CINNAMON CHURROS WITH A CHOCOLATE DIPPING SAUCE

Steps:

• 1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
• 2. Transfer mixture to a decorating bag fitted with a large star tip. If you do not have a decorating bag put in a regular freezer or storage bag and cut off the corner. They won't be as pretty but will taste just as good.
• 3. Heat oil to 375 degrees and fry a couple of churros at a time for 2 mins or until golden brown turning once. Remove from oil and sprinkle generously with your cinnamon sugar mixture.
• 4. For the chocolate sauce in a heavy small saucepan combine semisweet chocolate pieces, butter, ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.