- 1 pound dark chocolate*
- 2 teaspoons toasted cinnamon, divided use
- 1 teaspoon toasted star anise
- 1 teaspoon toasted cloves
- 1 teaspoon toasted allspice
- 1 cup heavy cream, heated
- 1 teaspoon cayenne
- 2 cups sugar plus 1 tablespoon, divided use
- 1 cup water
- 4 tablespoons unsalted butter
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 cup flour
- 4 eggs
- ½ teaspoon vanilla
- 1 teaspoon lime zest
- 2 teaspoons freeze-dried raspberry, crumbled
Combine chocolate, 1 teaspoon cinnamon, star anise, cloves and allspice over low heat. Whisk in cream and cayenne; set aside.
Toss together remaining cinnamon and 2 cups sugar; set aside.
Bring water, butter, remaining 1 tablespoon sugar, brown sugar and salt to a boil. Remove from heat and stir in flour.
Add eggs and vanilla and mix to reach a dough-like consistency. Place dough in a pastry bag and pipe log shapes into fryer preheated to 350 F for 3 to 4 minutes. Drain; toss churros in 2 tablespoons of cinnamon sugar. Pile 5 churros to a plate and garnish with zest and raspberries. Serve with chocolate. Makes two servings with leftover chocolate and sugar.
*Use 53% dark chocolate.
Executive Chefs Tin Vuong and Ken Johnson, Dia de Campo, Hermosa Beach, California