Double Chocolate-Stuffed Mini Churros (Mini Churros Rellenos De Chocolate)

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Instructions

1. 1

   In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.

2. 2

   Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.

3. 3

   Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.

4. 4

   Gradually mix in the eggs one by one.

5. 5

   Add in the vanilla extract and rum, and mix until creamy.

6. 6

   Spoon the mixture into a piping bag with a star nozzle.

7. 7

   Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.

8. 8

   Pipe another churro on top, so that no chocolate shows.

9. 9

   Freeze for 20 minutes, until set.

10. 10

    In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).

11. 11

    Fry the churros in the oil for a few minutes, until slightly golden in color.

12. 12

    Transfer to a paper towel-lined plate or a clean kitchen towel to drain.

13. 13

    Combine the remaining sugar with the cinnamon.

14. 14

    Coat each churro in the cinnamon sugar, then serve.

15. 15

    Enjoy!

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