How to Make Churros with Dark Chocolate Sauce – Eat your doughnuts the Spanish way in this episode of Keep Calm And Bake. Chef, Caroline MiLi Artiss shows you how to make churros with a dark chocolate sauce.
Cooking Time: 50 minutes
- 1 3/4 oz unsalted butter
- 6 3/4 fl oz water
- 8 3/4 oz plain flour
- Pinch of salt
- 10 1/8 fl oz double cream
- 1 vanilla pod, split
- 5 1/3 oz dark chocolate
- Vegetable oil
- 1 3/4 oz caster sugar for dusting
- 1 tsp ground cinnamon
To make the dough
- Melt the unsalted butter over a medium heat, then add the water and bring to the boil.
- Once boiled, whisk together with the plain flour and salt to make a smooth paste. The finished paste should slowly drop from the whisk; if the mixture is too dry, add up to 3 tablespoons of warm water to loosen the mixture slightly.
- Cover with cling film and place in the fridge to rest for 30 minutes.
To make the chocolate sauce
- To make the spiced chocolate break the chocolate into a heatproof bowl; heat the double cream in a saucepan with the vanilla seeds from the pod and the pod.
- Add the chocolate and stir until the heat from the hot cream has melted the chocolate completely. Then pour into a serving bowl.
To prepare the sugary coating
Mix caster sugar and some ground cinnamon on a plate to roll the churros through once cooked.
To make the churros
- Spoon the churros paste into a sturdy piping bag fitted with star nozzle.
- Heat vegetable oil in a deep fat fryer or heavy bottomed pan to 180°C (360°F).
- Deep fry the churros a few at a time: pipe out 3-4 inch lengths directly into the hot oil and deep fry for approximately 4 minutes until golden brown and cooked through.
- Remove the crispy churros with a slotted spoon and drain any excess oil.
- Place the drained churros directly onto the plate of sugar and cinnamon and coat generously while they are still warm.