Place chocolate in a bowl. Heat cream in a small saucepan until bubbles form around edges. Remove from heat. Pour over chocolate; let stand 5 minutes. Whisk until smooth. Add 1/4 teaspoon vanilla. Set aside.
These crispy cinnamon-sugar dusted churros are perfect for fall. Why? Because they're packed with pumpkin and pumpkin pie spice.
Servings and Ingredients
|1 (4-oz.) Zoet premium Belgian 57% cacao dark chocolate bar, chopped|
|½ c. Hy-Vee heavy whipping cream|
|½ c. Hy-Vee vanilla extract, divided|
|Hy-Vee vegetable oil, or canola oil for frying|
|¾ c. water|
|⅓ c. Hy-Vee canned pumpkin|
|⅓ c. Hy-Vee salted butter|
|1 ¾ tsp. pumpkin pie spice, divided|
|1 c. Hy-Vee all-purpose flour|
|3 Hy-Vee large eggs|
|½ c. Hy-Vee granulated sugar|
Things To Grab
Heat oil for frying in a 4-quart heavy saucepan or deep-fat fryer to 350 degrees.
Combine water, pumpkin, butter, 1 1/4 teaspoon pumpkin pie spice and remaining 1/4 teaspoon vanilla in a 2-quart saucepan. Bring mixture to boiling. Add flour all at once, stirring vigorously with a wooden spoon until dough forms a ball. Remove from heat. Cool mixture for 10 minutes. Add eggs, one at a time, stirring well after each addition.
Spoon dough into a pastry or large resealable bag fitted with a large star tip. Pipe 3-inch lengths of dough, 5 at a time, into hot oil. Fry for 3 to 5 minutes or until golden, turning once. Remove with a slotted spoon; drain on paper towels. Combine sugar and remaining 1/2 teaspoon pumpkin pie spice. While warm, toss churros in sugar mixture. Serve with chocolate sauce.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.