CHURROS CON CHOCOLATE

INSTRUCTIONS

• Bring half and half and the milk to a boil.
• Add remaining ingredients and bring to a boil again, being careful to stir constantly so the chocolate doesn't burn and stick to the bottom.

• Whisk all ingredients until medium peaks.

• Bring water, salt and butter to a boil.
• Add sifted flour at once off the stove and mix to combine.
• Put back on the stove, and continue to mix and cook until a thin layer of dough forms on the bottom of the pot.
• Place dough on mixer and with paddle start to slowly mix for a couple of minutes until dough cools.
• Add queso fresco and mix to combine.
• Add eggs in two parts and mix to combine.
• Place on a pipping bag.
• Keep at room temperature, fry at 350°F (176°C).
• When golden brown, remove from the fryer with tongs or a slotted spoon and place on a tray lined with paper towel. Allow the excess oil to drip off, then toss in a bowl with cinnamon and sugar while still hot. Serve immediately.

• Pour the hot chocolate into a small dish, and spoon the whip chream into another. Serve with the hot churros and use for dipping.