Churro Bowl with Mexican Hot Fudge

For the churro bowls:

1. Add butter, water, salt, and vanilla to a medium saucepan over medium heat and bring to a simmer. Stir until butter is melted. Once butter is melted and water is boiling, quickly stir in the flour and cinnamon. Turn to medium heat and stir for about 3 minutes, until the dough comes together and looks smooth. Remove from heat until dough is cool, about 5 minutes.

2. Transfer dough to a bowl of a standing mixer outfitted with a paddle. Turn mixer on and add the eggs, one at a time. The dough should look smooth after the last egg is added.

3. Add dough to a large pastry bag with a large star tip. Spray a 12 cup muffin tin with nonstick spray. Pipe the batter in a spiral around the muffin tins to create a bowl. Place in freezer for at least 4 hours to freeze.

4. Heat 3 inches of oil in a high sided skillet to 375 degrees. Carefully remove the bowls one at a time from the muffin tin using an offset spatula or a paring knife. Fry 4 minutes with the open part of the bowl facing up and then flipping son there is a floating dome for an additional 2 minutes.

5. Remove to a paper towel lined sheet tray and gently roll hot churro bowls in cinnamon sugar and sprinkle additional if desired.

6. Continue with remaining bowls.

For the Mexican hot fudge:

1. Combine heavy cream, butter, coffee, cinnamon and vanilla in a medium sized saucepan over medium heat until simmering.

2. Add the chocolate and stir until melted and smooth.

To assemble:

1. Add a big scoop of vanilla bean ice cream to the churro bowl and drizzle with hot fudge. Enjoy!