Easy Homemade Bunny Churros with Chocolate Sauce

Servings: 8

• 1 bar Tony Chocolonely Milk Chocolate
• Tony Chocolonely Chocolate Eggs, for decorating
• ½ cup Heavy Cream
• 2 cups Water
• ¼ cup + ½ cup Granulated Cane Sugar
• ¼ cup Unsalted Butter
• ½ tsp. Fine Sea Salt
• 2 cups All Purpose Flour
• 2 quarts Oil for frying
• 2 tsp. Ground Cinnamon

1. To Make the Churros: Heat up the frying oil to 375F.
2. Mix the ½ cup sugar and cinnamon together in a shallow rimmed plate. Set aside.
3. Combine the water, ¼ cup sugar, salt, and the butter in a small saucepan. Place over medium high heat, bring to a boil, then remove from heat.
4. Stir in the flour until the mixture forms a ball.
5. Transfer the dough to a sturdy pastry bag with a medium star tip.
6. Using small cut-out pieces of parchment paper, pipe a large circle, then two connecting ovals to mimic a bunny’s face and ears. Pinch the “ears” into the circle to help them stick.
7. Place the parchment paper bunny into the frying oil, then carefully slid the parchment from underneath the churros to remove.
8. Fry until deeply golden brown on all sides. Use a slotted spoon to carefully remove and place on a paper towel lined plate for 30 seconds. Once slightly cooled, dip one side into the cinnamon-sugar mixture.
9. To Make the Chocolate Sauce: Break up the chocolate into smaller pieces, then place in a medium bowl. Heat up the heavy cream until very hot, then pour over the chocolate.
10. Let stand for 8-10 minutes, then whisk until smooth. Enjoy with the warm churros and Tony Chocolonely’s Chocolate Eggs on the side!