Crisp chocolate churros piped and fried golden, rolled in cinnamon sugar and served with a luscious salted caramel chocolate sauce and ice cream.
- For frying Sunflower Oil
- To serve Ice Cream
- 120g Muscovado Sugar
- 60g Butter
- 250ml Double Cream
- 100g Dark Chocolate
- 100g Golden Caster Sugar
- 2 teaspoon Cinnamon
- 200g Plain Flour
- 50g Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50g Melted Butter
Video
Preparation
- To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar melts, then stir in the cream and simmer until smooth, about 2–3 minutes. Off the heat, stir through a pinch of sea salt and the chocolate and continue stirring for 2–3 minutes until completely melted. Keep warm or leave to cool. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.
- For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla and melted butter, then carefully pour in 250–300ml boiling water and whisk to a smooth, very thick batter. Leave to cool for a few minutes, then scrape into a piping bag fitted with a medium star nozzle.
- Fill a deep-fat fryer or heavy pan no more than a third full with sunflower oil and heat to 170°C (a cube of bread should brown in 30 seconds). Pipe 12–15cm lengths into the oil, snipping off each with scissors, frying four or five at a time for around 4 minutes until golden and crisp, turning as they cook. Drain on a wire rack and repeat with the rest.
- Roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. (To reheat later, bake on a tray for 5–8 minutes, then roll in the sugar, and warm the sauce for dipping.)
