooden spoon about 1 minute until a shiny dough forms.
    7. Transfer flour mixture to the bowl of a stand mixer and let cool 4 minutes.
    8. On low speed, beat in eggs, one at a time until a smooth, shiny dough forms. Mix in chopped Ghirardelli baking chips and transfer to a pastry bag fitted with a large star tip*.
    9. Heat oil in a large skillet to 350° F.
    10. Carefully pipe batter into hot oil into 2-inch long sections, using a knife to cut batter at end of tip and allowing batter to slide into oil.
    11. Fry until golden brown, about 3 to 4 minutes. Using a metal slotted spoon, transfer to paper towels to drain.
    12. Roll churros in remaining granulated sugar. Serve immediately with Mexican dipping sauce.

    If you don’t have a pastry bag, use a quart size Ziplock® bag to “pipe” churros. Fill bag with batter and cut one of the corners about 1/4-inch so you have a hole to pipe out of.

    Prep: 25 minutes
    Total: 45 minutes

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