Rosewater Churros

Serves 2

Churro Batter
¼ cup rosewater
¾ cup water
2½ tablespoons granulated sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all purpose flour
oil for frying (about 2 cups)
½ cup stevia sugar (or can use granulated here as well)
¼ cup cinnamon
Baking Tip for the piping (I used Wilton #846)

In a small sauce pan, bring water, rosewater, the granulated sugar, salt, and vegetable oil to a boil. Whisk while it’s boiling to dissolve the sugar. Once boiling remove from heat and stir in flour until a ball of dough is formed. The dough should not be too stiff or it will make piping difficult. Heat frying oil in a small sauce pan or fryer to about 375 degrees F. Pour mixture in piping bag with desired tip and pipe strips of desired length into oil. Fry until golden and then remove and place on a paper towel to dry. Meanwhile in a separate try mix the stevia sugar and cinnamon and coat the warm churros with the mixture.

Melted Dipping Chocolate
½ cup baking chocolate (I use Lily’s premium baking chips in dark chocolate which are made with stevia and are a healthy alternative)
¼ cup heavy whipping cream
1 teaspoon rosewater

Fill the bottom a

Double boilers are perfect for melting chocolate because they heat the chocolate indirectly, making it easier to keep the melting temperature low and controlled. Fill the bottom part of a double boiler with a couple of inches of water and set it on the stove. Fill the top part with the chocolate to be melted. If using big pieces break into smaller pieces. Bring to medium-low heat and constantly stir. The bottom of the chocolate will begin melting during this. Continue this until melted then remove from heat and stir in heavy cream until sauce is smooth. Use a heat resistant or wooden spoon for this. You can then add in the rosewater and mix well. Then serve.