Cinnamon Churro Bites with Chocolate Sauce

Ingredients

• 1 Can Refrigerated biscuit dough - 1 can (16.3 ounces), Separate into individual biscuits, cut each biscuit into 4 pieces, and shape into rough bite-size balls.
• 0.75 Cup Granulated sugar - 3/4 cup (150 g), Metric equivalent: 150 g.
• 1.5 Tablespoon Ground cinnamon - 1 1/2 tablespoons
• 0.25 Teaspoon Fine salt - 1/4 teaspoon, Divided: 1/8 teaspoon for cinnamon sugar and 1/8 teaspoon for chocolate sauce.
• 2 Cup Vegetable oil - 2 cups (480 ml), Metric equivalent: 480 ml; used for shallow-frying, about 1/2 inch deep in the skillet.
• 1 Cup Semisweet chocolate chips - 1 cup (170 g), Metric equivalent: 170 g.
• 0.75 Cup Heavy cream - 3/4 cup (180 ml), Metric equivalent: 180 ml.
• 1 Tablespoon Unsalted butter - 1 tablespoon (14 g), Metric equivalent: 14 g.
• 1 Tablespoon Light corn syrup - 1 tablespoon

Instructions

1. Cut and shape the dough

   1. *Separate the biscuit dough* into individual biscuits, then *cut each biscuit into 4 pieces* and gently shape into rough bite-size balls.

2. Make the cinnamon sugar

   2. In a shallow bowl, stir together *granulated sugar*, *ground cinnamon*, and 1/8 teaspoon fine salt until evenly mixed; set the cinnamon sugar near the stove.

3. Set up the chocolate sauce base

   3. Place *semisweet chocolate chips*, *unsalted butter*, light corn syrup, and the remaining 1/8 teaspoon fine salt in a heatproof bowl.

4. Heat the cream

   4. Heat *heavy cream* in a small saucepan over medium heat until *steaming with tiny bubbles at the edge*, then pour it over the chocolate chips and let stand for *2 minutes*.

5. Finish the chocolate sauce

   5. Whisk the chocolate mixture until *smooth and glossy*, then keep the sauce *warm and pourable* while frying the bites.

6. Heat the frying oil

   6. Pour vegetable oil into the skillet to about *1/2 inch deep* and heat over medium until the oil reaches *350°F*; line a rimmed baking sheet with paper towels.

7. Fry the dough bites

   7. Fry the dough in batches, adding pieces carefully without crowding, and *turn often* until *puffed and deep golden brown*, about 2 to 3 minutes per batch.

8. Drain and coat

   8. Transfer fried bites to the prepared baking sheet with a slotted spoon and let them drain for *30 seconds*, then toss them while *hot and lightly oily* in the cinnamon sugar.

9. Repeat with remaining dough

   9. Repeat frying and coating until all bites are done, adjusting heat as needed to keep the oil near *350°F* and the coating *evenly cinnamon-sugared*.

10. Serve

    10. Serve immediately with the *warm chocolate sauce* on the side for dipping.