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Churros Recipe with Chocolate Sauce

This recipe provides instructions for making churros and a chocolate dipping sauce. The churro dough is made with butter, vanilla, flour, baking powder, and water. It is piped into strips and fried until golden brown. Meanwhile, the chocolate sauce is made by melting chocolate, cream, milk, golden syrup, and vanilla. The fried churros are tossed in a mixture of cinnamon and sugar. The churros are served with the chocolate sauce for dipping.

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Daniel Alarcon
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56 views3 pages

Churros Recipe with Chocolate Sauce

This recipe provides instructions for making churros and a chocolate dipping sauce. The churro dough is made with butter, vanilla, flour, baking powder, and water. It is piped into strips and fried until golden brown. Meanwhile, the chocolate sauce is made by melting chocolate, cream, milk, golden syrup, and vanilla. The fried churros are tossed in a mixture of cinnamon and sugar. The churros are served with the chocolate sauce for dipping.

Uploaded by

Daniel Alarcon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Churros with chocolate dipping sauce

Ingredients
50g butter, melted
tsp vanilla extract
250g plain flour
1 tsp baking powder
about 1 litre
sunflower oil
few chunks of bread
For the sauce

200g bar dark


chocolate, not too
bitter, broken into
chunks
100ml double
cream
100ml whole milk
3 tbsp golden syrup

tsp vanilla
extract, if you have
some
For the cinnamon
sugar
100g caster sugar
2 tsp cinnamon

Method
1.- Boil the kettle, then measure 350ml boiling water into a jug and add
the melted butter and vanilla extract. Sift the flour and baking powder
into a big mixing bowl with a big pinch of salt. Make a well in the centre,
then pour in the contents of the jug and very quickly beat into the flour
with a wooden spoon until lump-free. Rest for 10-15 mins while you
make the sauce.

2.- Put all the sauce ingredients into a pan and gently melt together,
stirring occasionally until you have a smooth shiny sauce. Keep warm on
a low heat.

3.-Fill a large deep saucepan one third full of oil. Heat until a cube of
bread browns in 45 seconds 1 min. Cover a tray with kitchen paper and
mix the caster sugar and cinnamon together.

4.-Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with
the rested dough, then pipe 2-3 strips directly into the pan, snipping off
each dough strip with a pair of kitchen scissors. Fry until golden brown
and crisp, then remove with a slotted spoon and drain on the kitchen
paper-lined tray. Carry on cooking the rest of the dough in batches,

sprinkling the cooked churros with some cinnamon sugar as you go.
Once youve cooked all the churros, toss with any remaining cinnamon
sugar and serve with the chocolate sauce, for dipping.

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