Snack

Chocolate churros with chocolate & salted caramel sauce

Name: Chocolate churros with chocolate & salted caramel sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Spanish
Ingredients: Sunflower oil, for frying, For frying; Ice cream, to serve, To serve; 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 Butter, melted; 250-300ml Water, boiling; Sea salt, sea salt, a pinch; Fine sea salt, fine sea salt, a small pinch

Crisp chocolate churros rolled in cinnamon sugar, served with a rich chocolate salted caramel sauce and ice cream.

45 min
720 kcal
Vegetarian
Spanish
Dessert

Mellowpan tip: Makes 8 servings, plenty to share.

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Chocolate churros with chocolate & salted caramel sauce

Ingredients

For 8 servings

Steps

Step 1:
To make the sauce, put the muscovado sugar and 60g butter in a saucepan and bring to a simmer until the sugar has melted.
Step 2:
Stir in the double cream and simmer for 2-3 minutes, until the sauce is smooth.
2–3 min
Step 3:
Remove from the heat, stir in a pinch of sea salt and the dark chocolate, and continue stirring for 2-3 minutes, until the chocolate has completely melted.
2–3 min
Step 4:
Keep the sauce warm, or leave it to cool for reheating later.
Step 5:
For the coating, mix the golden caster sugar with the cinnamon and a small pinch of fine sea salt; set aside.
Step 6:
For the churros, put the flour, cocoa powder, baking powder and a large pinch of salt in a bowl.
Step 7:
Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk into a smooth, very thick batter.
Step 8:
Leave the batter to cool for a few minutes, then scrape it into a piping bag fitted with a medium star nozzle.
Step 9:
Pour sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or into a heavy-based pan, ensuring it is no more than one-third full.
Step 10:
Heat the oil to 170C, or until a cube of bread dropped in it browns in 30 seconds.
Step 11:
Pipe 12-15cm lengths of dough into the oil, snipping off the end of each with scissors as you go.
Step 12:
Pipe four or five churros at a time and cook for around 4 minutes, until golden and crisp, turning with tongs or a slotted spoon as they cook.
4 min
Step 13:
Remove the churros from the oil and place them on a wire rack. Repeat with the remaining dough.
Step 14:
Leave to cool if reheating later; otherwise, roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream.
Step 15:
To reheat, put the churros on a tray and bake for 5-8 minutes, then roll them in the sugar coating.
5–8 min
Step 16:
Meanwhile, warm the sauce in a pan and serve it alongside for dipping.