Mexican Chocolate Mini Churros

Directions

In a small bowl, mix 3 tablespoons sugar, cinnamon, and cocoa. In a small bowl, mix the sour and heavy cream until smooth. Set aside. In a 1-quart nonstick saucepan over medium heat, add 1 tablespoon butter and chocolate chips. Once beginning to melt, add the sour cream mixture and mix, stirring constantly, until the chocolate melts completely. Set aside. In a large bowl, combine the flour and baking powder; set aside. In a 1-quart saucepan over medium-high heat, add the water, remaining butter, remaining sugar, and salt over medium high heat. Stir mixture frequently when water starts to boil until the ingredients dissolve. Pour the hot water into the flour mixture and mix until well incorporated and no flour is visible. Heat the canola oil in a 3-quart saucepan over medium-high heat, until the oil reaches 375 degrees. To make the churros balls put the churro dough in a re-sealable plastic bag. With scissors, cut a 1-inch hole in one of the bottom corners. Hold and press the bag with one hand and, as the dough is released, use clean scissors to cut into 1-inch pieces as they fall into the hot oil (be careful!). Note: the pieces will expand into a ball shape. Pierce each piece with a paring knife so that the oil reaches the center and let fry for 3 to 5 minutes, turning them constantly, until golden brown. Place the balls on a plate lined with paper towels. Roll the balls in the sugar-cinnamon-cocoa mixture. Serve with the chocolate ganache.