Chocolate Churros with Chocolate & Salted Caramel Sauce
Crispy, cocoa-rich churros rolled in cinnamon sugar, served with a luscious chocolate salted caramel dipping sauce and a scoop of ice cream. Perfect for sharing as an indulgent dessert or special treat.
Ingredients
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Double Creamβ 247.5 g π§ 250 ml π₯ 1 cup
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Plain Flourβ 200 g π§ 333.3 ml π₯ 1β cup
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Dark Chocolateβ 100 g π§ 83.3 ml π₯ 5β tbsp
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Muscovado Sugarβ 120 g π§ 136.4 ml π₯ 9ΒΌ tbsp
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Butterβ 60 g 4ΒΌ pcs
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Golden Caster Sugarβ 100 g π§ 117.6 ml π₯ 8 tbsp
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Melted Butterβ 50 g 3Β½ pcs
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Sunflower Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Ice Creamβ 100 g β pcs
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Cocoa Powderβ 50 g π§ 90.9 ml π₯ 6β tbsp
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Vanilla Extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Cinnamonβ 4.9 g 1β pcs
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Baking Powderβ 4.4 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
4413 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the sauce, tip the muscovado sugar and 60g butter into a saucepan and bring to a simmer, stirring until the sugar has fully melted. Stir in 250ml double cream and simmer for 2β3 minutes until you have a smooth sauce. Remove from the heat, add a pinch of sea salt and 100g chopped dark chocolate, and stir continuously for 2β3 minutes until the chocolate has completely melted. Keep warm or set aside to reheat later.
- For the cinnamon coating, mix 100g golden caster sugar with 2 teaspoons of cinnamon and a small pinch of fine sea salt, then set aside.
- For the churros batter, combine 200g plain flour, 50g cocoa powder, 1 teaspoon baking powder, and a large pinch of salt in a bowl. Add 1 teaspoon vanilla extract and 50g melted butter, then carefully pour in 250β300ml boiling water and whisk until you have a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
- Fill a deep-fat fryer or a heavy-based pan no more than one-third full with sunflower oil and heat to 170Β°C β a cube of bread should brown in 30 seconds. Pipe 12β15cm lengths of batter directly into the hot oil, snipping each one off with scissors as you go. Fry four or five churros at a time for around 4 minutes, turning them with tongs or a slotted spoon, until golden and crisp. Remove and place on a wire rack. Repeat with the remaining batter.
- If serving immediately, roll the hot churros in the cinnamon sugar and serve at once with the warm chocolate salted caramel sauce and ice cream. If reheating later, allow the churros to cool, then bake on a tray at 180Β°C for 5β8 minutes before rolling in the sugar coating. Warm the sauce gently in a pan and serve alongside for dipping.
Source:
TheMealDB
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