Chocolate churros with chocolate & salted caramel sauce
Dessert · Spanish classic.
Ingredients
- 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
Method
- Simmer — To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins.
- Stir — Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted.
- Heat the pan — Keep warm or leave to cool for reheating later.
- Mix together — For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.
- Continue cooking — For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl.
- Bring to a boil — Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter.
- Mix together — Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
- Fry — Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full.
- Heat the pan — Heat to 170C, or until a cube of bread dropped in browns in 30 seconds.
- Continue cooking — Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go.
- Continue cooking — Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook.
- Continue cooking — Remove from the oil and place on a wire rack.
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