A Double Chocolate Dessert for Cinco de Mayo

Cinco de Mayo is on our radar and on a Saturday. How are we preparing? With the best dessert recipe around. Get those ingredients ready! You'll want to make these double chocolate-stuffed mini churros for years to come.

Ingredients
125 g (½ cup) butter, cubed
85 g (⅓ cup) brown sugar
230 mL (1 cup) water
1 teaspoon salt
250 g (2 cups) flour
3 eggs
1 tablespoon vanilla extract
1 tablespoon rum
mini chocolate chips
½ L (2 cups) oil
100 g (½ cup) granulated sugar
1 tablespoon ground cinnamon

Instructions

• In a saucepan over a medium heat, combine the butter, sugar, water, and salt, and bring to a boil.
• Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
• Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.
• Gradually mix in the eggs one by one.
• Add in the vanilla extract and rum, and mix until creamy.
• Spoon the mixture into a piping bag with a star nozzle.
• Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
• Pipe another churro on top, so that no chocolate shows.
• Freeze for 20 minutes, until set.
• In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).
• Fry the churros in the oil for a few minutes, until slightly golden in color.
• Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
• Combine the remaining sugar with the cinnamon.
• Coat each churro in the cinnamon sugar, then serve.

Yes they are as delicious as they sound! Be sure to make these for your fiesta and devour the details of a churro-mazing Cinco de Mayo.