Chocolate Sauce for Churros
To the Spanish and Mexicans  it’s Churros – to the Portuguese it’s Farturas.
Many of us have  heard of, seen or tasted these in some form or another. Churros were originally a twisted u-shape but through the years they have become slightly straighter – it’s easier to make them this way. Churros were named after a type of goat called churro because the shape (of the snack) resembles that of their horns.
Apparently churros were first made by the shepherds in the mountains of Spain and later spread to other Hispanic countries. The Portuguese also make a thicker variation of churros, called Farturas which means “abundance”. I can see why… there is no way you are just going to have ONE.

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They look complicated to make because of their shape and ridges, but they’re actually real simple treats to whip up quickly. If you have eggs, butter, water and oil…you’re set. Ok, you might want to go out and get a thick star nozzle for your piping bag. That takes care of the complicated ridges.

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A 1099.44 degrees Celsius”>2011/15 degrees Celsius”>05/thirsty-thursday-3/” target=”_blank”>Caipirinha will go down well with these if it’s warm in your part of the world.

Enjoy these fried choux based delicacies piping hot (as they come out of the fryer),sprinkled with cinnamon  sugar or dip them in a number of gooey chocolaty combinations. Either way these are sure to find a cozy spot in your heart and tummy.

I have included my illustrated version for those who see in pictures…like me!
Happy dipping!
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