viva zucchero!

for chocolate sauce:

1 cup heavy creme

6 ounces bittersweet chocolate, finely chopped

1 tablespoon butter at room temperature

1 teaspoon bourbon

for churros:

1 teaspoon cinnamon

1.5 cups sugar

6 tablespoons unsalted butter

1 cup whole milk

1 teaspoon kosher salt

1 cup flour

2 large eggs, lightly beaten

2 quarts peanut oil

1. make chocolate sauce, in medium pan, heat cream until small bubbles form. remove from heat.

pour chocolate into hot cream, sit for 5 minutes, stir until smooth. stir in butter and then bourbon.

keep warm.

2. prepare churros: in shallow pan, combine cinnamon and sugar; set aside. in small saucepan,

melt butter with the milk and salt over medium heat and bring to a boil, add flour and cook, stir constantly

until a dough forms and pulls away from the sides of pan, about 30 seconds. remove from heat and cool for

3 minutes. stir eggs into the batter until smooth. fill a pastry bag filled with large star tip.

3. in medium pot, heat about 3 inches of oil to 350 degrees, squeeze out batter and snip when it reaches 4 inches

long. fry in batches, turning once, until deep golden brown. about 4 minutes. drain on paper towels. 

while still hot, roll in cinnamon sugar. serve with chocolate sauce, makes about 16.