Canna-Churros with Chocolate Dipping Sauce

Experience pure bliss with these Cannabis-Infused Churros paired with a luscious chocolate dipping sauce. Picture warm, crispy churros wrapped in a heavenly coat of cinnamon sugar, ready to be dunked into a rich, velvety cannabis-infused chocolate sauce. This dessert is the perfect mix of comfort and decadence, delivering a sweet escape with every delicious bite!!

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

For the Churro Dough:

• 1 cup water
• 1/4 cup unsalted butter (or cannabutter for infused dough; see dosage note below)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil, for frying

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Cannabis-Infused Chocolate Dipping Sauce:

• 1/2 cup heavy cream
• 1 cup dark or semi-sweet chocolate chips
• 1 tablespoon cannabis-infused butter (or adjust based on your desired potency; see dosage note below)

Dosing Note

If you're using cannabutter, calculate your cannabis dosage carefully to ensure safe consumption. Use a small amount of cannabutter in the churros or the dipping sauce (or both) to control the strength of the infusion. A general rule is to target 5-10 mg THC per serving. If you're unsure, start small!

Instructions

Step 1. Make the Churro Dough

1. In a medium saucepan, combine water, butter (or cannabutter, if infusing the dough), sugar, and salt. Cook over medium heat, stirring until the mixture comes to a simmer and the butter is melted.
2. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Remove the dough from the heat and allow it to cool slightly for 5 minutes.
4. Add the eggs one at a time, stirring well after each addition until the dough becomes smooth and sticky. Stir in the vanilla extract. Transfer the dough to a piping bag fitted with a star tip.

Step 2. Prepare the Cinnamon-Sugar Coating

1. Mix the sugar and cinnamon together in a shallow bowl. Set aside.

Step 3. Fry the Churros

1. Heat about 2 inches of vegetable oil in a large, deep pot or skillet to 375°F (190°C).
2. Pipe the dough directly into the hot oil, cutting 4-6 inch lengths with scissors or a knife. Fry in small batches to avoid overcrowding.
3. Fry each churro for 2-3 minutes per side, or until they are puffed up and golden brown. Use tongs or a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
4. While still warm, toss the churros in the cinnamon-sugar coating until well coated.

Step 4. Make the Cannabis-Infused Chocolate Dipping Sauce

1. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.
2. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Add the cannabis-infused butter.
3. Stir until the chocolate is completely melted and the sauce is smooth. You can adjust the consistency by adding a little more cream if needed.

Step 5. Serve

1. Arrange the churros on a serving platter with a small bowl of the infused chocolate dipping sauce.
2. Serve immediately and enjoy!

Tips for Perfect Churros

• Ensure the oil is at the right temperature (375°F) to get crispy churros without them absorbing excess oil. Use a thermometer for accuracy.
• If you’re concerned about dosing, infuse either the churro dough or the chocolate sauce—not both—so you can better control the potency.
• Leftover churros can be reheated in the oven (never microwave) to regain their crispy texture.

Serve these delightful canna-churros warm, and enjoy them responsibly! Start small and wait about 1-2 hours to feel the effects before indulging in more.