Warm heavy cream poured over chopped chocolate creates a thin, warm chocolate sauce ideal for dipping churros. The sauce should be prepared last because it thickens as it cools, so making it immediately before serving preserves a thin consistency for easy dipping. Prepare the sauce while giving churros a second fry after coating them in sugar to ensure both sauce and churros are hot. Churros vary regionally: Mexican versions often include cinnamon, fillings, or alternative coatings, while Spanish churros are simpler. Variations include dipping sauces like caramel or dustings such as cocoa powder.
All you have to do is warm heavy cream over the stove and pour it over chopped chocolate in a bowl. Once it's all stirred together, you'll have a warm and thin sauce that coats your churros nicely. However, this sauce can quickly get thicker; think of how chocolate sauce thickens on chocolate-covered strawberries. This is why making the chocolate sauce should be a last step, so that you can immediately begin dipping your churros and enjoy the sauce at its warmest and most thin
For instance, eating churros in Spain is an entirely different experience than eating them in Mexico, and Mexican churros typically have cinnamon while Spanish churros do not. In general, there are more variations on Mexican churros, as they are often dipped in other sauces like caramel or filled with things like jelly and custard. Some even have additional coating, such as this recipe for Air-Fried Chocolate Lovers' Churros that coats them in cocoa powder.
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