Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

• 1 cup heavy cream
• 8 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons coffee liqueur
• 1/4 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger, plus more for finishing
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon fine sea salt
• 3/4 cup pure pumpkin puree
• 10 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon vanilla extract
• 4 large eggs, at room temperature
• Vegetable or canola oil, for frying
• 3/4 cup pure cane granulated sugar, for rolling
• Special equipment: Pastry bag with large star tip

1. For the dipping sauce: Bring the cream to a simmer in a small saucepan.
2. Put the chocolate in a medium bowl.
3. Add the hot cream to the bowl with the chocolate and let sit for 1 minute.
4. Gently whisk until smooth.
5. Stir in the coffee liqueur and vanilla extract.
6. Keep warm.
7. For the churros: Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl.
8. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
9. Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick.
10. Continue mixing and add in your eggs, one at a time, until well combined.
11. The dough should be thick and smooth.
12. Place the dough into a pastry bag with a large star tip.
13. Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.
14. Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor.
15. Fry until golden and crispy, 4 to 5 minutes.
16. Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl.
17. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture.
18. Dip in the chocolate-coffee dipping sauce to serve.

heavy cream, bittersweet chocolate, coffee liqueur, vanilla, flour, ground cinnamon, ground cloves, ground ginger, nutmeg, salt, pumpkin puree, unsalted butter, vanilla, eggs, vegetable, sugar, pastry

Taken from www.foodnetwork.com/recipes/bobby-flay/mini-pumpkin-churros-chocolate-coffee-dipping-sauce.html (may not work)