Chocolate with Walnut Churros

Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk.

Bring to boil and add all the flour and chopped walnuts.

Stir about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a ball. Allow churro dough to cool for 5-8 minutes.

While dough is cooling, preheat oil in large pan in electric skillet over medium heat (350°F).

Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.

Once cooled, arrange the dough into a pastry bag with a star-shaped tip to form the churros. Pipe dough out on a cookie sheet in 3″ pieces. Cut with scissors if needed.

Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.

Place 4 to 5 churros in a hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally.

Drain on paper towels. Dredge in cinnamon sugar mixture and serve with hot chocolate sauce.

In medium sauce pan, bring milk, cinnamon and brown sugar to a boil.

Remove from heat immediately. Cover and let stand.

Add flour and cocoa into milk pan and stir well.

Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.