Churros with Mexican Chocolate Ganache

Serves 10-12 Churros | Prep Time 10 minutes | Cook Time 10 minutes | Total Time 20 minutes

What You Need 
Churro
1 ¼ cup whole milk 
4 tablespoons unsalted butter 
½ cup sugar, divided 
1 ¼ cups all-purpose flour 
2 teaspoons cinnamon, divided 
¼ teaspoon cayenne pepper 
½ teaspoon salt 
½ teaspoon pure vanilla extract 
2 large eggs 
Vegetable oil, for frying
Ganache
1 cup coconut milk
¼ teaspoon cayenne pepper
8 ounces Mexican chocolate or dark chocolate (70 percent or higher), finely chopped 
3 tablespoons coconut oil, softened 

Step-by-Step
1. In a medium saucepan over medium-high heat, bring the milk, butter, and ¼ cup sugar to a boil stirring until the butter melts and the sugar dissolves. Reduce the heat to medium-low. In a small bowl, combine the flour, 1 teaspoon cinnamon, cayenne, and salt. Add the flour mixture to the milk and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. 

2. In a standing mixer or in a separate bowl, beat in one egg at a time in the dough until smooth. Transfer the batter to a piping bag fitted with a ½-inch star tip. 

3. Fill a sheet pan with remaining sugar and cinnamon for coating the churros. Heat about 2-inches oil in a wide saucepan until a deep-fry thermometer registers 350ºF. Working in batches of about 6, pipe 3-inch long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. Drain and transfer to the sugar and cinnamon mix, then roll them to coat evenly. 

4. In a sauce pot, heat the coconut milk and 1 teaspoon cayenne pepper. Remove from the heat once it gently bubbles. Place the chocolate in a large bowl and pour the hot milk over the chocolate. Allow the hot coconut milk and chocolate sit for 1 minute then gently whisk until completely smooth. Serve the churros with the ganache. 

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