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Baked Churros With Chocolate Sauce

Ingredients

For Churros

  • 1 can (8 oz.) of refrigerated Crescent Dinner Rolls
  • 2 tablespoons of Granulated White Sugar
  • 1 teaspoon of Ground Cinnamon
  • 2 tablespoons of melted Butter or margarine melted

For the Mexican Chocolate Dipping Sauce

  • ½ cup of Dark Chocolate Chips
  • 1 teaspoon of Ground Cinnamon
  • ¼ teaspoon of Cayenne Pepper
  • ¼ cup of Heavy Cream

Instructions

For the Churros

  • Preheat the oven to 350 F and line a large baking sheet with parchment or silicon liner.
  • In a small bowl, whisk together the sugar and the cinnamon.
  • Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
  • Brush each rectangles with melted butter.
  • Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.
  • Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
  • With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
  • Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
  • Bake for 8 to 10 minutes or until golden brown and crisp.
  • Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.

For the Mexican Chocolate Dipping Sauce

  • Toss the chocolate chip with cinnamon and cayenne pepper in a medium sized bowl.
  • Microwave the cream for 30 seconds or till is scaling hot.
  • Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.
  • Whisk it well till is becomes a smooth and velvety sauce.
  • Pour it into a serving bowl and serve with the warm churros.